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Gluten-free Cocoa Bomb crackle slice
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Prep Time:
95 minutes
Cook Time:
20 minutes
Total Time:
115 minutes
Irresistibly decadent gluten-free Cocoa Bomb slices for everyone to savor!
Ingredients:
  • 100g butter, softened
  • 4.40 gm vanilla essence
  • 187.50 ml gluten-free plain flour
  • 37.50 gm gluten-free self-raising flour
  • 200g dark chocolate, chopped
  • 100ml pure cream
  • 750.00 ml Cocoa Bombs cereal (see note)
  • 112.50 gm gluten-free icing sugar mixture
  • 6.80 gm desiccated coconut
  • 10.00 gm Cocoa Powder
  • 40.00 ml finely chopped dried apricots
  • 125g copha, melted
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lamington pan that is 3cm deep and line it with baking paper, making sure to leave a 2cm overhang on all sides.
  • In an electric mixer, whip together butter, sugar, and vanilla until fluffy. Mix in flours until mixture resembles breadcrumbs. Spread and press mixture into a pan using the back of a spoon. Bake for 20 minutes until light brown and firm to the touch. Allow to cool in the pan.
  • Combine chocolate and cream in a microwave-safe bowl. Microwave on medium heat for 1 to 2 minutes, stirring every 30 seconds, until smooth. Spread mixture over the base and let it set for 10 minutes.
  • Prepare the topping by combining Cocoa Bombs, sugar, coconut, cocoa, and apricots in a bowl. Add copha and mix well. Spread the mixture over the slice, cover with plastic wrap, and refrigerate for 1 hour or until set. Cut into 24 pieces and serve.

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