Chocolate, Nut and Seed Slice - Keke Tapatahi Tiakarete, Nati me Ngā Kākano

Ingredients

• 150 g tiakarete parauri (dark chocolate, I used Whittakers 62% with almonds). Use what chocolate you want here.
• 3 tbsp (45 g) hinu kokonati, pata rānei (coconut oil or butter)
• 1/3 C (90 g) pata aramona (almond butter, or whatever nut butter you want)
• 1 3/4 C (175 g) pū kākano keto (keto muesli or normal muesli). This can also be changed to 3/4 C of keto muesli and 1 - 1 1/4 C of Soy Protein Crisps.
• 1 tsp wanira (vanilla)
• 80 g tiakarete (chocolate). I used a dairy milk chocolate for the topping in the video but usually just use the same dark chocolate as the base. Use what you want.
• 1 tbsp (15 g) hinu kokonati, pata rānei (coconut oil or butter)
• 1/4 C (25 g) pū kākano anō (extra muesli)

Instructions

1. 1

   --- Prepare the Tin or Tray: ---

2. 2

   If you want to make this a slice: Line a 8 cm x 18 cm loaf tin with baking paper. Don't worry if yours is not exactly the same size, this is just a rough guide.

3. 3

   If you want to make this in to bark: Line a flat baking tray with baking paper.

4. 4

   --- Melt the Chocolate: ---

5. 5

   Break up the tiakarete (chocolate) in to pieces, add it along with the hinu kokonati (coconut oil) to a pot.

6. 6

   Set it over low heat and gently melt it all together. Remove from the heat and add it to a bowl or leave it in the pot.

7. 7

   --- Add the Remaining Ingredients: ---

8. 8

   Add the pata aramona (almond butter) and pū kākano (cereal) and Soy Protein Crisps (if you are using them). Whakaranuhia (stir to combine). Kua oti (finished)!

9. 9

   --- Make a Slice or Bark: ---

10. 10

    If you want to make this a slice: Add the ranunga (mixture) in to the prepared loaf tin. Take the time to press the tiakarete (chocolate) in to all of the gaps so it nestles down well and cuts well once set.

11. 11

    If you want to make this in to bark: Pour on to the prepared baking tray and spread it out to your preferred thickness.

12. 12

    --- Chill: ---

13. 13

    Whakamātaohia (refrigerate) the slice or bark for 30 minutes.

14. 14

    Once set, it is ready to eat like that. You can also make this simple topping if you want.

15. 15

    --- Add the Topping (Optional): ---

16. 16

    Add the tiakarete (chocolate) and hinu kokonati (coconut oil) to a pot.

17. 17

    Set it over low heat and gently melt it all together. Remove from the heat.

18. 18

    Drizzle it all over the set slice or bark. Sprinkle over the pū kākano anō (extra muesli) for a touch of decoration.

19. 19

    --- Chill: ---

20. 20

    Whakamātaohia mō te 15 miniti (refrigerate for 15 minutes).

21. 21

    --- Store: ---

22. 22

    Store in a sealed container and store in the fridge to retain the crunch.This will keep well for up to a week.