Dairy and Egg Free Chocolate Peppermint Slice

baking | November 5, 2016 | By

This Dairy and Egg Free Chocolate Peppermint Slice is ridiculously easy to make and perfect for adding a special treat to the kids lunch boxes 🙂 It’s also nut free and would be very easy to adapt to be gluten free by substituting a gluten free flour mix (I use a bit less).

Dairy and Egg Free Chocolate Peppermint Slice

Dairy and Egg Free Chocolate Peppermint Slice

Dairy and Egg Free Chocolate Peppermint Slice
Serves 16
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
399 calories
56 g
0 g
18 g
4 g
6 g
96 g
96 g
33 g
0 g
10 g
Nutrition Facts
Serving Size
96g
Servings
16
Amount Per Serving
Calories 399
Calories from Fat 164
% Daily Value *
Total Fat 18g
28%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 96mg
4%
Total Carbohydrates 56g
19%
Dietary Fiber 2g
9%
Sugars 33g
Protein 4g
Vitamin A
12%
Vitamin C
0%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Base
  1. 250g dairy free margarine
  2. 140g sugar
  3. 1 teaspoon vanilla
  4. 380g plain flour
  5. 1/2 cup coconut
  6. 3 T cocoa
  7. 1/2 t salt
  8. 6 T chickpea brine
Peppermint Filling
  1. 1 heaped T dairy free margarine
  2. 2 cups icing sugar
  3. a few drops peppermint essence
  4. 1 teaspoon hot water
Chocolate Topping
  1. 3/4 cup dairy free milk or coconut cream
  2. 250 g chopped, dairy free chocolate (I use Whittakers 74%)
Base
  1. 1. Cream the margarine, sugar and vanilla.
  2. 2. Add the chickpea brine and mix to incorporate completely.
  3. 3. Fold in the remaining ingredients until just mixed through (do not over mix).
  4. 4. Place into a square tin lined with baking paper and press down evenly.
  5. 5. Bake at 175 degrees Celsius for approximately 20 minutes until just cooked through.
  6. 6. Cool completely.
  7. Peppermint Filling
  8. 1. Melt the margarine.
  9. 2. Sieve the icing sugar and add to the margarine with the peppermint essence
  10. 3. Add the hot water and whisk until a smooth consistency is reached. Add more hot water if needed.
  11. 4. Pour over the cooled base and spread evenly.
  12. 5. Place in the refrigerator until set.
Chocolate Topping
  1. 1. Bring the milk alternative to the boil, remove from the heat and pour over the chopped chocolate.
  2. 2. Cover with cling film and leave to sit (without mixing) for 5 minutes.
  3. 3. Remove the cling film and whisk until the chocolate is melted and mixture is smooth.
  4. 4. Pour over the base and smooth the top.
  5. 5. Refrigerate until set then slice into squares.
beta
calories
399
fat
18g
protein
4g
carbs
56g
more
Fun With Allergy Kids http://allergykids.co.nz/
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