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 for the upcoming new school term.
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 note book. I still have that note book, 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 recipe will perhaps form memories and be carried down your family.
To celebrate the new upcoming school term…enter the coupon code LUNCH10 to receive 10% off ‘The Well Nourished Lunchbox’ ebook and bundles.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Healthy Chocolate Coconut Slice
- 150 g butter - melted
- 85 g rice malt syrup, honey or maple syrup (¼ cup approx.)
- 120 g wholemeal spelt flour (1 cup)
- 45 g rolled oats (½ cup)
- 30 g cacao (¼ cup) unsweetened Dutch process or raw
- 100 g desiccated coconut (1 cup)
Bittersweet Chocolate Icing (see note below for alternatives)
- 30 g cacao -unsweetened Dutch process or raw (¼ cup)
- 2 tbsp coconut oil
- 2 tbsp rice malt or maple syrup
- 1 tbsp coconut milk
- 10 g desiccated coconut (2 tbsp)
- Preheat your oven to 180°C/350°F.
- Melt your butter (or coconut oil). Thermomix 90, 1 minute, speed 3.
- Add the sweetener and mix to combine. Thermomix 30 seconds, temp 90, speed 4.
- Add all of the other ingredients and process or mix well until combined. Thermomix reverse spoeed, 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 temp. to 160°C.
- Once cooled, pop it into the fridge to chill for 30 minutes or more.
- Make the icing by mixing all of the ingredients together in a small bowl. Spread over the chilled slice.
- Sprinkle over the desiccated coconut.
- Chill for 10 more minutes, remove from the tin and carefully slice into squares by pressing straight down with a large sharp knife.
- Refrigerating before slicing makes it much easier to cut without crumbling.
- Store in the fridge or freeze in an airtight container.
- The icing is very rich (for dark chocolate lovers only). You can leave it off or top it with melted chocolate or your favourite frosting. This Chocolate Avocado frosting would be nice too.