This is delicious, perfect for when you need something that is rich and really hits the spot. You could make your own sugar free topping, but I prefer the dark chocolate for that extra delicious indulgent treat. Also I am hoping to find a recipe for plain gluten free biscuits where I can substitute sugar, so you could make this recipe completely refined sugar free.
Gluten Free biscuits – 205g roughly crushed and broken into different sized pieces.
Desiccated coconut – 1 cup
Coconut sugar – 1 1/2 Tablespoons
Coco powder – 1/2 cup
Coconut flour – 1/3 cup
Rice Malt Syrup – 1 tablespoon
Salt – 3 large pinches
Pecans chopped roughly – 1/2 cup
1 egg – beaten
Unsalted butter – 50g
Dark chocolate – 220g
Mix all of the dry ingredients together for the base. Once properly mixed, add in the wet ingredients and stir until evenly combined.
Take a slice tray and pack firmly in the ingredients for the base, making sure it is just over 1.5cm thick. If your slice tray is too long and the mixture thins out too much, you may have to do what I did and place baking paper in first and spread the mixture 3/4 along the tray, using the end of the baking paper scrunched up to finish the edge early.
Place in the fridge to set.
Now for the topping, melt the butter and chocolate together in the microwave or over a low heat on the stove with a double saucepan, so it does not burn. I prefer the microwave method, by heating it in 20 second intervals until it can just be all mixed together and there are not chocolate chunks left. Once this is done, take your topping mixture and and let cool so it is a little thick, not too runny, because then it will run over the edge of your slice. Once it has thickened and is not too runny, then spread over the base of the mixture evenly.
Place into the fridge to harden.Cut into 16 slices.