Paleo Chocolate Slice Recipe
I have recently started running again which basically means I am hungry all the time. My next meal is pretty much all I think about these days. Yesterday I ran 10kms for the first time in about 3 months and today I’ve pulled up a little sore and sorry. My ITB injury just will not go away.
Maggie managed to get conjunctivitis and a cold from her first day of daycare last week and has been feeling a little snotty and miserable herself. We both needed a delicious superfoods boost. Morning tea was a must before I battled with my foam roller for an hour, which really should replace water boarding as a form of torture.
I have attempted to turn the humble chocolate slice into a gluten free, grain free, and paleo friendly version.
Note: I made this slice in my thermomix but have made it using traditional methods following the steps below. Just melt your coconut oil and almond butter together and add to dry ingredients, mix well. Follow the original frosting recipe.
(Makes approx 20 squares)
- 100 gms melted organic coconut oil
- 30 gms organic almond butter
- 1/3 cup chopped nuts (I used cashews, but almonds, macadamias, walnuts or hazelnuts would also work well)
- 4 eggs
- 1/2 cup organic coconut sugar
- 1/4 cup organic maple syrup
- 70 gms organic raw cacao powder
- 1 tablespoon cacao nibs
- 1 tsp vanilla extract
- 1 pinch sea salt
- Pre-heat oven to 160C and line a slice tin
- Add nuts to TM bowl, chop for 2 seconds, Speed 5.
- Transfer nuts to small frying pan and toast for several minutes. Set aside.
- Melt coconut oil and almond butter, 60 C, Speed 1 for 3 minutes.
- Add rest of the ingredients to TM bowl including toasted nuts and mix for 20 secs on Speed 4.
- Pour into slice tin and bake for 20-25 mins, or until a cake skewer comes clean.
- Allow slice to cool in the tin.
Paleo Chocolate Frosting
- 50gms (1/3 cup) organic coconut oil
- 180 gms (1 cup) dark chocolate chips
- 1 tablespoon vanilla extract
- Shredded coconut to garnish
- Melt coconut oil in TM bowl, 60C, Speed 1 for 2 minutes.
- Add chocolate chips and vanilla and melt for a further 3 mins, 60C on Speed 2.
- Take the lid off and put TM bowl in the fridge for 15-30 mins to allow frosting to thicken.
- Next put butterfly in TM and whip cooled frosting for 1 min, speed 5.
- Scrape sides and repeat last step.
- Frosting should be lighter in colour, thick and fluffy. If it is still dark and runny put it back in the fridge to cool a little more.
- Spread over frosting over slice and sprinkle with some shredded coconut.