Nutty Chocolate Slice

3 and 1/2 cups of mixed whole nuts (550 grams)

4 Tablespoons runny honey

5 Heaped Tablespoons peanut butter

1/4 cup vegetable oil 

1 cup of dark chocolate for the base (plus a few tablespoons extra for topping)

1 cup white chocolate for topping

(The secret to keeping the chocolate topping softer so that it does not crack when you cut it.

 Add a small amount of coconut or vegetable oil to the melted stage).

.

Place nuts on an oven tray lined with baking paper.

Roast for 15 minutes until golden.

Cool until warm to the touch, then place in a food processor.

Crush until fine.

Add the peanut butter and honey and half the oil.

Process until a dough forms.

Add more oil until you have a moist but not sticky dough.

(If your processor cannot manage this, do it using clean hands or wear food processing gloves)

Line a square pan (I used 22cm x 22cm size - which is about 9 by 9 inches)  with tin foil and press in the dough firmly.

Melt the dark chocolate.

Spread over the top.

Place in refrigerator for 10 minutes to set.

Remove and tip onto a board with chocolate at the bottom.

Melt the white chocolate.

Spread on top.

Add lines of melted dark chocolate on top of the white, and create a pattern using a fork.

Refrigerate until set, remove and cut into rectangles (or smaller squares).

Store in an airtight container in the pantry or cupboard.

Yield 16 slices.

miabellapassion.blogspot.com