This fructose and gluten free recipe is my daughters kind attempt to cheer me up in response to recent health issues that have caused me to modify my diet. For a sweet tooth such as myself, I have been surprised how much I have enjoyed these sugar free alternatives. The coconut and cacao make for a decadent, rich slice. While my children have said it is more bitter and sweet, I’ve witnessed them polishing off their slice; indicating their quiet approval.
Recipe from Sarah Wilson’s book, ‘I Quit Sugar for Life’.
makes 25 squares
2 1/4 cups almond meal
1/3 cup raw cacao powder
1/4 cup arrowroot
2 tsp baking powder
1/3 cup rice malt syrup
1/4 cup water
3 cups shredded coconut
2 tbsp boiling water
1 tbsp peppermint extract
1/2 cup coconut oil, melted
1/2 cup cream
100g dark (85% cacao) chocolate, roughly chopped
Method: First preheat the oven to 180 degrees. Then line a 20cm square baking tin with baking paper. Begin by making the base. In a bowl mix together, the almond meal, cacao, arrowroot and baking powder. In another bowl, whisk together the eggs, rice malt syrup and water, then pour this into your dry ingredients then mix together until well incorporated. Then press this batter into your lined baking tray and cook in the oven for 20 minutes. Once baked, place on a cooling rack.
While the base is cooling, make the mint filling. To do this you will need a food processor. Put the shredded coconut, along with the boiling water and peppermint extract into the food processor. Pulse until the mixture looks like breadcrumbs. Then add the coconut oil and continue pulsing until everything is combined. Once the base is completely cooled, press the mint filling onto the base and then put in the fridge for 30 minutes to set. Alternatively, you could put it in the freezer for 10 minutes.
To finish make the ganache topping. In a small saucepan, pour the cream and then bring to a gentle simmer. Once small bubbles appear, remove from the heat and add the chopped chocolate. Whisk the mixture gently until the chocolate has melted, then set aside to cool before pouring the chocolate over the mint filling. With the back of a spoon evenly spread the chocolate. Once spread, return the slice to the fridge and allow to set completely. To serve, cut into squares.