Coconut Chocolate Slice

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Coconut Chocolate Slice remains a childhood favourite treat for many. This version has been made with simple ingredients that make it gluten, dairy, egg, and nut-free. A perfect slice to share at your next morning or afternoon tea!

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A stack of 3 coconut chocolate slice pieces are sitting on a white plate with a few behind them on the same plate. A small teal plate is also behind and to the right filled with more slice pieces.

Key Ingredients

If chocolate and coconut are one of your favourite flavour combinations this recipe is definitely for you. Desiccated coconut, coconut cream and cocoa powder are the base ingredients here that deliver a blend of tastes and textures to produce a delicious slice.

All the ingredients needed to make coconut chocolate slice are spread out across a grey table in various bowls.

Desiccated coconut – Gives this slice a nice fine texture and also gives some crunch.
Cacao powder – It wouldn’t be a chocolate coconut slice without this key ingredient! If you find raw cacao powder too acidic, it can be substituted with cocoa powder.
Coconut oil – Adding good fats and additional flavour. Just remember in very hot weather this can also make a raw slice melt in your fingers so 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 – Contributes sweetness, but has that classic slightly caramel/toffee taste too. Overall it provides more depth of flavour to the slice.
Vanilla extract – Helps to enhance the flavour of the other ingredients.
Salt – Helps to balance out the sweetness of all the other ingredients.
Chocolate chips/buds – Topping ingredients that are optional but adored by the chocolate lovers!

The classic combination of chocolate and coconut is what continues to make this slice a family favourite. And this revised version now ensures it comes with added nutrients and is intolerant friendly too.

A small floral plate with two pieces of coconut chocolate slice is sitting on a grey table. A white plate stacked on a grey is at the top of the image, which is also filled with more slice.

Substitutions And Variations

If you’re serving this to a chocolate lover – mixing some finely chopped chocolate through the coconut mix is delish! It provides another texture and an even richer chocolate flavour. Just don’t use large chunks or cutting the slice will be difficult.

Add any other toppings you like. Once the melted chocolate has been spread quickly sprinkle over any toppings of choice. Goji berries, bee pollen or chopped nuts are great options.

How To Make This Coconut Chocolate Slice

This easy coconut chocolate slice comes together in a little under 20 minutes. All that’s required after that is time to let it set in the freezer.

Two white hands with dark pink nail polish are holding a small tray lined with baking paper that has toasted coconut on top.

Looking down into a blender bowl to see all the slice ingredients that have all been mixed together.

Two white hands are pressing the chocolate slice mixture into a white tin lined with baking paper.

A white hand holding a blue spatula is smoothing melted chocolate over the slice as a topping.

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, cacao, coconut oil, coconut cream, maple syrup, vanilla extract, and salt into a food processor. Blend on a medium speed until well combined. Alternatively, you can mix all the ingredients by hand in a large bowl. The final texture of the slice will be coarser, but it will be equally delicious.
Pour the slice mixture into the prepared dish and press down with your fingertips or the back of a spoon 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 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 coconut over the top.

A white plate stacked on a grey one is filled with coconut chocolate slice. A white hand with dark pink nail polish has picked up a piece from the plate.

Tips For Success With This Recipe

Keep a very close eye on the coconut as its toasting. It can burn in the blink of an eye! As such, I recommend checking every minute or so after it’s been stirred the first time.

Ensure the slice is pushed firmly into the tin when flattening it out or it will crumble not slice, when cut.

Storing And Freezing

Store any leftovers in an airtight container in the fridge for several days, or in the freezer for several months. It remains soft enough to eat straight from the freezer so there’s no need to defrost before eating.