Cocoa Nib Crunchies with White Chocolate

Cocoa Nib Crunchies with White Chocolate

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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. 

About ‘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

Cocoa Nib Crunchies
Yields 12
Oat and coconut crunchies studded with cocoa nibs and topped with melted white chocolate.
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
0 calories
0 g
0 g
0 g
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0 g
Nutrition Facts
Serving Size
0g
Yields
12
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 180 g (500 ml) oats
  2. 140 g (175ml) light brown sugar
  3. 150 g (250 ml) cake flour
  4. 80 g (250 ml) desiccated coconut
  5. 85 g (125 ml) The Kate Tin Cocoa Nibs
  6. 5 ml (1 tsp) bicarbonate of soda
  7. 250 g salted butter, at room temperature
  8. 30 ml (2 tbsp) golden syrup
  9. 200 g The Kate Tin Baking White Chocolate, finely chopped
  10. 50 g The Kate Tin Baking Dark Chocolate, melted
Instructions
  1. Preheat the oven to 180 °C (160 °C for fan-forced). Line a 20 x 30-cm baking tray with baking paper.
  2. 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.
  3. 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.
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The Kate Tin https://thekatetin.com/
Peanut Butter and Cocoa Nib Granola

Peanut Butter and Cocoa Nib Granola

Breakfast doesn’t get any better than homemade designer granola. It’s so darn easy to make and I love how you can tailor it to your own taste. If you’ve ever read the back label of a pack of muesli or granola, I won’t need to tell you why you should be making your own. But incase you don’t know, glance over the amount of sugar in your favourite so-called ‘healthy’ granola next time you’re in the cereal aisle; you might as well be eating cake for breakfast – and let’s be honest cake will ALWAYS win over granola!

At least with making your own,  you can control just how much sugar is going in. Nothing is hidden in a sneaky back label.  You can add as much of the good stuff as you want and leave out all the stuff you don’t like (here’s looking at you raisins and banana chips!)  If you’re not keen on peanut butter, then swop it out for any nut butter – cashew, almond; although it’s fat, it’s good fat. I wouldn’t skimp on the cocoa nibs though, they are a fantastic source of antioxidants and really give you an energy kick first thing in the morning and basically it means you’re eating chocolate for breakfast, but without the guilt!

Peanut Butter and Cocoa Nib Granola

Makes 6 cups

 

3 cups large flake oats (not instant oats)

1 cup mixed seeds (flaxseeds, sesame, poppy and pumpkin – whatever your heart desires)

4 tbsp brown sugar (you can reduce this if you like)

pinch of salt

4 tbsp honey

4 tbsp smooth peanut butter

½ cup extra virgin olive oil or coconut oil

2 tsp water

2 tsp vanilla extract

1 cup raw almonds, toasted and chopped

1/3 cup The Kate Tin Cocoa Nibs

 

Preheat the oven to 180C. In a large bowl, combine the oats, seeds, brown sugar and salt. In a separate bowl, mix the honey, peanut butter, olive oil, water and vanilla together. Add the wet ingredients to the dry ingredients and mix well, making sure everything is coated well. Spread onto a lined baking sheet in an even layer and bake for 20-30 minutes, stirring well every 5-10 minutes so the granola toasts evenly. Remove from the oven and stir in the almonds and cocoa nibs. Once completely cool, store in an airtight container.