Cranberry and Almond Chocolate Slice
Channel: Nicole's Nutrition Kitchen
Date: 2020-10-12

Cranberry and Almond Chocolate Slice recipe

Melt together:
100g butter
1/2 cup sugar
55g dark chocolate
2 Tablespoons cocoa
1 teaspoon vanilla essence

Crush 1 packet (200g) of Round Wine or Arrowroot biscuits.
You could use a food processor, but I just smashed them with the end of a rolling pin.

To the crushed biscuits, add:
50g cranberries
50g almond flakes
1 teaspoon ground cardamom

Add 1 teaspoon vanilla essence to the melted chocolate mix before stirring it through the dry ingredients.
Press the mixture firmly into a 20 x 20 cm lined baking tin.

Sift together 1 cup icing and 1 tablespoon cocoa. Add 1 teaspoon vanilla essence and 1 teaspoon butter.
Slowly add 3 - 4 tablespoons of hot water (you may not need it all, or you may need a little extra). Mix until the icing is smooth, and just a little bit runny. Spread evenly over the slice and decorate with cranberry and almond. Refrigerate for 2 - 3 hours to set.

Then sit back and enjoy with a cuppa ☕

🌼 To make it dairy-free swap the butter for 50g margarine + 50g coconut oil. And use margarine or coconut oil in the icing.

🌻 To make it gluten-free choose a gluten-free biscuit and check that the cocoa, cardamom and icing sugar all free from gluten.

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