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Pistachio Chocolate Slab

By OcadoLife
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 –…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 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

5 steps

  1. 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).

  2. Step 2

    Pour half the chocolate onto the middle of the prepared tray, then smooth it out with a spatula; freeze for 10 mins.

  3. Step 3

    Meanwhile, mix the pistachio creme and tahini sauce in a bowl. Fold in the crumbled shredded wheat, then the pistachios.

  4. 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.

  5. 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.