Taken from I Quit Sugar For Life (£14.99; Macmillan)
- 2 1/4 cups (225g) almond meal
- 1/3 cup (30g) raw cacao powder
- 1/4 cup (30g) arrowroot
- 2 teaspoons baking powder
- 3 eggs
- 1/3 cup (75ml) rice malt syrup
- 1/4 cup (60ml) water
- Mint filling
- 3 cups (300g) shredded coconut
- 2 tablespoons boiling water
- 1 tablespoon peppermint extract
- 1/2 cup (115g) coconut oil, melted
- Ganache topping
- 1/2 (125ml) cup cream
- 100g dark (85% cocoa) chocolate, roughly chopped
To make the base, preheat the oven to 180°C (gas 4) and line a 20cm square baking tin with baking paper. Combine the almond meal, cacao, arrowroot and baking powder in a bowl. Whisk together the eggs, syrup and water, then pour into the dry ingredients and mix well. Pour the batter into the prepared tin and bake for 20 minutes or until cooked. Set aside to cool completely on a wire rack.
To make the mint filling, pulse the shredded coconut with the boiling water and peppermint extract in a food processor until the mixture resembles breadcrumbs. Add the coconut and continue to pulse until combined. Press the mixture onto the cooled base and refrigerate for about 30 minutes, or freeze for about 10 minutes, to set.
To make the ganache topping, bring the cream to a simmer in a small saucepan. Remove from the heat and add the chopped chocolate, whisking well until all the chocolate is melted. Set aside to cool and thicken slightly. When the ganache has cooled, you may need to whisk it again briefly before pouring it over the mint filling. Return to the fridge until set. Cut into squares before serving.