Wednesday, 23 January 2013

berry and chocolate slice

The super awesome Fi bought the also awesome Danni the Vegan Junk Food cookbook for her birthday, and then it sat on the shelf for a month until I decided something needed to be cooked from it. I was, as I often am, keen to bake something but completely uninterested in leaving the house, so I picked the white chocolate raspberry bars (pg 205), and then modified them to work with what I had in the house and what I felt like.

And they turned out sweet, but excellent. Seriously, so sweet I needed water or black tea to drink with it to offset the sweetness, but if sweetness is your thing please feel free to go with it. 

choc raspberry slice
I used a combination of strawberry, raspberry and mixed berry jams, because that was what I had in the house (there is a surprisingly large amount of jam in my fridge), but I suspect just about any jam would work. I have a pear and blackberry from Babka's that I particularly want to try in it. 

I've tried a couple of other recipes from Vegan Junk Food; book review coming soon!

berry and chocolate slice
modified from the white chocolate and raspberry bars in vegan junk food

you will need:
1 cup sugar
3/4 cup margarine and/or copha
2 tablespoons plain oil (canola or similar)
1 teaspoon vanilla
shake of salt salt
2 and a half cups of flour (I used a mix of plain and baking)
1 teaspoon baking powder
100g chocolate
half cup applesauce 
1 cup of raspberry jam

so then:
Preheat the oven to 175C!

With a fork, beat the sugar, vanilla, oil and margarine (melt the copha if you're using it and be prepared to wait one million years). Add in the flour and mix until crumbly. You may want to use your hands for this. When it's all crumbs, set aside a heaped cup of this mixture. 

Melt the chocolate, and add this and the apple sauce to the bigger portion of the crumb mixture. Mix it all together and then press into a lined square tin.* Bake this for 12 minutes, then remove from the oven, spread the jam over it, and sprinkle with the remaining crumb mix. If you had any more chocolate lying around the house you could put some on top, but I ran out. 

Bake for 25 minutes, and allow to cool completely before cutting. It'll still fall apart a little anyway, but it's better this way. 

Variants: desiccated coconut on top of the crumbly topping.

*I used a circle tin but only because while I was in China my square tin went missing !!!

1 comment: said...

that looks delicious. I love berries & chocolate so this'd be right up my street.