Your granny’s oat and coconut crunchies have nothing on this chocolate-loaded version studded with bitter cocoa nibs and topped with a fancy feathered melted white chocolate.
Today’s the day my cookbook is available across the land! *insert happy dance here* It’s been almost a year and a half since I baked my way through 25kg of chocolate, 120 recipes and what felt like a thousand hours of recipe testing. While only 90 of the 120 brand new recipes actually made it into the book, I thought I’d share the ones that didn’t make it. If it were up to me, all the recipes would’ve been included, but that sneaky 1% VAT increase happened and hey, budgets exist. These cocoa nib crunchies were one of the recipes that got the cut.
Cocoa Nib Crunchies
We all have that one recipe which we make for one reason, and one reason only: to eat the raw batter. Crunchie mixture is mine. I’ll often have to make double, just to compensate for what I eat. Don’t judge!
I got this crunchie recipe from one of my oldest friends, Lauren. I don’t think it actually classifies as a crunchie unless the recipe is borrowed, right?! She jotted it down in a homemade recipe book my friends made for me when I turned 16 and I still have it! There are some serious gems in there. I got the brainwave to add crunchy, bitter cocoa nibs to the mix and it works wonders! But since ‘Chocolate’ is all about decadence, the cocoa nib crunchies got a swoosh of melted white chocolate and a drizzle of dark chocolate too. Do try the feather icing technique – it looks super fancy, but is as simple as dragging a toothpick back and forth.
‘Chocolate’ is available at all major bookstores around South Africa or online at Loot.
- 180 g (500 ml) oats
- 140 g (175ml) light brown sugar
- 150 g (250 ml) cake flour
- 80 g (250 ml) desiccated coconut
- 85 g (125 ml) cocoa nibs
- 5 ml (1 tsp) bicarbonate of soda
- 150 g (150ml) salted butter, at room temperature
- 15 ml (1 tbsp) golden syrup
- 200 g good-quality white chocolate, finely chopped
- 50 g good-quality dark chocolate, melted
- Preheat the oven to 180 °C (160 °C for fan-forced). Line a 20 x 30-cm baking tray with baking paper.
- Combine the oats, sugar, flour, coconut, cocoa nibs and bicarbonate of soda in a large bowl. Melt the butter and golden syrup together and add to the dry ingredients. Stir until the mixture comes together, then press onto the prepared baking tray. Bake in the preheated oven for 15 minutes or until golden brown.
- As soon as the crunchies come out the oven, sprinkle over the white chocolate and allow it to melt, then spread evenly with a palette knife. Place the melted dark chocolate in a small piping bag and pipe lines across the white chocolate, 1 cm apart. Use a skewer and drag it through the chocolate, alternating in different directions, to form a feathered effect. Allow to set and then cut into squares.