SERVES 12 – 14
NEED:
BASE
- 30g cacao nibs roasted (see tip)
- 50g coconut sugar
- 100g coconut flakes
- 1 tsp vanilla bean paste
- Pinch pink salt flakes
- 100g coconut oil
- 2 cup puffed rice (hard to weigh, so go with a cup measure)
TOPPING
- 100g coconut oil
- 1 lemon, juice (around 50g)
- 25g cacao or cocoa powder
- 25g coconut sugar
- 1 tsp vanilla bean paste
- Pinch pink salt flakes
- A few coconut flakes
DO:
- Place cacao nibs, sugar, and coconut flakes into Thermomix bowl and mill 15 sec/speed 10.
- Add vanilla, salt and coconut oil and warm min/50°C/speed 4.
- Add rice puffs and mix 12 sec/Interval.
- Press into square tin with removable base and place in the freezer.
- To make topping place all ingredients except coconut flakes into Thermomix bowl and melt 6-7 min/60°C/speed 2, stopping and scraping down sides of bowl and lid as necessary. Blend 10 sec/speed 4.
- Work quickly to spread on top of slice as it will set as it hits the cold base. Tap the tin on the bench to level the topping. Garnish with coconut flakes if using. Place in the fridge or freezer to set. Remove from tin completely to cut into squares, wiping knife between each cut.
- These will store in the freezer really well, otherwise keep them in the fridge for up to 3 weeks.
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