Chocolate nut refrigerator cake/bars

Paleo, gluten-free, wheat-free, sugar-free, yeast-free, soya-free, coeliac-friendly, diabetic-friendly


I just adore refrigerator cake, the type one used to make as a child - crush the digestive biscuits, melt the chocolate, butter and golden syrup, throw in some dried fruit and mix well then press into a tin and refrigerate until set and ready to slice, the anticipation!
Nowadays that would make me feel awful, all that sugar, the carb loading, wheat, butter, no, no, no!  Doing without, no, no, no!
Here's my re-worked version.
You will need:


Cup measures for ease or scales
Tablespoon
Food processor

Either one rectangular tray or 2 smaller ones
I have used 2 smaller ones as wish to give to different friends!
Mine measure 10inches (26cm) long x 6 inches(16cm) wide x 2inches (5.5cm) deep







Ingredients:

I use roasted and salted nuts because they are less likely to contain moulds or fungi.  If using raw nuts I would place the nuts on a baking tray in the oven at 150C for around 20 minutes remembering to turn the nuts after 10 minutes.  I find that this improves the flavour and may even kill off any spores.
If using unsalted nuts I suggest adding about 1/2 teaspoon of ground rock salt - my favourite is Himalayan Pink rock salt - as chocolate and salt taste wonderful together.
I buy Joseph's sugar free syrup on-line.  I have seen it on various sites such as avidlite and lowcarbmegastore.  It comes in a plain flavour and a maple syrup flavour, both are great.  The sweetener is maltitol which is a naturally derived polyalcohol.  To my palate it has the best taste of all the polyalcohol sweeteners to date and I have tried Splenda, Tagatesse, Erythritol.  It is 90% as sweet as sugar.  I have also tried Stevia and Xylitol but just did not like the taste of either. 
If sugar is not an issue for you replace the Joseph's sugar-free syrup with maple syrup or agave nectar, you may need less as both are sweeter.

The local asian store is a good source for nuts in many shapes and forms as well as coconut oil and coconut milk.

Dry
1 cup (140g) roasted salted almonds
1 1/2 cups (140g) roasted salted pecans
1/2 cup (70g) roasted salted macadamias
2 tablespoons cocoa powder
2/3 cup (80g) ground almonds
2/3 cup (40g) shredded coconut

Wet
85g dark chocolate, melted - I use 90% cocoa chocolate by Lindt
2 tablespoons coconut oil, melted
4 tablespoons Joseph's sugar free syrup - either plain or maple syrup flavoured (if using real maple syrup use to taste and in region of 2-3 tablespoons)
2 teaspoons vanilla extract

Method

Put all the dry ingredients in the food processor
Pulse until the whole nuts are crushed but not smooth.

Melt the chocolate in the microwave on 40% for 1 1/2 mins then shake, microwave for another 1 1/2 minutes at the same power and stir, do the same again  and stir.(or until melted and lump free)

Add the coconut oil and microwave for 40 seconds on the same power and stir well, the oil will continue to melt in the warm chocolate.(also until lump free)

Add the Joseph's sugar free syrup and vanilla extract to the dry ingredients in the food processor.

Add the melted chocolate and coconut oil.

Pulse until everything is well mixed and starts to cling together.

At this stage if you want to add for example dried fruit such as dried cherries, apricots, figs, raisins then do.  I have not because of the added sugar content that dried fruit contains.

Pour into a lined (roughly will do fine) tray or rectangular container.  Press down firmly with the back of a metal spoon. 

Refigerate for about 2 hours then cut into the size you wish each piece to be.  Then leave for another 2 hours to harden.

Enjoy knowing that not only is this sweet and chocolatey but also nutritious.