Pistachio Chocolate Slab
By OcadoLife
Published on 24 October 2025
A riff on the viral Middle Eastern chocolate bar, this Pistachio Chocolate Slab from OcadoLife recipe editor Lauren Hoffman is a clever hack that uses shredded wheat and pistachio creme for a crunchy, creamy marvel – ideal as a gift. For bite-sized truffles, try a silicone mould in a shape of your choice. Spoon some melted chocolate into each mould, tilt to coat the sides, then chill. Add the filling, cover with more chocolate and chill again. You’ll need to allow 2 hours of chilling for the slab or moulds to set.Time and servings
35 minsTotal time
11Servings
30 minsPrep time
5 minsCooking time
Ingredients
- 400g milk chocolate
- 2 tsp (approx.) coconut oil (optional)
- 3 heaped tbsp M&S Pistachio Creme
- 2 tbsp tahini sauce
- 2 Original Shredded Wheat, crumbled
- 25g shelled roasted salted pistachios, finely chopped, plus extra to garnish
- 2 large pinches edible gold leaf flakes
Method
Step 1
Line a baking tray (approx. 35 cm) with baking paper. Microwave the chocolate in a heatproof bowl in 30-sec bursts, stirring, until melted. If liked, stir in 2 tsp (approx.) coconut oil (this will make the chocolate easier to pour and set, plus it adds a nice shine).Step 2
Pour half the chocolate onto the middle of the prepared tray, then smooth it out with a spatula; freeze for 10 mins.Step 3
Meanwhile, mix the pistachio creme and tahini sauce in a bowl. Fold in the crumbled shredded wheat, then the pistachios.Step 4
Take the tray out of the freezer and dollop on the pistachio mixture. Smooth it over the chocolate, leaving a 1cm border. Return to the freezer for 5 mins.Step 5
Take out the tray; gradually pour the remaining chocolate over the filling, ensuring the pistachio mixture is covered. Scatter with extra chopped pistachios and the gold leaf; chill for at least 2 hrs, then smash into shards. Best stored in a chilled airtight container.