Afghan Slice (or biscuits) Recipe

It would be fair to say that Kiwis have history with the afghan biscuit and we love an innovation, so here's a recipe to try it as a slice. This recipe has naturally gluten free ingredients, is low in carbs and even has a dairy free option. It's amazing.

Serving size - this makes as many slices as you like to cut in a 20cm baking dish

Slice Ingredients (* = available here at Keto Store NZ):
120g Butter (to make dairy free sub for 100g coconut oil) 
1/2 Cup sweetener of choice (Allulose* Erythritol* with Stevia, with Monkfruit ...) 
1/4 Cup Cocoa Powder*
2 Cups Almond Flour*
1/2 teaspoon Vanilla Essence
1 + 1/2 teaspoon Baking Powder*
1 Cup of Protein Crisps (plain* or cocoa*) these are what gives the afghan cookies crunch
Pinch Salt 
Topping Ingredients (* = available here at Keto Store NZ):
150g Dark Chocolate Baking Bits* or Sugar Free Chocolate Chips*
2 Tablespoons Coconut Oil 
Chopped Walnuts 
Shredded Coconut

Equipment: 
Lined 20cm baking dish with baking paper.

Method: 
1 - Preheat your oven to 170°C. Line your baking dish with baking paper.
2 - In a large bowl, mix all base ingredients (except the protein crisps).
3 - Once mixed add the protein crisps in last and stir in until evenly distributed.
4 - If making a slice press mixture firmly into 20cm baking dish. 
     If making afghan biscuits shape into biscuit sized balls and flatten with a fork.  
5 - Place baking dish into oven and bake at 170°C for 20 minutes.
6 - Once cooked remove baking dish from oven.
7 - To make the chocolate topping, heat 1 cup of water gently in a small saucepan and place a glass bowl over the top, ensuring no water escapes.
8 - Place your chocolate & coconut oil into the bowl, gently stirring as they melt. Once fully melted, turn the heat off. (Or melt in microwave on 50% power for 30 second increments)
9 - Pour icing over cooled slice and add chopped walnuts and/or shredded
coconut.
10 - Leave until cold before slicing into pieces

Storage: Not far from my mouth - kidding, in an airtight container, preferably in the fridge. 

Acknowledgement: This recipe is from a customer of ours Jackie! We think you're awesome taking time out to share this gem with our community.