This delicious slice is FODMAP friendly and can be made gluten free and vegan friendly too. Starting with a chocolate shortbread-like base, followed by a gooey tahini caramel filling and finishing with a crunchy layer of double chocolate goodness. Yum!
Ingredients (makes 8)
Base:- 1 ¼ cup almond meal
- ¼ cup cocoa powder
- 3 tbsp coconut oil, melted and cooled
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Caramel:
- ½ cup hulled tahini spread
- ⅓ cup coconut oil, melted and cooled
- ⅓ cup maple syrup
- 1 tsp vanilla extract
Topping:
- 2 x Fodbods Double Choc Protein Bars, chopped
- 90 g dark chocolate, chopped (or dairy free/gluten free chocolate)
- ½ tbsp coconut oil, unmelted
Instructions
- Preheat the oven to 180 C. Line a loaf pan with baking paper.
- In a bowl combine the almond meal, cocoa powder, coconut oil, maple syrup and vanilla extract. Press the mixture into the prepared pan.
- Bake for 5 minutes. Remove the pan from the oven and cool for 10 minutes.
- While the base is cooling, make the tahini caramel. Add the tahini, coconut oil, maple syrup and vanilla into a pot. Place the pot over low-medium heat and stir frequently for about 2 minutes, until the caramel is combined.
- Pour the caramel over the base. Place the pan in the fridge for 1 hour (or 30 minutes in the freezer) until the caramel has hardened.
- After an hour, make the chocolate topping layer. Place the topping ingredients in a bowl, and microwave for 30 seconds. Stir the mixture, and place it in the microwave for another 30 seconds.
- The chocolate should be melted and the Double Chocolate Protein Bars softened. Use a fork to mash and mix the ingredients until well combined.
- Spread the topping over the caramel. Place the slice into the fridge for at least 30 minutes or until the top layer is set.
- Remove the slice from the pan and cut into 8 slices. Keep slices in the fridge until ready to serve. Enjoy!
Note: 2 slices are considered a low FODMAP serve.
