Mocha Chocolate & Walnut Slice Recipe

Mocha Chocolate & Walnut Slice Recipe
SERVES
9

TIME TO PREPARE

STORAGE
Keep in fridge or freezer.
Gluten Free Vegan Dairy Free
Recipe by

These delicious vegan slices are made up of a rich and decedent mocha cream, on top of a walnut flour biscuit base then topped with superfood favourites; dark chocolate and cacao nibs. Great gluten-free sweet snack to enjoy with a cup of tea or as a dessert.

Print

Ingredients

Equipment
  • Large Mixing Bowl
  • 8" Square Tin
  • Cup
  • Blender or Food Processor
  • Wire Cooling Rack
  • Freezer
  • Bain Marie
  • Knife or Spatula

Method
  1. TO MAKE THE BISCUIT BASE:
  2. To start, ground the chia seeds by whizzing them in a blender a few times.
  3. Add the flours, sugar and chia seeds to a large mixing bowl.
  4. Next add the melted cacao butter and half the water whilst mixing on a slow speed, add the remaining water to suit until the mixture starts to come together.
  5. The squeeze test will indicate if the dough is the right consistency to knead, just squeeze a teaspoon of the mixture in your fist if it holds its shape it's good to go.
  6. Knead the dough on a lightly floured surface until it comes together in a ball.
  7. There's no need to rest this dough in a fridge you can press it into your 8" square tin straight away (pressing will be far more effective than trying to roll it out)
  8. Place the biscuit base in the oven on 180C for 20 mins making sure the edges do not catch.
  9. Allow to cool completely, on a wire rack this will take a good 40-60 mins.
  10. TO MAKE THE MOCHA CREAM LAYER:
  11. Dissolve the coffee granules in the boiling water and leave to cool. 
  12. In a mixer add the cream, coffee, sugar, melted cacao butter and walnut flour and whisk on a high setting until thick. Let the mocha mixture stand for 10 mins to thicken a little more.
  13. Pour the mocha mixture over the biscuit base and pop into the freezer for at least 30 mins to harden.
  14. After gently melting the dark chocolate, pour over the hardened mocha layer and work quickly to spread it before it too hardens. Sprinkle with the crushed cacao nibs and return to the freezer.
  15. TO SERVE:
  16. After the steps above the slices are almost ready to serve after another 10-15 mins or can be left over night.
  17. To serve after a lengthened period in the freezer simply remove from the freezer and stand at room temperature for 20 mins. The dessert can then be easily cut into 9 equal squares.
Mocha Chocolate & Walnut Slice Recipe
6 November 2017 - 3:34pm