
This beauties are able to hit the sweet spot, so I am really happy to share this recipe with all of you out there that like me need a little sweet something after a meal. They are refined sugar free, but the salted caramel filling is made with dates and one little square still does contain 7.7gr of sugar (1.5 teaspoons of your 6 per day allowed!!). But the beautiful thing about making them yourself is that you can suit them to your tastes: I make the ganache topping with 85% dark chocolate, so that the bitterness of the chocolate can cut through the sweetness of the dates. This recipe is gluten free, refined sugar free and dairy free.
COOKING & PREPARATION TIME: 35mins
INGREDIENTS for 20 squares:
for the shortbread base:
80gr coconut oil
90gr buckwheat flour gluten free
90gr dove’s plain flour
30gr xylitol
for the filling:
100gr coconut oil
200gr dates pitted
130gr rice milk
1 teaspoon sea salt
for the ganache:
70gr margarine
70gr dark chocolate 80%
- preheat oven at 350F/175C
- make the shortbread by mixing the flours and xylitol and then adding the melted coconut oil
- spread the shortbread base into a square tin of 21cmx19cm that you have oiled very well
- with a tablespoon distribute the cookie dough and gently press down to get an even consistency
- bake in oven for 12min, then remove from oven and set aside to cool
- in the meantime prepare the filling by putting all the filling ingredients in a small pot and bring the rice milk to boil, then blend with a mini piper and set aside for 10 mins to cool
- place the filling on top of the cookie dough
- place in fridge to cool for 10 mins
- in the meantime prepare the ganache by melting in a small pot the margarine with the dark chocolate on very low heat
- make sure you stir all the time and when the chocolate is half melted remove from heat and stir well until all chocolate is dissolved
- pour the chocolate ganache on top of filling ajnd place in fridge to firm
- the cut in 20 equal pieces and serve
NUTRITIONAL VALUE PER PORTION | |
energy kcal | 165.8 |
fat | 12.6 |
of which saturated | 9.1 |
carbohydrates | 15.7 |
of which sugars | 7.7 |
fibre | 1.2 |
protein | 1.4 |
salt | 0.3 |
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