I created this recipe with my dear dad in mind as he loves Toblerone and any such fruit and nut style chocolate bars. Despite this being the motive behind the recipe, the rest of the family absolutely loved them, too. The first batch I made were a bit dry and weren’t as chocolaty as I wanted so I improved on that and they came out super gooey and bursting with chocolate flavour. I hope you like these as much as my family did.
Ingredients
1 tablespoon chia seeds plus 4 tablespoons cold water
200g buckwheat flour or plain flour
50g ground almonds
50g cacao powder
2 tablespoons instant coffee
300g coconut sugar
Pinch of salt
1 teaspoon baking powder
130g coconut oil
300ml oat milk
150g raisins
120g chopped almonds (or any other nuts)
Method
1. Pre-heat oven to 180°c.
2. Combine the chia seeds and water in a small bowl and leave for about ten minutes. The mixture should become thick and glutenous.
3. Mix the buckwheat flour or plain flour, ground almonds, cacao powder, instant coffee, coconut sugar, salt and baking powder in a medium sized bowl.
4. Melt the coconut oil and add to the dry mixture, along with the oat milk and chia seeds. Mix well before adding the raisins and the nuts.
5. Once well combined, spoon into a baking tray lined with greaseproof paper (I used a 24x20x4cm tin but anything that is roughly this size would be fine).
6. Place in the oven for 25 minutes or until a knife comes out clean. Make sure the raisins at the top of the mix don’t burn.
7. Allow to cool in the tin for 10-15 minutes before taking out and slicing.