Coconut Chocolate Slice

Enjoy the satisfying combination of rich cacao and tropical coconut in every bite of this quick and easy Coconut Chocolate Slice.

Course: Dessert

Cuisine: Australian

Keyword: Chocolate, Dairy free, Easy, Gluten free, Quick

Prep Time: 5

Cook Time: 10

Chilling time: 30

Total Time: 45

Servings: people

Calories: 263kcal

Author: Gabby Campbell

Ingredients

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

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, 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.

Video

Notes

Note 1: If preferred the coconut can also be toasted in a skillet on the stove. This is best done in batches to ensure it all toasts evenly. If doing it this way, be sure to keep moving the coconut around in the pan with a wooden spoon so the bottom doesn't burn.

Note 2: To help get a flat top, I use both a spatula and the back of a spoon. The mixture is quite moist so it's easy to shape.

Note 3: If you want something simpler than having to melt chocolate or make a frosting you can just sprinkle over a little extra coconut before freezing.

General note: If you don't have a food processor that slice ingredients can be mixed together in a large bowl. The final texture of the slice will be coarser, but it will be equally delicious.

Nutrition