Choc Coconut Slice

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Over the Christmas holidays I was away at the family beach house where there is no wifi. I soon ran out of data on my phone and had to resort to non-tech activities to entertain myself....how bad is that!? Haha. Anyway I was browsing through my mum's cook books and came across this amazing looking (but VERY unhealthy!) slice. So as you do, I came up with a healthier version that is free of refined sugar and gluten (and dairy if you skip the chocolate) but still tastes AMAZING!

A little side note about the coconut condensed milk; it doesn't thicken up when you are cooking it on the element so don't freak out (like I did) if it seems too runny. Once you bake the slice in the oven and then leave it to cool, it does solidify and turn out perfectly 😀

If you make recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community 😊💛


Choc Coconut Slice

Ingredients:

Condensed Coconut Milk:

  • 1 can of coconut milk (full fat)
  • 1/4 cup maple syrup (or any other sweetener of your choice)

Base:

  • 1 cup almonds (or substitute the almonds for any other nut, seed or oats)
  • 1/2 cup desiccated coconut
  • 1/4 tsp sea salt
  • 2 Tbsp cacao powder
  • 2 Tbsp coconut oil
  • 1/2 tsp vanilla extract
  • 1/2 cup dates

Topping:

  • 1/2 cup almond pieces
  • 1/2 cup dried cranberries (I recommend you always buy organic dried fruit)
  • 1/2 cup desiccated coconut
  • 100g dark chocolate (I used Lindt 85%)

Instructions:

  1. Heat the coconut milk on medium heat until it boils. Reduce to a simmer and whisk in the maple syrup. Leave to simmer for about 30 minutes until it reduces down.
  2. In a blender or food processor, blend the almonds, coconut, salt and cacao powder. Add the coconut oil, vanilla and dates and then mix.
  3. Press the base into a lined baking tray. Top with the almond pieces, cranberries, coconut, dark chocolate and the condensed coconut milk.
  4. Bake for 30 minutes in an oven at 160 degrees.
  5. Leave to cool on the bench top then place in the fridge to cool down completely before slicing. 

Makes 16 pieces


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