Pumpkin seed and nori crisp scroggin with sour cherries and dark chocolate

8
30 minutes

Ingredients

Pumpkin seed and nori crisps

  • 175g of shallots
  • 30ml of coconut oil
  • 275g of pumpkin seeds
  • 20g of nori seaweed
  • 1 1/2 tsp sea salt

Scroggin

  • 175g of dark chocolate, 70%, chopped into small pieces
  • 75g of dried sour cherries
  • 85g of buckwheat, toasted in a pan until fragrant
  • 35g of crystallised stem ginger, chopped into small pieces

Method

1
To begin, make the pumpkin seed and nori crisps. Finely dice the shallots and sweat off in the coconut oil until soft. Allow to cool completely
  • 175g of shallots
  • 30ml of coconut oil
2
Preheat the oven to 160°C/gas mark 3
3
Toast the pumpkin seeds in the oven for approximately 15 minutes, until they have a nice nutty aroma. Set aside to cool completely
  • 275g of pumpkin seeds
4
Toast the nori sheets in the oven at the same temperature for 4 minutes. Cool completely then roughly crumble with your hands
  • 20g of nori seaweed
5
Place the cooled pumpkin seeds, shallots and nori in the Vitamix and secure the lid. Select Variable 1 then slowly build it up to Variable 10, using the tamper to push the mixture down into the blades. Let the machine run for a minute or two until the mixture runs freely through the blades and you have a thick paste
6
Once fully blended, tip out into a bowl and mix in the sea salt by hand
  • 1 1/2 tsp sea salt
7
Preheat the oven to 100°C, or as low a gas mark as possible
8
Roll the paste into thin sheets between two sheets of baking parchment and dehydrate in your oven for around 2–3 hours until crisp. Break up into a coarse crumb and set aside
9
To make the scroggin, mix the remaining ingredients with 130g of the pumpkin seed crisps and store in an airtight container until ready to use
  • 35g of crystallised stem ginger, chopped into small pieces
  • 175g of dark chocolate, 70%, chopped into small pieces
  • 75g of dried sour cherries
  • 85g of buckwheat, toasted in a pan until fragrant