Chocolate Cinnamon Slice

This is a bit of a yummy treat that is SIBO Biphasic - Phase 2 Diet friendly for our clients & followers treating SIBO. Take the chocolate topping layer off, and you can consume in Phase 1 of the SIBO Biphasic Diet 

• 2 cups almond meal
• 3/4 cup desiccated coconut
• 70g coconut oil
• 1 1/2 tbsp raw honey
• 1 tsp vanilla

• 3 1/3 cups coconut cream (full fat)
• 1/4 cup raw honey
• 70g coconut oil
• 1 tbsp ground cinnamon
• Pinch salt

• 1/2 cup coconut oil, melted
• 1 cup raw cacao powder
• 1 tsp natural stevia
• Pinch salt

METHOD

• Pre-heat the oven to 180C. Line a slice tin with baking paper. Place the almond flour and shredded coconut in a medium bowl. Melt the coconut oil and honey, add the vanilla then pour into the dry ingredients. Mix thoroughly then press into the base of the tin. Bake for 10 minutes or until cooked through and golden. Cool completely in the tin.
• Meanwhile, make the cinnamon cream. Pour the coconut cream into a heavy-bottomed saucepan. Slowly bring to a boil. You may need to stir it constantly as it may spit and splutter. Reduce the heat to a low simmer, add the honey, and cook for 30-45 minutes, stirring regularly, until thickened and reduced by one third to one half. Be careful not to burn the bottom as it will ruin the caramel. Once thickened, add the coconut oil, cinnamon and salt to the mixture and stir until completely melted. Pour into the tin and bake for 15 minutes until golden and bubbling. Remove the tin from the oven and cool completely, before transferring to the fridge to chill.
• To make the chocolate topping, mix all of the ingredients together until well combined and all lumps have disappeared. Pour over the caramel and return to the fridge to set completely.
• To serve, gently pry the paper away from the sides of the tin and lift the slice out. Put on a board and cut into small squares with a sharp knife. You can dip your knife into hot water and wipe between each slice to keep the edges nice and clean. Keep refrigerated when not eating, as the topping can melt in warm weather. Will keep in an airtight container in the fridge for 5 days. You can also freeze the slice - but make sure to thaw before eating.