This slices are inspired by the rocky road sweets: something sweet, something chewey inside and a crunchy biscuit base. This is the basic one and I will experiment with various ingredients in the future to get the right consistency. They are refined sugar free, but the 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 80% 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:
50gr coconut oil
200gr dates pitted
60gr rice milk
1 teaspoon sea salt
50gr 80% dark chocolate
- 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 12 min, then remove from oven and set aside to cool
- in the meantime prepare the filling by putting the coconut oil, dates, rice milk and cocolate in a small pot and bring the rice milk to boil, then blend with a mini piper and set aside to cool
- once cooled down, add the puffed rice and stir well
- place the filling on top of the cookie dough
- place in fridge to cool for 10-20 mins, then cut in 20 equal pieces and serve
NUTRITIONAL VALUE PER PORTION | |
energy kcal | 161.6 |
fat | 10.3 |
of which saturated | 6.9 |
carbohydrates | 18.6 |
of which sugars | 7.5 |
fibre | 1.3 |
protein | 1.6 |
salt | 0.3 |
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