Low sugar, No Bake Chocolate Slice!
A great alternative for any people that are gluten-free, dairy-free, but also for healthy treats...
Chocolate Slice Base - 2 cups almond meal/ almond flour 1 cup desiccated coconut unsweetened 1/2 cup walnuts chopped 1/3 cup cacao powder unsweetened or unsweetened cocoa powder 125 gms /4 oz butter melted 2 tablespoons coconut oil 1 tablespoon rice malt syrup pinch of salt
Chocolate Topping - 50 gms /1.75 oz dark chocolate 80 % couverture or more 1 tspn butter or coconut oil
(* For the Dairy Free Option use, diary free butter or an alternative to butter and vegan dark chocolate)
Method: -Melt the butter and coconut oil in a large microwaveable bowl in the microwave in bursts, or on the stove top. -Add all other ingredients and mix till combined. -Spoon into a small slice baking tray- approximately 19 cm x 29cm/ 12" x 8", lined with baking paper. -Refrigerate till cool, then ice with the chocolate topping recipe below if you wish to. -Cut into bite sized squares.
-Melt the dark chocolate with the butter or coconut oil in the microwave in short 5-10 second bursts, till smooth and melted. Mix well. -Spread out evenly on top of the cold slice.
Sugar Free Chocolate Crackles!
Looking for healthy chocolate alternatives? These are yummy, refined sugar-free snacks or desserts, perfect for sweet cravings!!
Ingredients: ¾ Cup of coconut oil ¼ Cup of honey or maple syrup ½ Cup shredded coconut 2 tbsp of cacao 2 ½ Cup rice puffs
Method in the below video ....
Healthy, Easy Chocolate Soufflé
Refined sugar free, based on sweet potato & higher in protein
INGREDIENTS: - Coconut oil or butter, for greasing - 4 eggs, separated - 1 tablespoon vanilla essence - 1/2 cup cooled melted ghee, butter or coconut oil (or a combination) - 1/3 cup rice malt, plus 1 tablespoon extra - 1/3 heaped cup cacao powder - 1 cup cooked and mashed sweet potato (baked is best) - 1½ tablespoons tapioca flour or arrowroot flour - 1/3 teaspoon bicarbonate of soda coconut ice-cream, strawberries and mint, to serve (optional)
METHOD: 1. Preheat the oven to 175°C. Grease a tray of 12 muffin cases with a little coconut oil or butter. Alternatively you can use individual ramekins. 2. Using an electric mixer, whisk the yolks for 1 minute, until creamy. 3. Add the vanilla essence, melted ghee/oil and your preferred sweetener, and whisk until well incorporated. 4. Add the cacao powder and mashed sweet potato. Whisk for 20 seconds, until well incorporated, then sift through the bi-carbonate of soda and tapioca or arrowroot flour. Whisk again for 20 seconds, until the mixture thickens and starts to form a ripple trace. 5. Place the egg whites and a pinch of salt in a separate, spotlessly clean bowl. Whisk for 1½ minutes, until soft peaks form. Add half the egg whites to the chocolate mix and gently fold in with a spatula. Add the rest and gently fold until everything is well combined. 6. Add 2–3 tablespoons of mix per muffin case, not quite to the top, because the cakes will rise. 7. Place the tray on the middle shelf of the oven and bake for 25 minutes. 8. Once baked, turn the oven off and open the door. Place the tray on the oven door, and allow to cool for 5 minutes.