Following the cracker success I posted yesterday, I had a mini eureka moment when I figured that I could translate the thin and crispy nature of the cracker into a semi-sweet chocolate biscuit that didn’t used processed ingredients but still retained it’s crispness…magic!
The ‘Bitter Chocolate Thins’ were born.
Being semi-sweet they are very moreish and don’t feel too naughty at all! You can easily increase the sweetness a tad if you prefer, but I love this way…oh and wait till you see what else then happened!
If that wasn’t enough…it all got a little bit crazy and somehow a dollop of thick and creamy chocolate frosting made its way in between two chocolate thins. Thus, Chocolate Creams were born. These are even gluten free.
Seriously good, just wait for the moment that the crisp chocolate biscuit crust cracks as you bite through it, so that the sweet soft and creamy chocolate frosting fills your mouth. The perfect combo!
Recipe: Bitter chocolate thins
Makes approx. 20 biscuits
1/2 cup brown rice flour
3/4 cup ground almonds (if making your own do not over process so that oils are released)
2 tbs cocoa powder
2 tbs tapioca flour
2 tbsp ground flax
1/2 tsp salt
1/2 tsp bicarbonate soda
½ tsp cinnamon
3 tbs cacoa nibs or dark chocolate chunks- quite finely ground
1 tbs water
½ tsp vanilla extract
2tbs agave nectar plus ¼ tsp stevia
1 tsp olive oil
In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Knead dough with hands until it comes together. Place ball of dough on parchment paper or a non-stick mat. Roll out dough until it’s about 1/8th inch thick, or as thin as you can get it without ripping. With a sharp knife, slice into squares.
Preheat oven to 180C and line a baking sheet with parchment. Bake for approx. 15 minutes until just beginning to brown at the edges. Cool on baking sheet, then store in air-tight container once fully cool.