Nut, Seed and Choc Squares

by Collette White | 2 February, 2021

Good Morning friends! I hope this finds you all well. I have popped this recipe together a couple of times now over these holidays and it is a massive hit with my family. Packed with yummy goodness and super quick and easy to make. I hope you love it as much as my family does!

Ingredients

140g honey

70g crunchy peanut butter

130g roasted and unsalted almonds

100g raw and unsalted walnuts

200g dark choc chips

100g craisins (dried cranberries)

50g buckini (toasted buckwheat)

50g desiccated coconut

20g sunflower seeds

10g chia seeds

pinch salt

Method

TMX METHOD:

Place honey and peanut butter into the TMX bowl for 5 minutes / 80° / Speed 1.

Add almonds and walnuts. Blitz for 15 seconds / Speed 5. Scrape down the sides.

Add the remaining ingredients and combine on REVERSE / Speed 3 / 15 seconds. Scrape down the sides and then repeat for another 15 seconds / REVERSE / Speed 3.

Place mixture into a 20cm x 20cm square tin lined with baking paper and push down firmly. If you find it too sticky to push down, place another piece of baking paper on top and use that to help.

Freeze for 1 hour before cutting into squares then store in an airtight container in the fridge.

STANDARD METHOD:

Melt honey and peanut butter.

Roughly cut almonds and walnuts.

Add all ingredients into a bowl and mix thoroughly with a wooden spoon or spatula.

Place mixture into a 20cm x 20cm square tin lined with baking paper and push down firmly. If you find it too sticky to push down, place another piece of baking paper on top and use that to help.

Freeze for 1 hour before cutting into squares then store in an airtight container in the fridge.