Chocolate Coconut Slice
Servings: 12
This Chocolate Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. Sure to become a favourite with young and old alike!
Ingredients
- 150 g butter or coconut oil
- 85 g rice malt syrup, honey or maple syrup (¼ cup approx.)
- 30 g cacao powder - unsweetened Dutch process or raw
- 120 g wholemeal spelt flour (1 cup)
- 90 g rolled oats (1 cup)
- 100 g desiccated coconut (1 cup)
Bittersweet Chocolate Icing (see note below)
- 30 g cacao powder - 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)
Instructions
- Preheat your oven to 180°C/350°F (fan-forced).
- In a large pot over medium heat, melt your butter (or coconut oil). If using a Thermomix 90, 1 minute, speed 3.
- Turn off the heat and add the sweetener, mixing to combine. If using a Thermomix 30 seconds, temp 90, speed 4.
- Add all of the other ingredients and mix well until combined. If using a Thermomix reverse speed, 30 seconds.
- Press firmly into a lined tin (approx. 17 x 27cm) 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. If using a 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
- Store in the fridge or freeze in an airtight container.
Note
- 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.