Leda Nutrition share some delicious, healthy and fun recipes for the whole family

Name: Leda Nutrition share some delicious, healthy and fun recipes for the whole family
Yield: 6 large squares
Ingredients: 2 × 270mL tins coconut milk, refrigerated; ¼ cup agave syrup; 250g Leda Arrowroot biscuits, roughly crushed; ½ cup desiccated coconut; ½ cup walnuts, chopped; 2 tbsp cacao; 150g dairy-free 70 per cent dark chocolate; 100g coconut oil; Topping; 200g dairy-free 70 per cent dark chocolate; 2 tbsp coconut oil; Chopped walnuts & extra biscuit crumbs, to garnish

by The WellBeing Team January 7, 2020

Bake it easy with Leda Nutrition’s gluten- and dairy-free biscuit range, the perfect accompaniment when making your favourite dessert, slice, tart or cheesecake base. From traditional favourites like arrowroot to exciting chocolatey vanilla crème GoJos, Leda’s biscuit range helps you create homemade delights that everyone can enjoy.

Hedgehog slice

Makes: 6 large squares

=R1=

Banana and coconut cream pie

Serves: 8

Banana Coconut Cream Pie

=R2=

Bliss balls

Makes: 10 bliss balls

Leda Bliss Balls V2

=R3=

Leda Nutrition share some delicious, healthy and fun recipes for the whole family

By: The WellBeing Team

Try these delicious sweet treats from our sponsors Leda Nutrition

Pin Recipe

Servings

6 large squares

Prep time

Cook time

Recipe

Ingredients

2 × 270mL tins coconut milk, refrigerated
¼ cup agave syrup
250g Leda Arrowroot biscuits, roughly crushed
½ cup desiccated coconut
½ cup walnuts, chopped
2 tbsp cacao
150g dairy-free 70 per cent dark chocolate
100g coconut oil
Topping
200g dairy-free 70 per cent dark chocolate
2 tbsp coconut oil
Chopped walnuts & extra biscuit crumbs, to garnish

Method

Chill tins of coconut milk in fridge overnight.
Next day, open tins carefully and scoop solid coconut cream into medium-sized heavy-based saucepan. (Save coconut water for another recipe.)
Add agave syrup and bring mix to simmer over medium–low heat. Gently simmer for roughly 35–40 mins, or until mixture has thickened slightly and has reduced by half.
When ready, remove from heat and pour into bowl to cool.
Grease and line 18 × 28cm slice tin with baking paper and set aside.
In mixing bowl add crushed biscuits, coconut, walnuts and cacao powder and mix well.
Melt chocolate in bowl over saucepan of boiling water, ensuring water does not touch bowl. Stir frequently until chocolate is just melted, add coconut oil and continue to stir until combined.
Add melted chocolate mix and condensed coconut milk to biscuit mixture and mix together.
Spread mixture evenly into prepared tin, pressing down firmly.
For topping, repeat chocolate melting process with remaining dark chocolate and coconut oil.
Pour over slice and refrigerate until set, approx. 1–2 hours.
Remove from tin. Trim edges and cut into squares.