5 from 1 vote
Mocha Walnut Slice; vegan and gluten free made with Indigo Nutrition products
Mocha Walnut Slice
Prep Time
15 mins
Cook Time
20 mins
cooling time
1 hr
Total Time
35 mins
 

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.

Course: Tea Time, Treat
Cuisine: Free From - gluten and vegan
Keyword: Coffee, Dairy Free, Egg Free, Gluten Free, Mocha, Vegan
Servings: 9 squares
Calories: 462 kcal
Author: Glutarama
Ingredients
Biscuit base
  • 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)
Mocha cream
  • 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
Chocolate topping
  • 100 g dark chocolate gently melted...really gently!
  • 1 tbsp cacao beans crushed lightly and hulls removed
Instructions
To make the biscuit base
  1. Add the flours, sugar and chia seeds to a large mixing bowl, I used my Kenwood with a dough hook.

  2. 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.

  3. 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.

  4. 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)

  5. Place the biscuit base in the oven on 180C for 20 mins making sure the edges do not catch.

  6. Allow to cool completely, this will take a good 40-60mins

Making the mocha cream layer
  1. Dissolve the coffee granules in the boiling water and leave to cool. 

  2. 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.

  3. Pour the mocha mixture over the biscuit base and pop into the freezer for at least 30 mins to harden.

  4. 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.

  5. 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.

Recipe Notes

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.

Nutrition Facts
Mocha Walnut Slice
Amount Per Serving
Calories 462 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 6g 30%
Sodium 49mg 2%
Potassium 206mg 6%
Total Carbohydrates 47g 16%
Dietary Fiber 5g 20%
Sugars 24g
Protein 8g 16%
Vitamin A 0.2%
Calcium 7.6%
Iron 14.7%
* Percent Daily Values are based on a 2000 calorie diet.