“This tastes like toothpaste, Mum” were the words from my biggest lad after tasting this slice.
But before you runaway wondering why I would bother sharing such dentally-inspired baked goods, apparently tasting like toothpaste isn’t necessarily a bad thing for small child.
I know, I don’t really get it either but his follow-up exclamation of “it’s delicious, I love it!” were far more complimentary.
In my humble palate’s opinion, which is not nearly as refined as a four-year-old’s, this slice is like eating a beautifully decadent after-dinner mint.
The combination of dark chocolate and mint is classic for a reason and the addition of pistachios adds a wonderful texture and crunch, but if you’re not into dark chocolate, I’m sure milk chocolate infused with mint will be just as tasty.
While I can’t promise you that nine out of 10 dentists endorse this slice as a great toothpaste-alternative, I can promise you that it goes down a treat with a cuppa.
75g plain flour
75g self-raising flour
80 desiccated cocounut
200g brown sugar
130g butter, melted
85g pistachios, roughly chopped
1 tablespoon maple syrup
1 can condensed milk
200g block of mint dark chocolate, melted (I used Lindt Mint Intense)
Pre-heat oven to 180 degrees Celsius.
For the base, combine all dry ingredients in a bowl and whisk to combine. Add melted butter and press into a slice tin lined with baking paper.
Place in the oven for 15 minutes.
For the filling, combine all ingredients except pistachios in a saucepan and stir until smooth and combined, with a tinge of colour change (looking more like caramel). Throw in your pistachios and mix well.
Pour on top of your base and pop back into the oven for 10-15 minutes or until nice and golden and bubbly.
Allow to cool before pouring melted chocolate on top and setting in the fridge.