If you are a lover of coconut like I am, you need to give this recipe a try...
Bianca Slade from Wholefood Simply who created this recipe is a woman who loves to create quick and easy whole food treats that you can store in your freezer and raid at night.
The below recipe is definitely one of those but would be quite impressed if you had the willpower to have any leftovers to freeze.
Coconut Slice
INGREDIENTS
Base Layer
- 2 cups desiccated coconut
- 10 medjool dates, seeds removed
- 3 tablespoons cacao or cocoa
- 1 tablespoon honey
- 1 tablespoon coconut cream
- 1 teaspoon vanilla extract
- pinch of salt
Middle Layer
- 2 cups desiccated coconut
- 2 tablespoons honey
- 1 tablespoon coconut cream
Top Layer
- 6 tablespoons cacao or cocoa powder
- 4 tablespoons coconut oil, liquified
- 2 tablespoons maple syrup
- 2 tablespoons desiccated coconut
METHOD
- Line a square 20cm tin with baking paper overhanging the sides for easy removal.
- Place the base ingredients into your processor and blend at high speed until the mixture resembles a fine, sticky crumb. Press the mixture firmly into the base of your prepared tin and set aside.
- Place the ingredients for the middle layer into your processor and blend until the mixture is well combined and sticking together. Press the mixture over your base and set aside.
- Mix together the ingredients for your chocolate topping and 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 coconut. Return to the fridge to set completely.
- Serve and enjoy - hopefully with others!
Notes
- Place into freezer for 20 minutes prior to slicing. Once sliced this can be stored and served straight from the fridge or freezer, it will not be stable at room temperature.
- When making the chocolate topping ensure the coconut oil is not heated, you may even find it helpful to add the oil one tablespoon at a time.
Photo and recipe credit: Wholefood Simply Coconut Slice Recipe
