Rich, sweet and delicious.
For biscuit base, preheat oven to 180°. Line a square 10” loose bottom cake tin (3” height) with baking paper with the sides of the paper draping over the edge of the tin. In a large bowl mix together all the dry ingredients.
Melt the coconut oil and mix with honey. Add the wet mixture to the dry ingredients and thoroughly combine together. Save 2 tablespoons of the mixture for the decoration (bake this as well on a separate cookie sheet). Press the biscuit into the tin using either an off-set mini spatula or the back of a spoon.
To ensure that the layer of biscuit is even, prick at various places with a toothpick to see how deep in goes.
Bake for 20 minutes or until golden brown on top. Once out of over, rest for 2 minutes and then in to the freezer.
For rhubarb compote, chop rhubarb in to half inch pieces, no need to precise it’s going to be cooked down.
In a wide pan with a lid pop in the rhubarb and sugar and cook until the rhubarb breaks down the juice starts to bowl.
In a bowl mix together the cornflour and water. Add while mixing and cook until thickened. Transfer compote to a shallow and wide pan lined with cling film and chill in the fridge.
For the peanut butter caramel, pit the medjool dates and soak in boiling water for 15 minutes.
Once the dates are soft add all the ingredients to a food processor and pulse until a thick paste forms.
Spread the caramel in thin layer (2-3mm on the tooth pick) over the cooled biscuit.
For the chocolate layer, melt the chocolate gently over a bain marie. Add the coconut oil + rice malt syrup
To assemble, spread the caramel layer over the biscuit base in 2-3mm layer. Top with a 3-4 mm layer of rhubarb compote using an offset spatula. Chill in the freezer for at least 40 mins.
Once chilled, remove from the pan, take off the pan base and baking paper, this is where the long sides of baking paper should help.
Place on a wire rack with a tray underneath. Spread over the melted chocolate mix. Chill for 5 mins in the freezer.
Get a cloth +jug of boiling water and a long sharp knife ready. Trim the edges of the slice. Then using a ruler divide the slice in to 12 pieces (probably 1.5 inched in width each), make sure to clean the knife with each cut.
Decorate with toasted buckwheat, biscuit crumb and crushed freeze dried berries.
This recipe has not been edited or tested by the Bake Off Food Department.
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