These grain free, dairy free and sugar free little bites of heaven are so delicious, they don't really need an introduction!
Trust me, you'll want to try these for your next special occasion.
Prep time: 30 mins
Cook time: 20 mins
1. In a saucepan, combine coconut cream and rice malt syrup and bring to the boil. Once boiling, reduce to simmer and leave to reduce to half liquid volume (will take approx 25 mins). Stirring frequently to avoid sticking.
2. Meanwhile, combine hazelnut and almond flours, cinnamon and salt.
3. Add melted coconut oil and rice malt syrup to dry ingredients and combine until a crumb has formed.
4. Press mixture into a lined slice tray and bake at 180 degrees for 10 minutes.
5. Remove slice from the oven then press 1/2 cup of chocolate chips into the base. Next sprinkle the base with the nuts and coconut, then finally the remaining 1/4 cup chocolate chips.
6. Pour the reduced caramel sauce over the entire slice evenly and return the the oven for a further 20 minutes. The coconut should be beautifully browned at this point.
7. Let the slice cook on the counter top, then place in the fridge for an hour before slicing.
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Here’s one for the grown-ups! For all those who need a little pick-me-up during the day, this one is for you!
I adore anything that incorporates my two favorite things; chocolate and coffee. This bar take it even further and adds in some peanuts for a nutty flavor too!
I don't know about you, but lolly cake was always the slice I gravitated towards as a kid and teen, but when I became more health conscious and realised that malt biscuits, condensed milk and Eskimo lollies were less than nourishing, I tried to make better choices. But the other day I decided nobody should have to miss out and decided to healthify it.
Like the majority of my recipes, they are many easy substitutions such as a different nut butter, nut or dried fruit. It's adaptable to your own tastes and I've tried it with chopped dates, dried blueberries and walnuts and it was fabulous!