This is such a yummy old fashioned style Chocolate Slice – it reminds me a lot of the one my nan always made me, only a little healthier. It’s a lovely chocolatey treat to stock your freezer with, so if you have hungry kids at home looking for a snack or need an easy lunchbox filler you’ll have this on hand ready to go!
Food memories are the best. As a kid I used to bake with my nan every weekend, we even occasionally ‘invented’ recipes. The ones that worked out, she carefully wrote on a note pad and sticky taped it into her recipe notebook. I still have that notebook, though the tape is browned and dried and the binding has seen better days.
Anyway, enough nostalgia…though I do hope that one of my recipes will perhaps form memories and be carried down in your family.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Chocolate Coconut Slice
- 150 g butter or coconut oil
- 85 g rice malt syrup, honey or maple syrup (¼ cup approx.)
- 30 g cacao - unsweetened Dutch process or raw
- 120 g wholemeal spelt flour (1 cup)
- 45 g rolled oats (1 cup)
- 100 g desiccated coconut (1 cup)
Bittersweet Chocolate Icing (see note below)
- 30 g cacao - unsweetened Dutch process or raw (¼ cup)
- 2 tbsp coconut oil
- 2 tbsp rice malt syrup or honey
- 1 tbsp milk - of choice
- 10 g desiccated coconut (2 tbsp)
- Preheat your oven to 180°C/350°F (fan forced).
- In a large pot over medium heat, melt your butter (or coconut oil). Thermomix 90, 1 minute, speed 3.
- Turn off the heat and add the sweetener, mixing to combine. Thermomix 30 seconds, temp 90, speed 4.
- Add all of the other ingredients and mix well until combined. Thermomix reverse speed, 30 seconds.
- Press firmly into a lined tin and bake for 10-12 minutes. Take care not to overcook this as it can dry out. If your oven runs hot, reduce the temperature to 160°C.
- Once cooled, pop it into the fridge to chill for 30 minutes or more.
Bittersweet Chocolate Icing
- Make the icing by beating all of the ingredients together in a small bowl until smooth and creamy. Thermomix butterfly, 1 minute, speed 3.
- Spread over the chilled slice and sprinkle over a little extra desiccated (or shredded) coconut.
- Chill for 10 more minutes in the freezer, remove from the tin and carefully slice into squares by pressing straight down with a large sharp knife.
- Store in the fridge or freeze in an airtight container.
- The icing above is very rich (for dark chocolate lovers only). You can leave it off, top it with melted chocolate or a chocolate butter cream. This recipe works really well as a super healthy ganache too.
- Refrigerating before slicing makes it much easier to cut without crumbling.
Gluten-freeSubstitute the spelt with your favourite gluten-free flour and the oats can be replaced by quinoa flakes.
Dairy-free or veganReplace the butter with coconut oil (this will produce a tougher/ crisper slice).
Low-fructoseUse brown rice syrup as your sweetener.
I'd love to hear how you like this slice. Post a comment below or rate this recipe.
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