This coconut chocolate slice is an easy no-bake recipe. In just a few simple steps you will have a nourishing dessert to share with friends and family that everyone will love.
This deliciously fudgey chocolate slice is gluten, dairy, and egg free. Depending on the chocolate chosen for the topping it can be dairy free too.
Preheat the oven to 160ºC / 325ºF. Line a large baking sheet with baking paper and also a 20 x 14 cm / 8 x 5.5-inch tin to set the slice in.
Put coconut onto the baking sheet and spread out. Bake for 6 minutes stirring 2 - 3 times to ensure the coconut doesn't burn. Remove from the oven and allow to cool.
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.
Press the slice mixture into the prepared tin and flatten out the top. Melt choc chips & coconut oil together, mix, then pour over the slice.
Chill in the freezer for 30 mins. Remove, slice into 12 squares, and serve straight away. Leftovers should be stored in the freezer.