Coconut Chocolate Slice remains a childhood favourite treat for many. This version has been made with simple, wholesome ingredients that make it gluten, dairy, egg, and nut-free. A perfect slice to share at your next morning or afternoon tea!
In This Article
What Makes This Recipe So Good?
While this is a dessert or treat it still provides plenty of nourishment. The key ingredients are the desiccated coconut and the cacao powder. The coconut delivers a good amount of fibre, healthy fats, and lots of vitamins and minerals, particularly manganese and copper. These are great for skin, joint, bone, muscle and gut health. The cacao also contains some fibre but is very rich in minerals and antioxidants – substances that have a protective effect on the body as they work to protect cells against free radical damage and support long-term health and well-being.
Additionally, this recipe has been made with food intolerances in mind. The traditional chocolate coconut slice recipe uses butter, plain flour, and eggs. They’ve been removed in this version with no compromise on taste.
Ingredients – What You’ll Need To Make This Recipe
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.
- 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.
How To Make This Delicious Coconut Chocolate Slice Step By Step
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.
- 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.
Storing And Freezing
Leftovers can be stored 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.
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.
More Delicious Chocolate Recipes To Try
If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!
Coconut Chocolate Slice
- 2 cups desiccated coconut
- ⅔ cup maple syrup
- ⅓ cup coconut oil
- ⅓ cup raw cacao (cocoa powder is also fine)
- ¼ cup coconut cream
- 1 tsp vanilla extract
- ¼ tsp salt
Topping ingredients (optional)
- ½ cup chocolate chips (use dairy free if needed)
- ½ Tbsp coconut oil
- 2 Tbsp desiccated coconut
- 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, cacao, coconut oil, coconut cream, maple syrup, vanilla extract, and salt into a food processor. 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 with your fingertips or the back of a spoon so that it's flat (see note 2).
- 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. If preferred, add a chocolate frosting to the top of the slice instead. (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.