It took me sending two slices to the bin to get the slice I want to make again and again – trouble is now I keep wanting to eat it. I think its the 3 layers of yumminess that does the trick. One layer is moist almond buscuit. The next layer is caramelly almond fudge and the top layer is chocolate.
This slice contains coconut oil so it must be kept in the fridge unless you live in the arctic.
To Make The First Layer
Combine the following in a bowl:
2 Cups of Almond Flour (sometimes called meal or maize)
2 Tablespoons of Physillium Husk
1/2 Cup of Xylitol (if your not diabetic change this for sugar)
1/4 Cup of Cocoa
Mix all these dry ingredients together
Into a microwave safe container put:
4oz of Butter (125 grams) and zap until it’s melted.
Add 1 Egg
1 teaspoon of Almond or Vanilla Essence.
Stir and then combine the wet ingredients with the dry ingredients.
Line a tin with baking paper and press the mixture into the tin. I find its best to do this with a wet hand.
Bake in the oven at 350F or 180C for 20 minutes and stand to cool.
To Make the Second Layer
Into your microwave safe container place:
Place 1/2 Coconut Oil
1/2 Cup of Almond Paste/Butter
2 Tablespoons of Xylitol
Heat until the oil is melted and stir well to combine the almond butter and coconut. Pour onto your slice and pop in the fridge to set.
To Make the Third Layer
Back into your microwave container place
1/2 Cup of Coconut Oil
!/4 Cup of Cacao Powder
1 Tablespoon of Xylitol
Heat until the oil is melted. Stir to combine the oil and chocolate. Pour your top layer on. Sprinkle with Chopped Almonds and set in the fridge
