Sugar-free, dairy-free, grain-free AND nut-free!
But absolutely delicious.
This slice is packed full of gut-loving gelatine and omega-3’s.
With it’s rich chocolate base, creamy coconut and vanilla center and berry top, it’s like a lamington in disguise.
200 gram bag of Essentially Low Carb dark chocolate chips
1 cup of Stoney Creek flax meal
125 grams of coconut oil
¾ cup of desiccated coconut
¼ cup of cacao powder
2 teaspoons of vanilla extract
4 tablespoons of sugar-free maple syrup
4 tablespoons water
1 x 400 gram can of coconut cream
2 teaspoons of vanilla bean paste
1 tablespoon of sugar-free maple syrup
1 tablespoon of grass-fed gelatine
2 tablespoons of cold water
1 sachet of Simply Delish strawberry jelly
Grease and line a 20cm square cake tin or silicone mould.
Tip the chocolate chips into your food processor and blitz until they are small pieces.
Add all other base ingredients, excepting the coconut oil.
Melt the coconut oil and pour into food processor.
Blitz until all ingredients are well combined.
Spoon the base into your prepared pan and press down well with the back of a spoon until you have a firm and smooth base.
Place in the freezer to set while you make the next layer.
Place the cold water in a small dish and sprinkle the gelatine over, leave to bloom.
Put all of the other ingredients into a small saucepan and heat over med-high, stirring continuously until just simmering.
Scrape the bloomed gelatine into the got coconut mixture and whisk to dissolve.
Stir for 1 minute until gelatine has completely dissolved.
Let cool for about five minutes and then pour over base.
Place in freezer for half an hour until set.
Make strawberry jelly according to packet instructions.
Let cool for about five minutes and then carefully pour over vanilla layer.
Freeze for half an hour, or place in the fridge until set.
Cut into finger-sized bars.
This slice can be stored in the fridge for up to one week.
For more recipes from Naomi visit https://naomishermanfoodcreative.com/