This slice is, quite simply, chocolate perfection! One bite and you are transported to a place reserved for those moments when you need all the stresses of the day to melt away and the healing soothing power of chocolate to take over.
Screaming children, bad hair days and difficult bosses suddenly, for that moment, don’t seem quite so overpowering.
You have to taste it and then I promise you’ll get it. It is so so scrummy and delicious with just the right amount of moisture to crunch ratio that a truly great cookie should have.
Then to finish it is coated with a silky smooth chocolatey topping that just melts in your mouth.
I used my favourite RealFoodSource Coconut sugar chocolate drops for this recipe – I absolutely love the taste of them but they are so convenient and make this recipe super easy to whip up in an instant. I always have a stock of them in the cupboard. :)
Once set you can store the slice either in the fridge, on the counter or in the cupboard (or even better hidden somewhere!) However, if you do store them in the fridge, I know that weather has been up and down a lot lately, remove about 1 hr before eating for the best flavour.
So, whatever you do this week, make sure you add making a batch of these to your list – I promise you won’t be sorry. :)
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Super Chocolatey Cookie Slice Prep Time: 15 mins Bake Time: 15 mins Set Time: 2hrs
Makes 18-24 Squares |
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Base: ½ Cup Chocolate Drops - I used these ½ Cup Coconut Oil 1 Cup Powdered Coconut Sugar 1½ tsps. Powdered Vanilla 2 tbsps. Cocoa Powder 1 Cup Almond Flour 2 tbsps. Non-Dairy Yoghurt 1½ tsps. Baking Powder Topping: ½ Cup Chocolate Drops - I used these 2 tbsps. Cashew Nut Butter 2 tbsps. Maple Syrup |
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Instructions: 1) Preheat the oven to 170˚C. 2) Melt the chocolate drops and coconut oil in a heatproof bowl over simmering water on the hob (or use a double boiler.) 3) Stir in the coconut sugar, powdered vanilla, cocoa powder and almond flour. 4) Finally stir in the non-dairy yoghurt and baking powder – make sure the mix is thoroughly combined. 5) Press the mix into an 11” x 7” inch baking tray and place in the oven for 15 mins. Remove and set aside to cool. 6) Melt the chocolate drops and coconut oil in a heatproof bowl over simmering water on the hob (or use a double boiler.) Add the cashew nut butter and maple syrup and stir until smooth. 7) Spread over the cooled slice and place in the fridge for 2 hrs to set. Slice and enjoy! :) |
