We love making chocolate slice but not as much as coming up with different variations. After playing around one day, I came up with this recipe. Actually, I had started something else and knew it wasn’t going to work, so added different ingredients and this is the end result.  I then iced it with our basic icing recipe.

It’s really delish so we hope you enjoy x

Trace x

 

 

February 20, 2018
  • 3m
  • 15m
  • 18m
  • 1

Ingredients

  • 60 g rapadura sugar
  • 1 tbsp. rice malt syrup
  • 40 g coconut oil
  • 50 g butter
  • 100 g almond meal
  • 150 g self-raising flour
  • 1 egg
  • 10 g cacao powder
  • desiccated coconut

Instructions

Thermal Cooking Method

  1. Pre-heat the oven to 150ºC and line a slice tin with some baking paper.
  2. Place rapadura sugar, rice malt syrup, coconut oil and butter into the mixing jug and melt 1-2 minutes/60ºC/speed 2. It needs to be melted and runny.
  3. Add everything else and mix 10 seconds/speed 4 until well combined.
  4. Pour into the slice tin and flatten out roughly (if you use damp hands it won't stick).
  5. Bake in oven for approximately 10-15 minutes. Don't over cook as you still want it a little soft on the inside. Allow to cool in the tin before icing.
  6. Ice with our basic icing recipe and sprinkle with desiccated coconut if you like.

Traditional Cooking Method

  1. Pre-heat the oven to 150ºC and line a slice tin with some baking paper.
  2. Place rapadura sugar, rice malt syrup, coconut oil and butter into into a saucepan over medium heat. Melt this until it's runny but not boiling hot.
  3. Remove from heat and add everything else and mix 10 seconds/speed 4 until well combined.
  4. Bake in oven for approximately 10-15 minutes. Don't over cook as you still want it a little soft on the inside. Allow to cool in the tin before icing.
  5. Pour into the slice tin and flatten out roughly (if you use damp hands it won't stick).
  6. Ice with our basic icing recipe and sprinkle with desiccated coconut if you like.

Nutrition

  • 16