Irresistible

Irresistible

I find that whenever I am following some type of dietary protocol, I get inspired to create new things in the kitchen, things that suit whatever dietary restrictions I might be subjected to. Lately I’ve noticed my digestion is a little off. The symptoms are subtle and to many people would probably go unnoticed but working closely with people suffering with food intolerances on a daily basis means I’m hyper aware of what is happening with my own body, good or bad!! Currently I’m trying a low FODMAP diet which eliminates my favourite sweetener (honey) as well as many nuts & seeds.

I recently created the salted caramel slices and in fact, it was after scoffing so many of those delicious treats down that I started to suspect FODMAPS were the culprits. So it got me thinking what I could make to replace them. I created a recipe that is FODMAP friendly using tahini & rice malt syrup and then came up with this amazing treat. I have to say, I’m pretty proud of this one and it tastes heavenly. It goes without saying that it’s completely grain, gluten, dairy and refined sugar free. It’s also high in all the beneficial medium chain triglycerides found in coconut products. Enjoy!

D

Ingredients

Chocolate Layers

1/2 cup + 2 tablespoons raw cacao powder
1/2 cup of virgin coconut oil
2 tablespoons of rice malt syrup (you can use less here if you like things less sweet)

Mint Layer

1/2 cup coconut oil
1 1/2 cups coconut butter (I like Artisana brand)
1/2 cup (or less) rice malt syrup
5 drops of peppermint extract (you can add more if you like it strong, taste and add as needed)
1 teaspoon vanilla extract
2 pinches of salt

Instructions

1. Grease a small slice tin, mine was approximately 27cm x 17cm and line with baking paper (greasing it first makes it easier for the chocolate to stick)
2. For chocolate layers, add cacao, coconut oil and rice malt syrup to a pot and heat until combined, ideally using a double boiler to avoid over heating.
3. Pour approximately 2/3 of the chocolate mixture on to the tray and reserve the other 1/3. Place tray in freezer to set for 15 minutes.
4. For the mint layer, blend all ingredients until combined into a smooth paste. You could heat over a double boiler or blend in a food processor to get a smooth consistency.
5. Pour the mixture (cooled if heated) over the bottom layer and place back in the freezer for another 15-20 mins.
6. Pour remaining chocolate mixture over the top and allow to set in freezer for a further 20 minutes.
7. Allow the slice to “warm up” slightly before cutting into squares.