For chocolate mint lovers minus the sugar.
2 1/4 cups of almond meal
1/3 cup raw caco powder
2 teaspoons baking powder
1/3 cup rice malt syrup
1/4 cup water
3 cups shredded coconuts
2 tablespoons boiling water
1 tablespoon peppermint extract
1/2 coconut oil, melted
1/2 cup cream
100g dark (85% cocoa) chocolate roughly chopped
Preheat Oven 180 degrees
Line 20cm square baking tin with baking powder
Combine almond meal, cacao, arrowroot and powder in bowl
Whisk together with eggs, syrup and water
Pour batter into tin and bake for 20 minutes or until cooked
Set aside to cool completely on a wire rack
Pulse shredded coconut with the boiling water and peppermint exact in a food processor until mixture resembles breadcrumbs.
Add coconut oil and continue to pulse until combined.
Press the mixture onto the cooled base and refrigerate for about 30 minutes, or freeze for about 10 minutes to set.
Bring cream to simmer in small saucepan
Remove from heat and add the chopped chocolate, whisking well until all the chocolate is melted
Set aside to cool and thicken slightly.
When ganache has cooled, whisk it again briefly before pouring over the mint filling.
Return to fridge again until set.
Cut into squares before serving.
Reference: Sarah Wilson I Quit Sugar For LIfe
0409 928 175
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