Salted Chocolate and Buckwheat Slice Recipe

Eleanor Ozich shares her recipe for salted chocolate and buckwheat slice

Eleanor Ozich's salted chocolate and buckwheat slice. Picture / Eleanor Ozich

SALTED CHOCOLATE AND BUCKWHEAT SLICE RECIPE
Makes 9 slices

You’ll be happy to know that this salted chocolate slice is sensationally delicious, as well as healthy. The filling contains the magical ingredient of avocado, creating a sensuously rich ganache that’s not overly sweet. There’s also no cooking required, just good, pure ingredients

INGREDIENTS
For the base:
¾ cup buckwheat groats
¾ cup rolled oats or ground almonds
2 Tbsp honey, maple or rice malt syrup
3 Tbsp coconut oil
A pinch of sea salt

For the filling:
1/3 cup coconut oil, melted
¼ cup honey, maple or rice malt syrup
Flesh of 1 avocado
1/3 cup coconut cream
½ cup cocoa

For topping:
Flaky sea salt

METHOD
1. To make the base, place all ingredients in a bowl, and mix to combine. Press mixture evenly in to a small tart tin, lined with baking paper

2. To make the filling, place all ingredients in to a food processor, and process until smooth. Tip the mixture in to the tin, and spread out evenly using a spatula. Sprinkle liberally with flaky sea salt.

3. Place in the freezer to set for at least 3 hours or overnight.

4. Thaw for 20-25 minutes before serving, and slice in to squares. Store in the refrigerator (will keep for up to three days).

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