Mojito Slice


Mojito Slice

Jessica Cox shares with us her amazing and healthy Mojito Slice recipe!

Base

  • ½ cup sorghum flour
  • ½ cup MUMA Raw Core Love
  • ¼ cup ground Power Super Foods cacao crunch
  • pinch sea salt
  • 75 grams cold coconut oil
  • 2 tablespoons icy cold water

Filling

  • 25 grams coconut oil
  • 3 tablespoons lime juice
  • zest ½ lime
  • 1 teaspoons finely chopped rosemary
  • 1 cup polenta
  • 2/3 cup sunflower seed meal (or almond meal)
  • ¾ cup The Ginger People ginger syrup
  • ½ cup coconut cream

Method

  1. Start by making the pastry base. Preheat your oven to 175c.
  2. In a medium sized mixing bowl combine the sorghum flour, MUMA Raw Core Love, ground cacao crunch and salt and mix well to combine.
  3. Now add in the cold coconut oil and rub into the mixture till you have a breadcrumb like texture.
  4. Finely add the icy cold water and bring to a dough using your hands.
  5. Form into a ball and leave for 10 minutes in the fridge.
  6. Now take the dough and push into a tart tin until you have an even base.
  7. Refrigerate again for 10-15 minutes then place in the oven to cook for 20 minutes.
  8. While the tart base is cooking make your filling.
  9. Combine the coconut oil, lime juice, organic ginger syrup and coconut cream in a saucepan over medium heat till combined.
  10. Now add the sunflower seed meal, polenta, rosemary, lime zest and stir well until all incorporated. It should be like a very wet polenta.
  11. Once the tart base is done remove from the oven and pour in the tart filling.
  12. Place in the oven and bake for a further 20 minutes or until just set.
  13. Leave to cool in the tin for 10 minutes then remove and place on a wire wrack.
    Ideally serve warm on its own, or with a dollop of whipped coconut cream.

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