- Prep Time: 30 minutes
- Serving: Serves more than 10
Coconut Slice
This coconutty delight has been shared with us by Bianca Slade from Wholefood Simply. Creating the lovely layers leads to a gorgeous end result. It's a great gluten and dairy free option for a sweet treat that also avoids nuts. What a great combo when you need something allergy friendly!
Recipe Tester Feedback: "This was a delicious treat for my dairy free stomach! My kids loved it too. A small piece is just enough to satisfy those cravings for a sweet treat." - Terri
No: Gluten / Dairy / Egg / Nuts
Preparation Time 30 minutes
Setting Time 4 hours
Makes 25 squares
Can be frozen
Ingredients
- Base:
- desiccated coconut - 175g
- dates - 10, medjool, seeds removed
- cacao powder - 30g, or cocoa powder
- honey - 20g, or rice malt syrup
- coconut cream - 20g
- vanilla - 1 tsp, extract
- salt - pinch
- Middle:
- desiccated coconut - 175g
- honey - 40g, or rice malt syrup
- coconut cream - 20g
- Top:
- cacao powder - 60g, or cocoa powder
- coconut oil - 80g, liquified
- maple syrup - 40g
- desiccated coconut - 15g, plus extra for topping
Method
- Line a 20cm square tin with baking paper overhanging the sides for easy removal.
Base:
- Add the coconut (175g), dates (10), cacao (30g), honey (20g), coconut cream (20g), vanilla (1 tsp) and salt (pinch) to the bowl. Blitz Speed 10 / 20 seconds, or until the mixture resembles a fine, sticky crumb.
- Press the mixture firmly into the base of your prepared tin and set aside in the freezer until the next layer is ready.
Middle:
- Add the coconut (175g), honey (40g) and coconut cream (20g) to the bowl. Program 1 minute / Speed 8, or until the mixture is well combined and sticking together. You may need to stop the motor, scrape down sides and continue if the mixture is not in contact with the blades.
- Press the mixture over your base and set aside in the freezer until the next layer is ready.
Top:
- Add the cacao (60g), oil (80g), maple syrup (40g) and coconut (15g) to the bowl. Program 1 minute / 37C / Speed 3. Scrape down sides and blade.
- Repeat 1 minute / 37C / Speed 2.
- Pour the topping over your slice, spreading it out to cover the middle layer.
- Place the slice in the fridge to set for five minutes before sprinkling with extra coconut. Return to the freezer for a few hours to set completely.
- Slice into 25 small squares.
- Once sliced, you can serve from the fridge or freezer. It will not be stable at room temperature.
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