Coconut Chocolate Slice
This coconut chocolate slice is an easy no-bake recipe, reminiscent of the little golden rough chocolates enjoyed during many a childhood. It’s made using simple, wholesome ingredients and is gluten, dairy, egg, and nut free too.
A nourishing version of a classic treat
I love a bit of food history, and on digging I found that the original Golden Rough was released by Masterfoods in the late 60s in Australia. Do you remember it? That little golden square usually sitting on the shelf beside a Mint Pattie.
There’s just something about that combination of chocolate and coconut that works so well, isn’t there? And with a few little tweaks we can make a much more nourishing version of this classic treat to enjoy.
Ingredients
There are just a few simple steps needed here. Once the coconut is toasted everything is tossed into a blender briefly, then pressed into a pan for chilling. The topping is optional, but I recommend it. What you end up with is a deliciously fudge-y coconut chocolate slice everyone will love.
- Desiccated coconut – Gives a nice fine texture to the slice, and also gives some crunch.
- Cocoa – It wouldn’t be a chocolate coconut slice without this key ingredient!
- Coconut oil – Brings summery vibes and some fat to the recipe to add flavour. Just remember in very hot weather this can also make the slice melt a touch in your fingers. It’s always best served straight from the freezer.
- Coconut cream – Adds a softer coconut flavour and is also what helps to make the slice fudge-like.
- Maple syrup – This is adding sweetness, but also has that classic slightly caramel/toffee taste. Overall it provides more depth of flavour to the slice.
- Vanilla essence – Helps to enhance the flavour of the other ingredients.
- Salt – Helps to balance out the sweetness of all the other ingredients.
If you’re short on time and decide against making the topping I still suggest giving it a quick sprinkle with some extra desiccated coconut. Just something that will make it pretty and presentable!
How To Make Coconut Chocolate Slice
If you’d prefer to just mix this all up in a bowl instead of pulling out your blender you definitely can. The final texture of the slice will be coarser, but it will be equally delicious.
- Preheat the oven to 160ºC / 325ºF. Line a large baking sheet with baking paper, and also line a 20 x 14 cm / 8 x 5.5-inch tin to set the slice in.
- Pour the coconut onto the baking sheet and spread it out. Bake for 3 minutes on the middle shelf, remove, and stir well then return to the oven and bake for another 3 minutes. If it’s not quite toasty enough put it in for 2 more minutes. Remove from the oven and allow to cool.
- Add the cooled, toasted coconut, cocoa, coconut oil, coconut cream, maple syrup, vanilla essence, and salt into a blender. Blend on a medium speed until well combined.
- Pour the slice mixture into the prepared dish and press down so that it’s flat across the top.
- To make the topping – melt the chocolate chips/buds with coconut oil then pour over the slice. Sprinkle with a little extra desiccated coconut to finish.
- Chill in the freezer for 30 mins to 1 hour. Remove, slice into 12 squares, and serve immediately. If there are any leftovers these should be stored in the freezer.
The topping for this slice is optional (though delicious and recommended!). If you opt to leave it out, simply add a sprinkling of extra desiccated coconut over the top.
FAQ
Technically this would work however, it’s far more coarse than desiccated coconut. As such I do recommend the desiccated. If you only have the shredded though, just leave the mix to blend for an extra 10 seconds. This will help break up the coconut a little more.
This coconut chocolate slice will last for several weeks in the freezer. To ensure it still tastes at its best I recommend leaving it no longer than 10 days.
Coconut Chocolate Slice
Ingredients
- 2 cups desiccated coconut
- 2/3 cup maple syrup
- 1/3 cup coconut oil
- 1/3 cup cocoa
- 1/4 cup coconut cream
- 1 tsp vanilla essence
- 1/4 tsp salt
Topping ingredients (optional)
- 1/2 cup chocolate chips (use dairy free if needed)
- 1/2 Tbsp coconut oil
- 2 Tbsp desiccated coconut
Instructions
- Preheat the oven to 160ºC / 325ºF. Line a large baking sheet with baking paper, and also line a 20 x 14 cm / 8 x 5.5-inch tin to set the slice in.
- Tip the coconut onto the baking sheet and spread it out so it's flat. Bake for 3 minutes on the middle shelf, remove from the oven, and stir thoroughly then flatten out again. Return to the oven and bake for another 3 minutes. If at this point it's not quite toasted enough – give it another stir, flatten out and cook for 2 more minutes. Remove from the oven and allow to cool completely (see note 1 below).
- Add the toasted coconut, cocoa, coconut oil, coconut cream, maple syrup, vanilla essence, and salt into a blender. Blend on a medium speed until well combined – about 10 – 15 seconds. This also breaks the coconut down a little more.
- Pour the mixture into the prepared dish and press down so that it's flat (see note 2).
- To make the topping – melt the chocolate with the coconut oil on the stove-top or in the microwave then pour over the slice. Spread it out to each corner so the entire top of the slice is covered. Sprinkle with a little extra desiccated coconut to finish (see note 3).
- Place in the freezer to chill for 30 minutes to an 1 hour. Remove, slice into 12 squares, and serve immediately. If there are any leftovers these should be stored in the freezer.
Notes
Nutrition
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I can’t wait to make this, Gabby. I love trying new recipes and this is right up my alley.
Aww thanks, Elaine. We love it, hope you do too!