Are you a choccie fan? Ok, silly question. Are you trying to support your gut health? Yeah? Now we're talking.
This recipe will keep you fuller for longer, satisfy your sweet tooth (but can be adapted to have minimal sweetener) and provides gut health goodies- prebiotics for feeding your good gut bugs plus gelatine for healing your gut. Gelatine also promotes healthy hair, skin and nails. Yep, kinda ticks all my Mumma healthy snack boxes.
If you're following my Thriving Bubba food intro guidelines, this one will be appropriate for bubs (best using carob as a cacao replacement and without the use of essential oils), around 15 months of age. Learn more about foods for baby here.
If you tried my Immune Boosting Lemon Slice and loved the base, it's time for a chocolate twist.
What You’ll Need:
1 1/4 cup almond meal
1/4 cup tigernut flour. This one provides gut healthy prebitics, but also helps to harden the base so the topping doesn't leak into the base.
2 tablespoons butter or ghee, melted
1 tablespoon coconut oil, melted
2 tablespoons maple syrup
Pinch salt (I use this seaweed salt, for hormone health)
1 x 400ml can coconut cream
1.5 tablespoon cacao powder. If this is for your bubs, toddler or little ones, try using carob powder as a stimulant-free alternative.
1/3 cup water
1/2 tsp vanilla extract
1 tablespoon maple syrup, or raw honey (optional)
3 drops Wild orange essential oil (optional)
What You’ll Need To Do:
Preheat the oven to 180 degrees C.
Line a 15 x 15 cm dish or baking tray with two layers of bleach free baking paper, which overlap over the side of the dish. If you don't have a dish this size, a smaller one will just mean a thicker base and topping... yum!
Mix together the nut meal, tigernut flour, ghee, coconut oil and maple syrup and salt in a medium sized bowl, until a dough forms.
Press the mixture evenly onto the bottom of the lined dish. Aim for around 1/4 - 1/2 cm thickness.
Add to the oven to bake for around 15 minutes. Give it a bit longer if it is not browned around the edges.
Once the crust is ready, remove from oven and allow to cool and then place in the freezer for 30 minutes. This helps to harden the base, to avoid the topping to seep into and through the base- something that happened a few times while creating this one.
Add your water to a cup and sprinkle over the gelatine. Let it sit and allow to bloom, until it has soaked up all the water.
Add your coconut cream to a small saucepan over low heat, until the hard cream clumps are dissolved. Add in your cacao powder and whisk through.
Remove your gelatine from the cup and crumble over the heated coconut cream and cacao liquid. Increase to medium heat and whisk and all the gelatine is dissolved.
Turn off the heat and mix through the maple syrup/ honey and wild orange essential oil.
Once your base has been frozen for 30 minutes, remove and pour the topping onto the base. Add back into the freezer for another 45-60 minutes and then into your fridge, until you are ready to serve.
Cut into small squares and if you're looking to impress, sprinkle with shredded or desiccated coconut.