Chocolate, Gubinge & Seed Slab

According to Maggie Beer, this is the treat to end all treats. And I tend to agree! This is an easy treat to make for Easter that will be a crowd pleaser.

Gubinge also known as Billygoat or Kakadu plum grows in the top end of Australia. It contains more antioxidants than a blueberry and 100 times more vitamin C than an orange. The fruit also contains vitamin E and lutein, which is known to play an important role in eye health. Traditionally, the sap was roasted and the bark was boiled and used to treat skin conditions and sores, or drunk as a tea for colds and flu.

You could also substitute your own version of chocolate (see Karen’s recipe “Chocolate – Hold the refined sugar”). These chocolates use rice malt, honey or maple syrup.

Source: Maggie Beer’s “Maggie’s Recipes for Life” (2017)

Ingredients

  • 1.5 tablespoons pepitas, lightly toasted
  • 1.5 tablespoons sunflower seeds, lightly toasted
  • 150g dark chocolate (70% cocoa solids), chopped
  • 1 tablespoon extra virgin coconut oil
  • 1 teaspoon gubinge powder
  • Pinch sea salt
  • 3 tablespoons sultanas or raisins or whatever dried fruit you like
  • 3 tablespoons almonds, toasted
  • 1 teaspoon thinly sliced orange zest

Method

  • Toast the seeds & almonds
  • Place the chocolate and coconut oil in a heatproof bowl over a saucepan of just simmering water until melted and smooth. Remove from the heat and stir in the gubinge powder and salt. Add the toasted seeds and dried fruit and combine well.
  • Line baking tray with baking paper and spread out to about 5mm thick. Scatter with almonds and orange zest, then refrigerate for 1 hour until set.
  • Break into pieces and store in an airtight container in the refrigerator.