Oh this whole healthy eating thing has actually started to take hold in our house, can you believe it. I haven’t eaten a chocolate bar in months. That is unheard of in our family, we are all huge sugar addicts.
I think the thing that has really made me take this healthy eating thing a little more seriously is having shingles last year. That was like a huge wake up call for me that I have not been caring for myself the way that I should be. Maybe it didn’t matter so much when we were in our 20’s, but the older I get the more I am starting to realize that you just can’t eat garbage and expect to feel good. Eventually it’s all going to catch up, and I really don’t want it to catch up to me in the form of something like a heart attack.
- 1 1/2 cups wholemeal flour
- 3 crushed Weet Bix
- 1 cup shredded coconut
- 150gm Flora Buttery Margarine
- 1/4 cup organic rice malt syrup
- 1/4 cup raisins or dried apricots
- 1/2 cup coconut oil
- 1/2 cup cacao powder
- 2 tablespoons organic rice malt syrup
- 1 teaspoon vanilla extract
- First you want to grease and line a slice tray with baking paper.
- Melt the margarine over a low heat on the stove, and then combine into a large mixing bowl with all the dry ingredients for the base of the slice.
- Pour the base ingredients into the slice tray and press down until firm.
- Bake in a pre-heated oven at 180c for 20-25 minutes, or until golden brown.
- When baked, leave to cool and prepare the chocolate topping.
- Place ingredients except for the cacao powder into a small saucepan and slowly melt over a low heat. When all ingredients are melted mix in the cacao powder until you have a smooth sauce.
- Allow to cool and then spread over the base of your slice, and then pop it into the fridge for 20 minutes so that the chocolate topping can firm up.