Sweat & Nourish

One problem I generally have with monk fruit sweetener is too much produces a cool, almost minty sensation as you consume it. Annoying for cinnamon rolls, perfect for a healthier mint slice.

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Serves: 16

Time: 1hr 45 min

Base:

• 200g unsweetened digestive bisucits
• 20g monk fruit sweetener or stevia
• 25g cocoa powder
• pinch salt
• 130g light margarine, melted

1. Blitz the biscuits into a fine crumb using a blender. If you don’t have a blender put the biscuits in a freezer or sandwich bag and use your fist or a rolling pin to crush them.
2. Combine all of the ingredients to make a damp crumb and then press into a lined baking pan.
3. Keep the base in the fridge until ready to use.

Filling:

• 200g monk fruit sweetener, I use Whole Earth
• 15g light margarine, melted
• 2 1/2 Tbsp boiling water
• 1 tsp mint extract
• 1/4 tsp vanilla extract.

1. Whisk all of the ingredients together until the sweetener has mostly dissolved and there’s no lumps remaining.
2. Pour over the base and spread into an even layer.
3. Refrigerate for at least 30 minutes before topping.

Chocolate Topping:

• 125g dark chocolate pieces
• 1 1/2 Tbsp coconut oil

1. Half fill a small saucepan with water and bring to the boil. Place a larger heat-proof bowl on top to create a water bath.
2. Use this to melt the chocolate and oil together.
3. Pour over the filling and let set in the fridge for 1 hour before cutting into slices.