May 3rd, 2017
Recipe by: Green & Black's
Line a large baking sheet with parchment paper.
Heat a dry frying pan over high heat and toast the oats until they begin to change colour, then transfer into a mixing bowl. Use the hot pan to toast the sunflowers seeds, followed by the pumpkin seeds until they start to look shiny—be careful not to burn them. Transfer the seeds into the bowl with the oats.
Meanwhile, melt the milk chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water, then set aside to cool. Once it has melted, add the corn syrup and stir gently.
Combine the rice cereal with the toasted oats and seeds in the mixing bowl. Pour in the melted chocolate and syrup mixture and fold in well.
Take chunks out of the mixture and roll into chestnut-size balls. Lay them on the baking sheet.
Melt the chocolate for the coating in your bowl following the method above.
Take each ball and dip half into the melted chocolate then place back on your baking sheet, chocolate side up. Once you have coated all your balls, sprinkle the chocolate tops with poppy seeds and leave to set.