With the Covid-19 crisis affecting our shopping habits and availability of ingredients, I found that the various nut bars I often relied on for breakfast or a quick mid-afternoon snack were not always available in the shops.
I therefore decided to have a go at making my own. I have made these a few times now and they’re a big hit with the whole family, including hubby who doesn’t usually like eating nut bars.
Please note you can use whichever nuts you like – I love cashew nuts and started making them with just those, but they are very expensive (I had a look at the price of bulk bags of pistachios and they were even worse, so I’ll stear clear of those…shame, as I love pistachios!), so now I mix cashews and peanuts and the bars are equally delicious.
Nut, chia seed and raisin bars (makes approx. 14-16 bars)
- 600g unsalted, unroasted nuts (I use blanched peanuts and raw cashew nuts, which I buy in bulk 1kg bags, but you can use whichever nuts take your fancy!)
- 50g raisins
- 70g chia seeds
- 150g white chocolate (I use Callebaut white chocolate callets as they melt really well in the microwave, but any good quality chocolate that withstands melting and chilling well will work. I buy these in bulk… my latest purchase was a 2.5kg bag, which is dangerous in a house full of chocoholics!)
- A generous sprinkling of fine sea salt
How to make nut, chia seed and raisin bars
Line a deep baking tray / cake pan with greaseproof paper (mine is 32cm long, 21cm wide and 5cm high, but use whatever you have available as long as it allows for a suitable depth for nut bars). I find it helps to grease the pan with butter or margarine to allow the paper to stick to it and stay flat and in place.
Heat up a large non-stick frying pan on a high heat, then add the cashew nuts and peanuts (or other nuts of your choice). As they start warming up, stir them frequently and as an oily sheen starts to appear, sprinkle them liberally with fine sea salt. Continue to stir frequently as they start to roast. I like the uneven roasting of doing this in a pan, where some are blackened in some parts and lightly golden in others, but it is a matter of personal preference / taste. For a more even roasting, you may wish to do this part in the oven.
While the nuts are roasting, melt the chocolate in the microwave (with the Callebaut chocolate I use, it takes about 2 minutes on high, stirring halfway through – different chocolate may behave differently though and to be on the safe side, you may want to do this more gently in a bain marie, with a bowl over a pan of hot water, letting the steam do the job).
Transfer nuts, raisins and chia seeds into a large mixing bowl and add the melted chocolate, stirring to make sure all the ingredients are well mixed, then transfer into your lined baking tray while still warm. Spread the mix out as evenly as possible and refrigerate for at least a couple of hours or overnight.
Once the giant nut bar is well chilled and solid, take it out of the tray, remove the greaseproof paper and place it on a large chopping board. Using a large knife or cleaver, cut it into 14-16 nut bars. Some small pieces will simply break off, but that’s ok – don’t waste them. Stick them in a bowl and eat them as a snack 🙂
