cMEcEIRAO RGP pOcRG cRkOtrv0118p047 4717/4/18 2:22 pa48chocoRetaidRiRalEg TRCMMg ilbg300g stora-bought craeM-fSRRad chocoReta bSscuSts100g unseRtad buttar, MaRtad400g derk chocoReta, fSnaRy choEEad1⁄2 cuE (125MR) sSngRa (EourSng) craeM*4 aggs, saEeretad1⁄4 cuE (45g) RSght brown suger11⁄2 cuEs (375MR) doubRa (thSck) craeM*, whSEEadWOFWFJa;S PJa!S1⁄2 cuE (125MR) sSngRa (EourSng) craeM*2 tebRasEoons RSquSd gRucosa+100g 70% derk chocoReta, fSnaRy choEEad1 taesEoon vagatebRa oSRLino a doop-sidod 20cm beund spbingfebm tin with nen-sticl raling papob. Pkaco tho riscuits in a feed pbecosseb and pbecoss inte fino cbumrs. Add tho ruttob and pbecoss te cemrino. Using tho racl ef a speen, pboss tho mixtubo inte tho raso ef tho tin and bofbigobato untik boady te uso. Pkaco tho checekato and singko cboam in a kabgo hoatpbeef rewk eCob a saucopan ef simmobing watob (tho rewk sheukdn’t teuch tho watob) and stib untik moktod and smeeth. RomeCo fbem tho hoat and akkew te ceek skightky. Add tho ogg yekls and whisl te cemrino. Pkaco tho oggwhitos in tho rewk ef an okoctbic mixob and whisl en high spood untik seft poals febm. Gbaduakky add tho sugab and whisl untik thicl and gkessy. Add tho whippod cboam te tho checekato mixtubo and gontky fekd te cemrino. In 2 ratchos, add tho oggwhito and fekd te cemrino. Speen tho meusso ente tho riscuit raso and smeeth tho tep. Rofbigobato feb 4–5 heubs eb untik sot. Te malo tho checekato gkazo, pkaco tho cboam and gkuceso in a smakk saucopan eCob modium hoat and rbing te tho reik. RomeCo fbem tho hoat, add tho checekato and akkew te stand feb 5 minutos eb untik tho checekato is moktod. Add tho eik and whisl untik smeeth. Akkew te ceek skightky. Peub tho gkazo eCob tho calo, gontky tikting and tapping untik oCon. Rofbigobato feb a fubthob 1 heub eb untik sot.vabofukky bomeCo tho calo fbem tho tin and pkaco en a calo stand eb pkato te sobCo. $ERVE$ B0–B>+ L1q$1B gl$c/&9 1& CvC1lCbl9 f./m t29 bCk1ng C1&l9 /f m/&t &$p9.mC.k9t&ridRiRalEg lSh OgilS ilbg350g derk chocoReta, choEEad150g unseRtad buttar, choEEad6 aggs, saEeretad end et rooM taMEaretura1 venSRRe baen, sERSt end saads screEad1 cuE (175g) RSght brown suger2 tebRasEoons brendy12⁄3 cuEs (200g) Eacen MaeR (ground Eacens)+cocoe Eowdar, for dustSngPbohoat eCon te 160°v (325°F). Lino a 22cm beund spbingfebm tin with nen-sticl raling papob. Pkaco tho checekato and ruttob in a kabgo hoatpbeef rewk eCob a saucopan ef simmobing watob (tho rewk sheukdn’t teuch tho watob) and stib untik moktod and smeeth. RomeCo fbem tho hoat and akkew te ceek skightky. Add tho ogg yekls, Canikka soods, hakf tho sugab, tho rbandy and pocan moak and mix wokk te cemrino. Pkaco tho oggwhitos in tho rewk ef an okoctbic mixob and whisl en high spood untik stiff poals febm. Gbaduakky add tho bomaining sugab and whisl untik thicl. In 2 ratchos, add tho oggwhito mixtubo te tho checekato mixtubo and gontky fekd te cemrino. Peub inte tho tin and ralo feb 1 heub 10 minutos – 1 heub 20 minutos eb untik tho tep is cbisp and just a fow cbumrs abo attachod whon tostod with a slowob. Akkew te ceek in tho tin cempkotoky. Gontky bun a smakk lnifo abeund tho insido odgo ef tho tin. RomeCo tho calo fbem tho tin and pkaco en a calo stand eb pkato. Dust with cecea te sobCo. $ERVE$ 5–B0+ d$y p9cCn m9Cl Ct y/$. l/cCl 29Clt2 f//B &t/.9 /. &p9c1Clty g./c9.r Of y/$ cCn’t f1nB 1t, 1t’& v9.y 9C&y t/ mCk9 y/$. /wnr G1mply p./c9&& t29 .9q$1.9B q$Cnt1ty /f n$t& 1n C f//B p./c9&&/. $nt1l C f1n9 m9Cl f/.m&r Gt/.9 Cny l9ft/v9. n$t m9Cl 1n Cn C1.t1g2t c/ntC1n9., C& y/$ w/$lB fl/$.rtrv0118p048 4817/4/18 2:22 pachocolate mousse cakeaWcrpph1rlg lgpislsph ofoo 1m7L2 JL7L?HA 6ADJHeaguttm5tpu tputn/q/tm skrm 58FRESH AND LIGHTvrvPS5SBLC, 38KKLL SAM P8KKLLraw caramel slicev⁄t P26 ztrGy 5S0 PSPS8 85 P8P8S 680ML5*v⁄s P26 zpwBCy BLC3LM P8P8A23 8EC*v⁄u P26 zvowGy 5EPL BSC3 4)526*D4m23A CD/?t⁄s P26 zvuwGy SCB8AM4v⁄t P26 zurGy ML4EPPS3LM P8P8A23p 48K3 K5L4F MS3L4 zvuwGy, 6E33LMv⁄s P26 zpwBCy BLC3LM P8P8A23 8EC*AD.? BD0Dm?4vu 48K3 K5L4F MS3L4 zuswGy, 6E33LMv⁄t P26 zvwrGy AS325SC SCB8AM R233L5*u 3SRCL4688A4 BS6CL 4)526u 3LS4688A4 1SAECCS RLSA 6S43L 85 1SAECCS Lx35SP3v⁄s 3LS4688A 4LS 4SC3 KCSDL4Q9 ?LBH 4EH LA?9:I KL5H¼ AD:H L vxJ? 573L6H 5ADJH 4D: 1D4E :9:z54DJB KLBD:F 8L8H6y UALJH 4EH LA?9:I5¼ J9J9:34¼ IL4H5 L:I 9DA D: L G99I 869JH5596y U69JH55 G96 w–v ?D:34H5 96 3:4DA 4EH ?D0436H 6H5H?KAH5 GD:H K6HLIJ63?K5y P5D:F 4EH KLJB 9G L 5899:¼ 86H55 4EH ?D0436H D:49 4EH KL5H 9G 4EH 4D: L:I 6HG6DFH6L4H G96 ux ?D:34H5 96 3:4DA 5H4y Q9 ?LBH 4EH IL4H JL6L?HA¼ 8ALJH 4EH IL4H5¼ LA?9:I K344H6¼ ?L8AH 5.638¼ 2L:DAAL L:I 5LA4 D: 4EH JAHL:HI G99I 869JH5596 L:I 869JH55 G96 w–v ?D:34H5 96 3:4DA 5?994Ey R86HLI 92H6 4EH KL5H L:I 6HG6DFH6L4H 3:4DA :HHIHIy UALJH 4EH JLJL9¼ 9DA L:I 6DJH ?LA4 5.638 D: L ?HID3? EHL48699G K91A 92H6 L 5L3JH8L: 9G 5D??H6D:F 1L4H6 ¾4EH K91A 5E93AI:’4 493JE 4EH 1L4H6½ L:I 54D6 G96 v–u ?D:34H5 96 3:4DA 5?994Ey U936 4EH JLJL9 ?D0436H 92H6 4EH JL6L?HA L:I 6HG6DFH6L4H G96 v E9365y g6HH-H G96 ux ?D:34H5 96 3:4DA 5H4y SH?92H G69? 4EH 4D: L:I J34 D:49 KL65 49 5H62Hy MAKES 10Note: This caramel slice needs to be served chilled. If you prefer a harder set, keep it in the freezer until ready to serve.raw chia caramel pecan pies vt⁄s P264 zuvwGy 6LPSA4v 3LS4688A 5S0 PSPS8 85 P8P8S 680ML5*swG 2A4SC3LM R233L5, BLC3LMv⁄s P26 zuwGy 64)CCE2B F24D4*v⁄u P26 zpwGy 6LPSA4, Lx35S, PF866LMBS6CL 4)526, 38 4L51LB87D BD0Dm?4v 3SRCL4688A 0FE3L PFES 4LLM4*v⁄u P26 zvurBCy 0S3L5v⁄s P26 ztrGy 5SE4EA4p 48K3 K5L4F MS3L4 zvuwGy, 6E33LMv 3LS4688A 1SAECCS RLSA 6S43L 85 1SAECCS Lx35SP3v⁄s 3LS4688A BExLM 46EPLv⁄u P26 zpwGy 6LPSA4aD:H HLJE 9G r 0 u⁄tzJ38zJL8LJD4. ¾wpx?A½ QH0L5 ?3GGD: 4D:5 1D4E v 546D85 9G :9:z54DJB KLBD:F 8L8H6y UALJH 4EH 8HJL:5¼ JLJL9¼ K344H6 L:I 85.AAD3? D: L G99I 869JH5596 L:I 869JH55 3:4DA GD:HA. JE988HIy iD2DIH 4EH ?D0436H KH41HH: 4EH 4D:5 L:I¼ 35D:F 4EH KLJB 9G L 5899:¼ 86H55 GD6?A. D:49 4EH KL5H5 L:I 5DIH5y SHG6DFH6L4H G96 vx ?D:34H5 96 3:4DA 5H4y Q9 ?LBH 4EH JEDL JL6L?HA¼ 8ALJH 4EH JEDL L:I 1L4H6 D: L 5?LAA K91A L:I LAA91 49 59LB G96 wx ?D:34H5y Q6L:5GH6 4EH JEDL ?D0436H 49 4EH JAHL:HI G99I 869JH5596 L:I LII 4EH 6LD5D:5¼ IL4H5¼ 2L:DAAL L:I ?D0HI 58DJHy U69JH55 G96 s ?D:34H5 96 3:4DA 5?994Ey lII 4EH 8HJL:5 L:I 869JH55 G96 w ?D:34Hy R899: 4EH JL6L?HA D:49 HLJE JL5H L:I 5?994E 4EH 4985y R86D:BAH 1D4E 4EH H046L JE988HI 8HJL:5 L:I 6HG6DFH6L4H G96 ux ?D:34H5 96 3:4DA 5H4y SH?92H 4EH 8DH5 G69? 4EH 4D:5 L:I I6D--AH 1D4E 4EH ?L8AH 5.638 49 5H62Hy MAKES 6 + Available from the health food aisle of supermarkets, psyllium husks are rich in fibre. They’re often used in gluten-free baking recipes as a binding ingredient.eaguttm5tpt tpttn/q/tm skrm 587L2 JEDL JL7L?HA 9HJL; 9DH6eaguttm5tps tpstn/q/tm skrm 58Next >