This recipe for my Mocha Walnut Slice has been in the making for a considerable time, both in my head and in practice. Having never used walnut flour before it was fun getting to know how it behaves, thankfully I’m happy to report back that it behaves very well indeed! Indigo Herbs approached me ages ago…I mean AGES ago (thanks for being so patient with me guys). The truth is I’ve had heaps on my plate but that’s what makes us Glutarama right?…Drama!
The point being I’m here now, blogging is back and what better way to kick things off than setting myself a challenge to make a recipe idea a reality using not one but three ingredients I’d never used before!
And guess what! the ingredients I’ve just listed above can be yours so make sure you read to the end of this post because thanks to Indigo Herbs I’m running a giveaway to win £35 worth of ingredients so you too can make my Mocha Walnut Slice and still have extra ingredients left to play with…
The walnut flour is not unlike coconut flour in terms of absorbency, you really need to use one third to half the amount of flour when subbing it for normal gluten free flour, or, add half again of any liquid you’re adding. For this recipe I combined the walnut flour with rice flour, my reason for this being that I wanted to make a base that was crisp but easy to cut into squares, rice flour would more likely to allow a knife to pass through it without the base breaking up.
As you can see the biscuit dough achieved with the walnut and rice flour was a gorgeous rich colour and came together beautifully when kneaded. This is not a great dough for rolling thinly, being a slightly less stable structure it tends to crack so if you’re planning on making biscuits with the walnut flour I’d use just the walnut flour or a combination of 50:50 walnut with plain gluten free flour.
But hold on one cotton-picking minute! here I am waffling about biscuit bases and I’ve not told you about making the chocolate using the Starter Kit! It was awesome, having never made my own chocolate before I didn’t know what to expect and I was thrilled to bits that I had a thermometer in my draw of gadgets and gizmo’s (not even out of its packet!) The chocolate is super simple to make, don’t be scared, it’s just as case of making sure the temperature doesn’t get too hot and burn the mixture. I posted the results on my Instagram page;
Right, that’s the chocolate out of the way, I don’t need to give you a method on how to make it because if you buy the pack it’s all there for you, full instructions and everything weighed and ready to go. So here’s the recipe for my Mocha Walnut Slice;
Rich and decedent mocha cream on a walnut biscuit base and topped with dark chocolate and cacao nibs, this is not your everyday teatime treat but not only is it delicious but it's also gluten free, diary free and vegan too.
- 150 g walnut flour
- 150 g rice flour
- 100 g golden caster sugar
- 30 g cacao butter melted
- 150 ml cold water
- 1 tsp ground chia seeds (aids with binding)
- 500 ml soya cream
- 100 g walnut flour
- 30 g golden caster sugar
- 30 g cacao butter melted
- 2 tsp coffee granules
- 1 tbsp boiling water
- 100 g dark chocolate gently melted...really gently!
- 1 tbsp cacao beans crushed lightly and hulls removed
Add the flours, sugar and chia seeds to a large mixing bowl, I used my Kenwood with a dough hook.
Next add the melted cacao butter and half the water whilst mixing on a slow speed, add the remaining water to suit until the mixture starts to come together.
The squeeze test will indicate if the dough is the right consistency to knead, just squeeze a teaspoon of the mixture in your fist if it holds its shape it's good to go.
Knead the dough on a lightly floured surface until it comes together in a ball. There's no need to rest this dough in a fridge you can press it into your 8" square tin straight away (pressing will be far more effective than trying to roll it out, trust me)
Place the biscuit base in the oven on 180C for 20 mins making sure the edges do not catch.
Allow to cool completely, this will take a good 40-60mins
Dissolve the coffee granules in the boiling water and leave to cool.
In a mixer add the cream, coffee, sugar, melted cacao butter and walnut flour and whisk on a high setting until thick. Let the mocha mixture stand for 10 mins to thicken a little more.
Pour the mocha mixture over the biscuit base and pop into the freezer for at least 30 mins to harden.
After gently melting the dark chocolate, pour over the hardened mocha layer and work quickly to spread it before it too hardens. Sprinkle with the crushed cacao nibs and return to the freezer.
This is ready to serve after another 10-15 mins or can be left over night. To serve after a lengthened period in the freezer simply remove from the freezer and stand at room temperature for 20 mins. The dessert can then be easily cut into 9 equal squares.
The cacao beans can be eaten whole...in fact many were consumed during the development of this recipe as they were perfect trail mix to snack on whilst I worked.
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Disclaimer: I’ve started using affiliate codes on my website again (needs must). If you click on any of the links in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you.
Disclaimer: Indigo Herbs did not pay me for developing this recipe or writing this post, these thoughts are my own. Indigo Herbs did however send me the ingredients for free and offer to send the identical ingredients to one lucky winner as part of my giveaway.