This is the treat to end all treats: the dark chocolate, the crunch of the seeds, the sweetness of the raisins, the zest of the orange, the nuttiness of the almonds and, wait for it, the gubinge powder! Also known as Kakadu plum, this native ingredient is so full of vitamin C it’s off the charts (look for it in health food stores) but for me it’s the intense, tart flavour that’s the icing on the cake here. Spread the slab mixture as thin or as thick as you like and let it set, then sit back and listen to everyone waxing lyrical about how good it is.
Ingredients
- 1½ tablespoons pepitas (pumpkin seeds)
- 1½ tablespoons sunflower seeds
- 150 g dark chocolate (70 % cocoa solids), chopped
- 1 tablespoon extra virgin coconut oil
- 1 teaspoon gubinge powder
- Pinch of sea salt flakes
- 3 tablespoons sultanas or raisins
- 3 tablespoons almonds, toasted
- 1 teaspoon thinly sliced orange zest
How to Make It
- Place the pepitas in a frying pan and shake over medium heat until lightly toasted. Remove from the pan and repeat with the sunflower seeds.
- Place the chocolate and coconut oil in a heatproof bowl over a saucepan of just simmering water until melted and smooth (making sure the base of the bowl doesn’t touch the water). Remove from the heat and stir in the gubinge powder and salt. Add the toasted seeds and sultanas or raisins and combine well.
- Pour the mixture onto a tray lined with baking paper and spread out to about 5 mm thick. Scatter with the almonds and orange zest, then refrigerate for 1 hour or until set. Break into pieces and store in an airtight container in the refrigerator.