Just because you give up sugar doesn’t mean you can’t have the occasional sweet treat!! These great choc mint slices are from the original ‘sugar free lady’ and they are delicious. They have the added bonus of looking like you’ve put a lot of skill and effort into making them, but actually they’re quite easy and fool-proof!
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| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
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Ingredients
- For the base:
- 2 1/4 cups ground almond
- 1/3 cup raw cacao powder
- 1/4 cup arrowroot
- 3 eggs
- 1/3 cup rice malt syrup
- 1/4 cup water
- For the filling:
- 3 cups desiccated coconut
- 2 tbsp boiling water
- 1 tbsp peppermint extract
- 1/2 cup coconut oil melted
- For the topping:
- 1/2 cup cream
- 100 g dark chocolate roughly chopped, 85% cocoa
Ingredients
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Instructions
- Preheat the oven to 180oC and line a 20cm square baking tin.
- Combine the ground almond, cacao, arrowroot and baking powder in a bowl.
- In a separate bowl, whisk the eggs, syrup and water, then pour this into the dry ingredients and mix well.
- Pour this into the tin and bake in the oven for about 20 minutes, until cooked and then set aside to cool.
- To make the filling, pulse the coconut with the water and peppermint in a food processor until the mixture resembles breadcrumbs.
- Add the coconut oil and pulse until combined.
- Press this mixture into the cooled base and refrigerate for about 30 minutes (or freeze for around 10 minutes).
- For the topping, bring the cream to a simmer in a small pan then remove from the heat and add in the chopped chocolate and whisk until it is all melted.
- Set this aside to cool and thicken slightly, then pour it over the mint filling and return to the fridge to set.
- Cut into squares to serve.
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