Line a 20cm x 20cm baking tin with paper so that you have an overhang. Add the oats, coconut, chia seeds and salt to a mixing bowl. Add the chocolate, coconut oil and syrup to a heatproof bowl set over a saucepan with simmering water and stir to melt. Pour the liquid ingredients into the dry ingredients and mix through. Spoon the mixture into the prepared baking tin and press it down into the pan with the back of a spoon. Place in the refrigerator for 2 hours. Lift the bars out of the tin and cut into bars. Store the chocolate seed bars in an airtight container in the refrigerator.
I am celebrating my one year association/endorsement of the best chocolate available on the South African market!! Yes, for one full year I have baked, maked or concocted something with chocolate at least once a week and what fun it was with such a fabulous product!
De Villiers Chocolate is an artisanal chocolate made from sustainably sourced raw materials. This sought-after brand is available through retailers across the country as well as online from the brand themselves. The Nut Butter Chocolate bars are dairy-free and made with no added artificial preservatives, colourant or other ingredients. The chocolate is Rainforest Alliance Certified and endorsed by the International Vegan Society.
These bars are deliciously crunchy and loaded with energy boosters!! Yield: 16 squares from a 20cm x 20cm pan. Keep refrigerated.
500ml rice crispies/puffed rice 125ml sunflower seeds 125ml pumpkin seeds 125ml peanut butter 30ml coconut oil, melted 62ml honey 5ml honey 160g De Villiers Coco Nut Nut Butter Chocolate or any other chocolate of your choice
Line a 20cm x 20cm square baking tin with baking paper, leaving an overhang
Add the rice crispies, sunflower seeds and pumpkin seeds to a mixing bowl. Add the peanut butter, melted coconut oil, honey and vanilla to a jug and stir to mix. Pour the peanut butter mixture into the rice crispy mixture and mix well. Make sure that you cover all the seeds and puffed rice!! Spoon the mixture into the prepared baking tin and spread the top evenly. Press down firmly with the bottom of a measuring cup to ensure that all the ingredients “glue together”. Place in the refrigerator.
Break up the chocolate and add the pieces to a heatproof bowl, set over a saucepan with simmering water. Allow the chocolate to melt completely before removing it from the heat. Pour an even layer of chocolate over the seed mixture and place it back in the refrigerator for a minimum of 2 hours. Remove from the baking tin by lifting the paper overhang and slice into squares.
We made this chocolate calzone one Saturday afternoon when we had leftover pizza dough and it has been a firm favourite from then on. Serve it warm with fresh strawberries and a few basil leaves on the side. This recipe yields 6 – 8 pizzas.
Pizza dough: 15g dry yeast 10ml sugar 800g bread flour 2,5ml salt 60ml olive oil 400ml tepid water
Dissolve the sugar and yeast in a jug with the lukewarm water and stir until the yeast has dissolved. Set aside. Add the flour and salt to the bowl of a stand mixer fitted with the dough hook. Add the oil to the flour. Turn the machine on to its lowest speed and add the yeast mixture. Knead for 2 minutes. Turn the machine to medium speed and knead for another 6 minutes. Place the dough in a lightly oiled bowl and cover it with plastic wrap. Leave to stand in a warm place for 90 minutes or until doubled in size.
If you are not baking your pizza in a pizza oven, preheat your oven to 220℃ and spray a baking sheet with cooking spray. Take the dough from the bowl and release the air from it by gently kneading it by hand for one minute. Cut the dough into 6 – 8 portions. Roll each dough ball to a thickness of 5mm and transfer it to the prepared baking sheet.
Assembly of one calzone: 2 x 80g slabs of De Villiers Coco Nut, Nut Butter Chocolate a handful of cashew nuts
Place the two slabs of chocolate, one atop of the other, on one half of the dough circle and sprinkle over the cashew nuts. Gently fold the other half of the dough circle over the chocolate and pinch the edges together with your fingers. Now fold the edge back by 1cm and pinch tightly together. Bake in the oven for 20 minutes or until done.
Serve the calzone with fresh strawberries and basil leaves.
(The calzone on the photographs was cooked in a pizza oven. )
My Whisk and I 