Chocolate and Raspberry Layer
Preparation time: 20 minutes. Cooking time: 3–4 minutes, plus 20 minutes cooling.
- 115g (4oz) almonds
- 150g (5½oz) virgin coconut oil
- 4 teaspoons cocoa powder
- Stevia or your chosen low-carb sweetener, to taste
- 150ml (¼ pint) double cream
- 100g (3½oz) raspberries
You can get the coconut oil, which comes in a jar or tub, from really good health shops. It’s expensive, but keeps for months. For more information on coconut oil, see www.coconut-info.com. For more about stevia, a natural carb-free sweetener made from a plant, click here.
Line the base of two 15 cm (6 inch) round sandwich tins with circles of baking parchment. If you also line the sides with a small strip it will make the discs easer to get out. Then place the tins in the freezer to chill while you prepare the mixture.
Put the almonds in a coffee grinder and grind them fairly finely but not to a powder. Spread them out on a baking tin or grill pan and toast under a hot grill for 1–2 minutes, or until golden-brown.
Meanwhile, melt the coconut oil in a saucepan over a gentle heat, taking care not to let it to get too hot.
Remove from the heat and stir in the cocoa powder, toasted almonds and stevia or sweetener to taste.
Pour the mixture straight into the chilled and lined tins, dividing it equally between them and making sure it covers the base of the tins evenly. Transfer to the freezer for 15–20 minutes, or until it has set hard.
Carefully ease the circles out of the tins and strip off the paper. Keep the circles in the freezer until you are ready to assemble them.
Whip the double cream and lightly mix with the raspberries. Spread all over one of the discs. Place the other disc on top and press down to make a sandwich. Keep cold until required, then cut, like a cake, with a sharp knife.
3.4g carbs and 4.9g protein per serving.
Taken from Rose Elliot's The Vegetarian Low-Carb Diet Cookbook, published by Piatkus.