Sooooo this slice just happened!! My sister has a medically diagnosed dairy allergy, she also pursues a healthy lifestyle and generally avoids gluten and refined sugars too. Lucky for her, so do we! She just arrived home this evening on a plane from Melbourne and Mum was on dinner, and me…dessert! Hello ganache slice…I must stress that due to the icing, it is still a treat!!! I wasn’t even going to blog it as our blogs are children specific however due to the response I got from posting a pic on my personal Instagram (@lon_lon_lon) I decided it was easier than sending out recipes to all of the individual requests. So kids, go easy and Mums, relish in the not so naughty decadence!!!
You will need: 10 T Coconut oil, 1/2 C sweetener of choice (coconut sugar or brown rice malt syrup or honey), 2 C Almond Meal, 1/2 C good quality cocoa, 3 eggs, 1 t vanilla essence.
Process: Mix above ingredients together and pour in to greased and lined brownie tin. Bake 170 degrees for 20 or so mins until cooked (firm but fudgey). Allow to cool.
Spread slice with thin layer of almond butter. Next time I make it I am going to spread a layer of raspberry chia jam (pictured below) too. I think it would be even more beautiful! (To make raspberry chia jam put 1 C frozen or fresh raspberries in blender with 2 T chia seeds and 1 T rice malt syrup and blend until smooth then heat in saucepan til it boils. Take off heat and allow to cool and thicken before spreading)
Place the spread slice in refrigerator for 1 hour. Take out of fridge and pour over ganache topping
(see recipe below) and even out with the back of a spoon. Refrigerate again for another 1 hour or until ganache has set. Cut and serve in small pieces!!!!
Easy dairy-free ganache Icing
You will need: A 100g block of lindt 90% dark chocolate, 1 C good quality coconut cream (I used Macro organic).
There is nothing like chocolate to take away the coconutty taste of the coconut cream..this one tastes surprisingly like a creamy french ganache.
Break block of choc in to small pieces. Place coconut cream in a saucepan and heat until it starts to simmer. Take the saucepan off the heat and add chocolate and whisk. You will notice that the ganache will start to thicken as you whisk it. Once it has thickened up a little, pour over cake and spread and place in refrigerator for 1-2 hours until set.
You can do a gluten, dairy and refined sugar free Christmas!
xx. Aunty Lonnie.