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.
Time: 1hr 45 min
- 200g unsweetened digestive bisucits
- 20g monk fruit sweetener or stevia
- 25g cocoa powder
- pinch salt
- 130g light margarine, melted
- 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.
- Combine all of the ingredients to make a damp crumb and then press into a lined baking pan.
- Keep the base in the fridge until ready to use.
- 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.
- Whisk all of the ingredients together until the sweetener has mostly dissolved and there’s no lumps remaining.
- Pour over the base and spread into an even layer.
- Refrigerate for at least 30 minutes before topping.
- 125g dark chocolate pieces
- 1 1/2 Tbsp coconut oil
- 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.
- Use this to melt the chocolate and oil together.
- Pour over the filling and let set in the fridge for 1 hour before cutting into slices.
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