Chocolate Beetroot Fudge Slice (Gluten, Dairy & Refined Sugar Free)

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Today is the 4th birthday of my little twin nieces. Suffice it to say; they’re my favourite twins in the whole wide world. And they’re two of the three best nieces in the world too. I’m biased, but I swear it’s true. My wonderful nieces have added a bright spark to the family. They’re energetic and inventive, impressively bilingual, constantly coming up with funny sayings or activities, always drawing pictures for people they love, kind to their cousins, and bright buttons.

What also makes these girls extra special was their not-so-common entrance into the world. They were born when my sister was just one day shy of 26 weeks pregnant. Weighing in at 700g each, they were fighters from day one. I’ll never forget the worry and fear that they wouldn’t make it, the hope, and the constant prayers for several months. Those once tiny, tiny babies are now four. Hard to believe, but I will never stop being beyond grateful for the breath that fills their lungs and the healthy life they enjoy.

Additionally, on children’s birthdays I tend to view the celebration of their lives as a milestone honoring all the effort and love of the parents. I truly admire my sister and her husband for the strength, trust, and perseverance. They really are the perfect parents for these girls.

So, today, on their birthday, I made this slice for them. For the small hands that love their “choco” and many things pink. Who can sample this slice with fluffies or milkshakes, who will *hopefully* enjoy it at their party this weekend… and give some to their Mum and Dad.

Happy Birthday Ladies!!! xx

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Chocolate Beetroot Fudge Slice

 

Base

1 cup ground almond

2 tbsp cocoa

2 tbsp honey, melted

1 tbsp coconut oil, melted (can substitute for butter)

pinch salt

1 tsp vanilla extract

 

Preheat oven to 160’C/320’F. Line a loaf tin with baking paper.

Mix all above ingredients together in a bowl. Press down into the prepared loaf tin and bake for 10-15mins. Allow to cool before topping with the next layer.

 

Middle Layer

5 tbsp ground almond

4 tbsp desiccated coconut

1 tsp vanilla extract

2 tbsp coconut oil, melted

2 tbsp honey, melted

pinch salt

1-2 tbsp – to taste – pureed beetroot (boil peeled & cubed beetroot in a saucepan until soft then puree with stick blender or blender machine)

 

In a bowl, add all above ingredients. Mix together until well combined. Spread over the bottom layer and store the slice in the freezer to set momentarily while you work on the next layer…

 

Ganache Topping

100g dark chocolate, 70% cocoa solids or higher (I use Whittakers 72% Dark Ghana)

4 tbsp coconut milk

 

Chop the chocolate into small chunks and set aside in a heatproof bowl. In a small saucepan; heat the coconut milk until bubbling and hot. Pour the hot coconut milk over the chocolate. Allow to sit for 5 mins before stirring to a smooth glossy consistency. Pour this over the beetroot layer and spread out evenly. Top with the sprinkle if desired…

 

Pink Sprinkle (optional)

1 tbsp desiccated coconut

1/4 tsp pureed beetroot

 

Mix both ingredients together in a small bowl until the beetroot is dispersed and the coconut is a nice pink colour. Sprinkle this over the ganache layer and place the slice in the fridge to set.

Store in the fridge until serving. Chop into small pieces and enjoy!

 

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5 thoughts on “Chocolate Beetroot Fudge Slice (Gluten, Dairy & Refined Sugar Free)

  1. Dear Sister says:

    Do you have superpowers? I am sure you read my mind! I’ve been on a mission looking for new beetroot recipes to use the rest of the beetroot in my garden!

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