Ingredients
Chocolate Cookie Base
- 1 cup gluten-free-flour.
- 1/3 cup raw cacao powder.
- 75 g unsalted butter.
- 60 ml milk, any variety.
- 1 1/2 tablespoon rice malt syrup.
Orange Jelly
- 3 tablespoons I Quit Sugar's Gut Lovin' Gelatin.
- 2 oranges, zested and cut into chunks, skin removed.
- 1 tablespoon rice malt syrup.
Chocolate Coating
- 100 g 85-90% dark chocolate, roughly chopped.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a baking tray with baking paper.
2. Place flour, cacao powder, butter, milk and rice malt syrup in a food processor and process to make a firm dough. Transfer dough to a lightly floured surface and knead until smooth.
3. Roll dough between two sheets of baking paper to make a rectangle about 15 x 20 cm. Cut into 12 rectangles and transfer to baking tray. Bake in oven for 10 minutes or until cooked through.
4. For Orange Jelly layer, dissolve gelatin in 80 mls of cold water and let sit for 5 minutes to become gel-like.
5. Heat zest, sliced orange and 60 ml of water in a pan until almost boiling. Remove from heat, purée with a stick blender and stir in gelatin. Pour into a 15 x 20 cm container and set in fridge for 1 hour.
6. Once set, cut Orange Jelly layer into 12 rectangles that are the same size as the Chocolate Cookie Base.
7. Prepare Chocolate Coating by melting dark chocolate in the microwave. Stir the chocolate every 20 seconds to ensure chocolate is heated evenly.
8. To assemble, place a square of Orange Jelly on top of a chocolate cookie base and drizzle with chocolate coating. Set in the fridge until chocolate hardens and serve.
Note
If you do not have a food processor, melt down butter and mix ingredients by hand until combined to form a smooth dough.
Chocolate and orange is always a good idea in our books, and when it’s fructose-free and full of the gut lovin’ good stuff, it’s even better! This gluten-free dessert boasts the antioxidant goodness of raw cacao powder as well as Vitamin C-packed fresh oranges, ensuring that your health benefits just as much as your tastebuds.
Ingredients
Chocolate Cookie Base
- 1 cup gluten-free-flour.
- 1/3 cup raw cacao powder.
- 75 g unsalted butter.
- 60 ml milk, any variety.
- 1 1/2 tablespoon rice malt syrup.
Orange Jelly
- 3 tablespoons I Quit Sugar's Gut Lovin' Gelatin.
- 2 oranges, zested and cut into chunks, skin removed.
- 1 tablespoon rice malt syrup.
Chocolate Coating
- 100 g 85-90% dark chocolate, roughly chopped.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a baking tray with baking paper.
2. Place flour, cacao powder, butter, milk and rice malt syrup in a food processor and process to make a firm dough. Transfer dough to a lightly floured surface and knead until smooth.
3. Roll dough between two sheets of baking paper to make a rectangle about 15 x 20 cm. Cut into 12 rectangles and transfer to baking tray. Bake in oven for 10 minutes or until cooked through.
4. For Orange Jelly layer, dissolve gelatin in 80 mls of cold water and let sit for 5 minutes to become gel-like.
5. Heat zest, sliced orange and 60 ml of water in a pan until almost boiling. Remove from heat, purée with a stick blender and stir in gelatin. Pour into a 15 x 20 cm container and set in fridge for 1 hour.
6. Once set, cut Orange Jelly layer into 12 rectangles that are the same size as the Chocolate Cookie Base.
7. Prepare Chocolate Coating by melting dark chocolate in the microwave. Stir the chocolate every 20 seconds to ensure chocolate is heated evenly.
8. To assemble, place a square of Orange Jelly on top of a chocolate cookie base and drizzle with chocolate coating. Set in the fridge until chocolate hardens and serve.
Note
If you do not have a food processor, melt down butter and mix ingredients by hand until combined to form a smooth dough.