Tahini & Puffed Millet Slice

This slice has quickly become one of my favourite creations and is my go-to recipe when brunching with friends or prepping uni snacks for the week ahead. This slice is also ideal for school lunch-boxes because they don’t contain any nuts but are still full of nourishing ingredients. The assortment of crunchy seeds paired with honey and dates somewhat reminds me of the famous Aussie Honey Joy…but with a somewhat more sophisticated spin!

Note: This recipe has been adapted and inspired by one of my favourite cookbooks; ‘Bliss Bites’, by Kate Bradley. You must check it out if you’re as obsessed with raw treats.

Total time 15 minutes | Makes 14 slices | Vegan Option, Gluten Free, Nut Free

Ingredients

• 240g medjool dates, pitted

• 60g hemp seeds

• 180g tahini

• 2 ½ tbsp coconut oil

• 2 tbsp honey (or rice malt syrup for vegan option)

• 50g puffed millet

• 90g pumpkin seeds

• 60g buckwheat groats

• 30g sunflower seeds

• 2 tbsp chia seeds

• pinch of sea salt

Chocolate Topping:

• 120g vegan dark chocolate

OR if you would like to make your own chocolate:

• ½ cup cacao powder

• ½ cup pure maple syrup

• ½ cup coconut oil

Method

1. Start by placing the pitted dates, hemp seeds, tahini, coconut oil, honey and sea salt into a food processor and blend until smooth.

2. Transfer the mixture to a mixing bowl and stir in the puffed millet, pumpkin seeds, buckwheat, sunflower seeds and chia seeds. You may need to use your hands to ensure everything is evenly mixed and combined

3. Line the base of a baking tin (approx. 20cm x 20cm) and transfer the mixture to the tray, ensuring it is firmly packed down and flat.

4. Place the tray into the refrigerator to harden for approximately 3 hours, or overnight.

5. If making the chocolate topping from scratch, place the cacao powder, maple syrup and coconut oil into a small saucepan and melt on very low heat for 3-5 minutes, ensuring the chocolate does not over-heat.

6. Alternatively, if using a block of chocolate, break into small pieces and melt on very low heat for 3-5 minutes.

7. Allow the chocolate to cool slightly (approx. 2-4 minutes), then evenly drizzle on top of the slice. Return to the refrigerator to set for at least 1 hour. Slice into your preferred shape and enjoy!

Note:

• Store in an airtight container for up to 2 weeks, or in the freezer for up to 2 months.

• If you would like to add nuts, trying swapping half the tahini for a nut butter, i.e. peanut, almond or cashew.

Tahini & Puffed Millet Slice

Your new go-to snack