Chocolate Coconut Slice - Decadence in every bite...
After fielding an avalanche of recipe requests after posting this photo on instagram
(you ARE following me, right?)
I sat down to write it up for you.
This recipe originated in an old copy of Gourmet Traveler magazine.
I have since tweaked it to suit my tastes and can safely say that you will love this decadent chocolate treat that is both dairy and refined sugar free.
Enjoy!
Ingredients
Serves 12-16
Base:
750 grams of medjool dates
110 grams of cacao powder
2 Tablespoons of rice malt syrup
200 grams of coconut oil, melted
4 grams of desiccated coconut
Ganache Topping:
250 grams of dark chocolate, chopped finely
400 ml can of coconut cream
1 Tablespoon of rice malt syrup
1 teaspoon of vanilla extract
Method
Line a 20 x 20 cm tin with baking paper, leaving a decent overhang to use as handles later.
Place all of the base ingredients into a food processor and blitz until well combined.
Press into a smooth layer in the bottom of the cake tin and chill until ready for use.
Heat the coconut cream, rice malt syrup and vanilla in a small saucepan
until just barely simmering.
Place the finely chopped chocolate into a heatproof bowl and pour the coconut
cream over the top.
Stand for five minutes without stirring.
stir mixture until smooth and glossy and then allow to cool for 15 minutes.
Pour over the base in the tin and refrigerate until the ganache is set.
Lift the slice out of the tin and cut with a hot knife.
Serve with a scatter of sea salt on top.
コメント