Waitrose and Partners
Chilli-chocolate tiffin bites

Chilli-chocolate tiffin bites

For a milder, fruitier version, swap the chilli flakes for freeze-dried raspberries.

3 out of 5 stars(2) Rate this recipe
Gluten freeVegetarianHealthyHigh fibre4 plant varieties
  • Makes32 pieces
  • CourseDessert
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins
  • Pluscooling

Ingredients

  • 100g pistachio kernels, roughly chopped
  • 75g pumpkin seeds
  • 2 tbsp sesame seeds
  • 1 tsp chilli flakes
  • 400g dark chocolate (70% cocoa solids), broken into pieces
  • 2 tbsp coconut oil
  • 75g dried apricots, finely chopped
  • pinch/es Large pinch Pinchful Lower Sodium Sea Salt Crystal

Method

  1. Preheat the oven to 200°C, gas mark 6. Put the nuts and seeds on a baking tray and cook for 4-5 minutes. Stir in the chilli flakes.

  2. Put the chocolate and coconut oil in a heatproof bowl. Set over a pan of barely simmering water; melt. Line a small baking tray (about 15cm x 23cm) with baking parchment.

  3. Reserve 1 tbsp of the nut mixture, then stir the rest into the melted chocolate with the apricots. Tip into the prepared tray, sprinkle with the reserved nut mixture and sea salt crystals, then leave for at least three hours at room temperature (or chill in the fridge) until set. Cut into chunks to serve.

Cook’s tip

Dark chocolate (70% cocoa solids) counts towards plant varieties, so for the ultimate sweet snack, dip strawberries in melted chocolate and scatter with chopped hazelnuts or fill medjool dates with crunchy peanut butter and drizzle with melted chocolate.

Nutritional

Typical values per item when made using specific products in recipe

Energy

501kJ/ 125kcals

Fat

9g

Saturated Fat

4.3g

Carbohydrates

5.6g

Sugars

4.5g

Fibre

2.6g

Protein

2.9g

Salt

0.03g

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