Does anyone else have a really hard time taking photos of chocolate things? I desperately want to convey their deliciousness, but my camera (or rather my photography skills) fail me so. I could try with my words, but I feel I'll end up in the same situation as with my camera.
Regardless, I hope something convinces you to try this recipe, because it is genuinely divine and I have been eating it for years. It originates from a beaten up old piece of paper, something my Aunt wrote down years ago. We have used it time and time again, and I, as the little piglet that I was, used to demolish it within days (hours) of its creation. Even writing this just got me hanging out for a lunch (I had one after breakfast, because I figured my body needed the energy.. apparently granola isn't enough)
The original recipe calls for Weetbix and a whole lotta sugar. I was fairly devastated (not an exaggeration) when I went gluten free and realised I could no longer make this delicious morsel of deliciousness. However, good old Weetbix recently released a gluten free variety, and this slice was my very first thought.
This is for the treat yo'self's rather than the clean eaters - there is butter and there is sugar. All I can say is - eat it with a salad and you will live on.
1 cup shredded coconut
4 gluten free Weetbix, crushed
1/2 cup tapioca flour
2 tablespoons cocoa or cacao
3 tablespoons sunflower seeds or your favourite nut (chop them if they are big)
70g butter (you can use margarine if you wish)
3 tablespoons Rapadura sugar (or regular brown sugar if you aren't a wanker like me)
2 tablespoons maple syrup
2 tablespoons milk of choice (I used cows)
2 tablespoons coconut oil
1 tablespoon cocoa or cacao
2 teaspoons maple syrup
1. Preheat your oven to 170 degrees Celsius.
2. In a large bowl, mix all your dry ingredients together.
3. Melt the butter and mix that into the dry ingredients, being sure to coat everything evenly. Add the milk and do the same. The mix should be slightly wet, but not like a cake batter. Go with me here.
4. Press the mix into a smallish oven tray, as thick as you would want a slice to be. It holds its own form very well so you don't need to fill the whole tray if you can't/don't want to.
5. Chuck it into the oven for 10-15 minutes, and allow it to cool.
6. In the meantime, melt your coconut oil, and add the cocoa and maple syrup, stirring until combined. When the slice is fully cooled, pour this 'icing' over the top. It will sink through the cracks, but it is compulsory nonetheless. What is a slice without icing?
Note: As I conclude writing this post, I am wiping a bit of chocolate icing off my leg, as I sit cross legged on my laptop. What can I say, I need the energy...