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Well a big 'thank you' to New Age Natural Mum….great ideas come in small packages, or cupcake wrappers as the case may be! (case…get it??) I had been mulling this idea around in my head for a while as well, and because of the Thai Thai Again classes and the Lime Coconut Butter trick, I had already decided to make a dairy free chocolate, using coconut and Crio Bru….SO….the topping for the slice is a great recipe in and of itself. I will certainly be making the topping again as I have a couple of dairy free young nephews who are going to LOVE this treat.
Don’t tell me I didn’t warn you, but frankly, while you are buying the goods for one batch, go ahead and buy two lots. Trust me, you are going to need them…wishing I had a second lot of those organic rice puffs as I write…For those of you in Perth, Weigh N Pay in Woodvale have everything…including the Crio…YAY, your one stop goodie shop. To keep these healthy make sure you use organic products, particularly the coconut oil and dried coconut. There are other versions of those products that are certainly not healthy.
Place Crio Bru, sugar, and coconut flakes into Thermo bowl and mill 10 sec/speed 10.
Add vanilla, salt and coconut oil and warm 2 min/50°C/speed 2.
Add rice puffs and mix 12 sec/Interval.
Press into square tin with removable base and place in the freezer.
To make topping place all ingredients into Thermo bowl and blend 6-7 min/50°C/speed 6-7, stopping and scraping down sides of bowl and lid as necessary. As the mixture combines, it will liquefy and this is what you are aiming for. Keep going with additional time as needed until you have a smooth liquid texture.
Work quickly to spread on top of slice as it will set as it hits the cold base. Tap the tin on the bench to level the topping. It will be glossy. Place in the fridge or freezer to set. Remove from tin completely to cut into squares, wiping knife between each cut.