These gluten free Cocoa Bomb slices are delicious enough for everyone to enjoy!
Ingredients
- 100g butter, softened
- 1/3 cup caster sugar
- 1 teaspoon vanilla essence
- 3/4 cup gluten-free plain flour
- 1/4 cup gluten-free self-raising flour
- 200g dark chocolate, chopped
- 100ml pure cream
Crackle topping
- 3 cups Cocoa Bombs cereal (see note)
- 3/4 cup gluten-free icing sugar mixture
- 1 tablespoon desiccated coconut
- 1 tablespoon NESTLÉ BAKERS' CHOICE Cocoa
- 2 tablespoon finely chopped dried apricots
- 125g copha, melted
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides.
- Step 2Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add flours. Stir until mixture resembles breadcrumbs. Spoon into pan. Using the back of a spoon, press mixture into pan. Bake for 20 minutes or until light brown and firm to touch. Cool in pan.
- Step 3Place chocolate and cream in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until smooth and combined. Spread over base. Set aside for 10 minutes or until set.
- Step 4Make topping Place Cocoa Bombs, sugar, coconut, cocoa and apricots in a bowl. Add copha. Stir to combine. Spread over slice. Cover with plastic wrap. Refrigerate for 1 hour or until set. Cut into 24 pieces. Serve.
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
859 kj
Energy
13.1g
Fat Total
9.9g
Saturated Fat
0.6g
Fibre
1.1g
Protein
17mg
Cholesterol
44mg
Sodium
21g
Carbs (total)
All nutrition values are per serve
Notes
You can find Cocoa Bombs gluten-free cereal in the health food section of larger supermarkets.
You can make this slice ahead and keep in an airtight container for up to 1 week.
- Author: Nadia French
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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