Okay this is yum and gets better the longer it is in the fridge. Beware if you are having trouble with will power and sweets and leave this until later or when you have a special occasion. This can last in the fridge for at least 2 weeks, at least with the original version but I can't see mine being a problem, the first time I made it, I made the biscuit base way too moist but it lasted at least a week and was still fine when I finished it
This is another great Belinda Jeffery recipe, though I butchered this one a bit
I replaced digestive biscuits with almond meal and coconut flour though you will want to use dessicated (less carbs). I would've used dessicated but had none in the pantry!
I lowed the amount of chocolate and also I swapped the pecans for hazelnuts. Oh and I don't think I made enough biscuit base as the base on hers looks thicker, for special occasions I will make a thicker base. I also forgot to add salt but luckily the butter I used was salted. This is really easy to make, doesn't take long.
Low Carb Chocolate and Hazelnut Higgedly Piggedlys
200g Lindt 85% (broken into smallish pieces)
200g hazlelnuts, freshly roasted and either chopped or halved (I halved because they look good)
1.5 cups blanched almond meal
1/2 cup dessicated coconut
1/2 cup splenda
50g coconut oil (I suggest trying first with an extra 50g or so of butter/coconut oil as my last batch turned out crumbly, see here)
50g unsalted butter
1/4 teaspoon salt (perhaps add half and taste in case its too much for the amount of base I made.
Preheat oven to 180C and grease baking tray with butter.
Melt butter and coconut oil, mix in vanilla.
In a large bowl mix together the almond meal, salt, coconut and splenda then mix in the wet ingredients. Press into tray firmly and bake until it starts to brown and smell like a yummy almond cookie!
Take out of the oven and let sit for a minute to firm then sprinkly the chocolate evenly over the top and place back into the oven for one more minute or until chocolate is melted.
With a palette knife spread the melted chocolate evenly and then scatter over the hazelnuts and gently press into the chocolate. chuck in fridge for a few hours to set.
Once set take out of fridge and using the tip of the knife stab it gently allowing it to break into jagged pieces, don't try to slice it because then the hazelnuts break up and it will look more messy. Store in a container and chuck into the fridge.