Choc Mint Slice (sugar free)

Ingredients

Base

• 2¼ cups almond meal
• ⅓ cup raw cacao powder
• 2 teaspoons baking powder
• 3 eggs
• ⅓ cup rice malt syrup
• ¼ cup water

Mint Filling

• 3 cups shredded coconut
• 2 tablespoons boiling water
• 1 tablespoon peppermint extract
• ½ cup coconut oil, melted

Ganache Topping

• ½ cup cream
• 100g dark chocolate (85% cocoa), roughly chopped

Method

Base

1. Preheat oven to 180°C.
2. Line a 20cm square baking tin with baking paper.
3. Combine almond meal, raw cacao powder, and baking powder in a bowl.
4. Whisk in eggs, rice malt syrup, and water until smooth.
5. Pour batter into prepared tin and bake for 20 minutes or until cooked.
6. Set aside to cool completely on a wire rack.

Mint Filling

1. Pulse shredded coconut, boiling water, and peppermint extract in a food processor until the mixture resembles breadcrumbs.
2. Add melted coconut oil and pulse until well combined.
3. Press mixture evenly onto the cooled base and refrigerate for 30 minutes, or freeze for 10 minutes to set.

Ganache Topping

1. Bring cream to a gentle simmer in a small saucepan.
2. Remove from heat and add chopped chocolate, whisking until completely melted and smooth.
3. Set aside to cool and thicken slightly.
4. Whisk ganache briefly, then pour over the mint filling. Return to the fridge until set.
5. Cut into squares before serving.

Serving Information

Reference