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This seems to be the Chocolate blog week! And I think there is still another chocolate recipe to come 🙂

This time I am cheating, or should I say sharing the love, as I just can’t take the credit for the awesome base of this slice.  But like many successes sometimes they have to come from a failure.

I came across Heather from Cook it up Paleo when I was looking for a chocolate bliss ball.  While these Ultimate Chocolate Macaroons were not quite what I was looking for, her recipe looked so tasty they distracted me and I had to cook them up.

Well, I think that I had only been out of hospital for less than a week.  You know old lady gets a new hip, but cooking obsession takes hold and so hobbles on crutches to the kitchen.  And this is where the failure comes in.  I made the mixture using what I had in the cupboard.  Cooked about a 1/3 and froze the rest for later.  I couldn’t wait to try them, so did the usual photo and tucked in.

Oh no.  At this point I realised that I hadn’t read the all the instructions and in my enthusiasm (read should still be resting quietly in bed), I missed out the egg.  Sorry Heather I didn’t tell you this!  But don’t get me wrong these were still tasty eggless, but I’d recommend adding a bit more coconut oil!

Anyway, so it did wake me up during the night thinking about that other 2/3 batch in the freezer.  That’s when I thought, well why not just mix them up again and add the egg? And as you do at 3am, mind whirring away, I thought why roll these into balls, just be lazy and bake it as a slice.  Then top it with some Chocolate Ganache to get a double chocolate hit.

So that’s just what I did and here it is.

But I also saved a little of the mix and pressed that into a mini tart base – well that’s the next post.  Sorry this has been a novel before the recipe but that’s how it works out some days, doesn’t it?

P1030007

Chocolate Coconut Rough

  • Servings: 10 or more
  • Difficulty: easyish
  • Print

Chocolate Coconut Rough Base
1 cup raw almonds
1 cup coconut, desiccated
2 tbsps coconut oil, softened
salt – pinch

1 cup coconut flakes or threads
1 tbsp coconut flour
3 ½ tbsp cocoa powder
¼ cup maple syrup
1 egg (free range)

Chocolate Coconut Ganache
100mls cream (heavy/whipping/double)
100g Chocolate 70% or more
¼ cup (more or less to taste) desiccated coconut.

Base

  • Preheat oven to 190 c 375 f. Line an 23cm/9in  x 15cm/6in baking tray with cooking or parchment paper.
  • In a food processor, combine the almonds, desiccated coconut, coconut oil, and salt. Process for about 10 minutes, or until smooth and buttery.
  • Scrape the nut butter into a mixing bowl.
  • Add the remaining ingredients to the mixing bowl with the nut butter and mix very well.
  • Press into the baking tray
  • Bake for 20 minutes.
  • Cool

Ganache

  • Pour the cream into a small pan and on a low heat, gently heat until bubbles appear around the side of the pan.
  • Remove from heat and add chocolate
  • Whisk until all the chocolate has melted
  • Add coconut
  • Place pan in the fridge and leave until mix has thickened.
  • Spread onto the base and decorate the top with a sprinkle of coconut
  • Cut into pieces, remove and hide a few for later, and share the rest 🙂

One last word, be sure to check Heather’s blog Cook it up Paleo, she is one supremo teen Paleo baker.