CHOCOLATE, COCONUT AND RASPBERRY GATEAUX
sugar free
METHOD
SERVES 8 – 10
INGREDIENTS Butter or oil to grease 250g raw almonds, ground 80g shredded coconut 4 X-large eggs 100g Perfect Sweet® xylitol Pinch of salt 20g cacao or good quality cocoa powder 150g coconut oil, melted 100g fresh or frozen raspberries Dairy Free Ganache 3 ripe avocados 100g coconut oil, melted 60g cacao or good quality cocoa powder 75g Perfect Sweet® xylitol 1 teaspoon pure vanilla extract 250g raspberries Dark Bitter Chocolate (recipe at sweetlife.com.au) or good quality sugar-free dark chocolate, shaved to decorate.
TIP: If you
cannot find sugar-free chocolate and your lifestyle allows you to have a little sugar, you can use a good quality 70 percent dark chocolate.
Preheat oven to 140˚C/120˚C fan-forced. Brush 4 x 17cm spring form cake pans with butter to grease. Line with baking paper. Combine the ground almonds and coconut in a large bowl, then set aside. Place the eggs, xylitol and salt in a clean bowl and, using an electric beater on high speed, whisk until pale. Add the cacao and beat on slow speed until combined. Gradually add the coconut oil and beat on medium speed. Add the almond and coconut mixture and fold into the egg mix to combine. Pour a quarter of the cake mixture into each cake pan. Then place a quarter of your raspberries (25g) into each pan and push down into the cake mixture. If you only have 1 or 2 cake pans, bake 1 or 2 cakes at a time until you have four layers. Bake 15 minutes or until a skewer inserted into the centre comes out clean. Cool for 10 minutes in the pan then turn onto wire racks to finish cooling. Dairy Free Ganache Process all ingredients until smooth and shiny.
TO ASSEMBLE Use a quarter of the ganache and spread over the first cake layer, top with 50g raspberries. Add the second cake layer, use a quarter of the ganache and spread over the second cake layer, top with 50g raspberries, repeat for the third layer. Top with the fourth layer, cover with remaining ganache and decorate with the remaining 100g raspberries. Finish with shaved/ grated chocolate and serve.
BANANA AND CHIA SLICE MAKES 18
INGREDIENTS Butter or oil, to grease 200g almond meal 50g arrowroot 30g flaxseed meal 30g chia seeds 1 tsp bicarb soda ½ teaspoon salt 60ml coconut oil, melted 30g Perfect Sweet® xylitol 2 X-large eggs 250g ripe mashed bananas (approx 2 large bananas) 1 tsp pure vanilla extract 125ml coconut milk Powdered xylitol for dusting
58 SLIM MAGAZINE SUMMER 2016
METHOD Preheat oven to 150˚C/130˚C fanforced. Brush an 18cm x 28cm slice tray with butter or oil to grease. Line with baking paper. Mix the almond meal, arrowroot, flaxseed meal, chia seeds, bicarb soda and salt in a large bowl. Use an electric beater to beat the coconut oil and xylitol in a separate bowl. Add the eggs and beat well on high speed. Add the mashed banana, vanilla and coconut milk and beat together on medium speed until combined. Add to the almond mixture and whisk on medium speed to form a batter. Pour the batter into the lined slice tray and bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool and cut into 18 slices. Before serving dust with ground Perfect Sweet® xylitol