Chocolate Peppermint Slice, gluten-free and low sugar

Chocolate Peppermint Slice is delicious, but usually packed with loads of sugar.  I had a little play in the kitchen and out came this yummy alternative, that everyone enjoyed.  The photo shows the peppermint filling to be a stark white, but it’s more of an off-white.Featured image

Base:
1/4 cup cocoa/raw cacao
1/2 cup dessicated coconut
2 Tbsp rapadura (next time I might use xylitol)
1/8 tsp Radiance Stevia Sweet (equivalent sweetness of 1/2 cup sugar)
1/3 cup tapioca starch
2 Tbsp white rice flour
2 Tbsp brown rice flour
1 Tbsp ground golden linseed
1 Tbsp psyllium husks
1/2 tsp baking powder
1 egg
1 tsp pure vanilla extract
100g butter, melted (next time I might use coconut oil)

Whizz together the dry ingredients, then add the rest of the ingredients and whizz up until combined.
Press into a lined 18cm x 28cm pan and bake at 170 fan bake for 15-18 minutes. Set aside to cool.

Peppermint filling:
3/4 cup cashews (soaked overnight, and then drained and rinsed)
56g (4 Tbsp) virgin coconut oil, melted
2 tsp pure peppermint extract
1/8 tsp Radiance Stevia Sweet (equivalent sweetness of 1/2 cup sugar)
1/4 cup (48g) xylitol (preferably powdered, but I used granules as it’s all I had)

Whizz until smooth and spread over the cooled base. Refrigerate.

Chocolate topping:
35g virgin coconut oil
100g dark chocolate (I used Vetro’s Dark Ghana 70% cocoa solids because it has the least sugar p/100g that I know of)
1/16 tsp Radiance Stevia Sweet (equivalent sweetness of 1/4 cup sugar)
1 Tbsp milk (I used lactose-free, but you could use coconut milk/almond milk/whatever you like)

Warm in saucepan until chocolate begins to melt and stir until smooth. Set aside to cool a little, then spread over the peppermint layer of the slice.

Refrigerate or freeze at least 2 hours before serving.
Cut into 20 pieces, and there’s less than a teaspoon of sugar (only 3.2g) in each piece.
I keep it in the freezer.

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