Name: Mocha Chocolate & Walnut Slice Recipe
Total time: 2 h
Yield: 9
Ingredients: 150g Walnut Flour; 150g Brown Rice Flour; 100g Golden Caster Sugar; 30g Cacao Butter (Melted); 150ml Cold Water; 1 Tsp Chia Seeds (Ground); 500ml Soya Cream; 100g Walnut Flour; 30g Golden Caster Sugar; 30g Cacao Butter (Melted); 2 Tsp Coffee Granules; 1 Tbsp Boiling Water; 100g Dark Vegan Chocolate (Melted); 1 Tbsp Cacao Beans (Crushed with Hulls Removed)

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.

Equipment

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

Ingredients

For the biscuit base

For the mocha cream

500ml Soya Cream
100g Walnut Flour
30g Golden Caster Sugar
30g Cacao Butter (Melted)
2 Tsp Coffee Granules
1 Tbsp Boiling Water

For the chocolate topping

100g Dark Vegan Chocolate (Melted)
1 Tbsp Cacao Beans (Crushed with Hulls Removed)

Method

TO MAKE THE BISCUIT BASE:
To start, ground the chia seeds by whizzing them in a blender a few times.
Add the flours, sugar and chia seeds to a large mixing bowl.
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.
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.
Knead the dough on a lightly floured surface until it comes together in a ball.
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)
Place the biscuit base in the oven on 180C for 20 mins making sure the edges do not catch.
Allow to cool completely, on a wire rack this will take a good 40-60 mins.
TO MAKE THE MOCHA CREAM LAYER:
Dissolve the coffee granules in the boiling water and leave to cool.
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.
Pour the mocha mixture over the biscuit base and pop into the freezer for at least 30 mins to harden.
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.
TO SERVE:
After the steps above the slices are almost ready to serve after another 10-15 mins or can be left over night.
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.

Click to enlarge

Glutarama

Rebecca from Bedford, UK, is the author and creator of Glutarama. As a mum of two children with diverse additional needs, and as the name indicates, Glutarama is so much more than free from. As Rebecca states; ‘Life’s a drama, gluten free doesn’t have to be!’ Rebecca enjoys adapting 'normal' recipes to suit dietary needs such as Diabetes and Coeliac Disease and also writes about Autism and Mental Health which affect her family. As well as baking to her hearts content, Rebecca's next venture is to create a series of gluten-free recipe books.