Chocolate Peppermint Slice (Gluten Free)
Created by Tisme on January 6, 2016
- Servings: 12
- Prep Time: 30m
- Cook Time: 2h
- Recipe #22391
Ingredients
- FOR BISCUIT BASE
- 2/3 cup all-purpose flour (gluten-free plain, 100g)
- 1/2 teaspoon baking powder
- 1/4 cup cocoa powder (40g)
- 2/3 cup ground almond meal (100g)
- 1/2 cup dessicated coconut (45g)
- 3/4 cup caster sugar (165g CSR Raw)
- 1/2 cup unsalted butter, (melted, 125g)
- 1 extra-large egg (lightly beaten)
- FOR FILLING INGREDIENTS
- 3 cups icing sugar (450g soft icing sugar, sifted)
- 3 to 4 tablespoons water (boiling water)
- 1/2 teaspoon peppermint essence
- FOR TOPPING INGREDIENTS
- 150 grams dark chocolate (chopped)
- 2 teaspoons oil (vegetable oil)
How to Make
-
Step 1: Preheat oven to 180ºC conventional (160ºC fan forced). Grease and line the base of a 28cm x 18cm slice pan, or similar sized tray.
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FOR THE BASE
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Step 2: Sift the flour, baking powder and cocoa into a bowl and add almond meal, coconut, raw caster sugar, butter and egg. Mix until combined. Press into prepared pan and bake for 20 mins.
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FOR THE FILLING
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Step 3: Combine the icing sugar, boiling water and peppermint essence. Stir until well combined and pour immediately over base. Refrigerate for 1 hr or until set.
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FOR THE TOPPING
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Step 4: Combine the chocolate and oil together in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Pour over peppermint layer and refrigerate for a further 30 mins.
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Step 5: Cut into even slices for serving.
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Step 6: NOTE: This slice need not be refrigerated on colder days, just make sure it’s kept out of heat or sunlight to ensure peppermint filling and chocolate topping doesn’t melt.
Nutritional Facts
- Serving Size: 1 (119.2 g)
- Calories 422.7
- Total Fat - 10 g
- Saturated Fat - 4.4 g
- Cholesterol - 33.4 mg
- Sodium - 4766.2 mg
- Total Carbohydrate - 81 g
- Dietary Fiber - 1.9 g
- Sugars - 72.2 g
- Protein - 4.7 g
- Calcium - 54.4 mg
- Iron - 1.4 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg