This tasty slice is perfect for a tea break but also yummy crushed and served with your favourite plant based cream or icecream. These measurements make a large slice, you can halve the recipe for a smaller one.
Ingredients:
- 2 1/2 to 3 cups of gluten free self raising flour. We used the 'I'm Free From' brand from Coles. You may require a bit more or less flour depending on your choice as gluten free flour can vary in consistency
- 4 tablespoons of cocoa powder
- 1 cup of caster sugar
- 1 cup of desiccated coconut
- 2 1/2 cups of gluten free cornflakes, crushed up by hand
- 200g bag of vegan melting dark chocolate buttons. We used the 'Sweet William' brand
- 1 1/4 cups of butter alternative of your choice
- 2 teaspoons of vanilla essence
- The equivalent of 2 eggs made up with egg replacer. We chose the 'Yes You Can' variety
- 1/2 cup of hot water
- Flaked almonds for the top of the slice
Method:
- In a bowl, combine the self raising flour, cocoa powder, sugar, cornflakes and coconut.
- Melt the butter either on the stovetop or using a microwave. In a separate bowl also melt the dark chocolate buttons. While both are hot, stir together well. Add the vanilla essence and stir.
- Make up the egg replacer. Pour over the dry ingredients, then also pour in the warm butter and chocolate mix. Combine all of these ingredients. Slowly add the hot water to make the mix wetter and easier to mix.
- Pour the sticky slice mix into a flat tray. Press down with the palm of your hand and sprinkle the flaked almonds on top.
- Bake the slice for approximately 35 to 40 minutes. The flaked almonds will turn a golden colour.
- You can cut the slice while it is still warm.
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