Coconut Slice
base
- 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
- 2 cups desiccated coconut
- 2 tablespoons honey
- 1 tablespoon coconut cream
top
- 6 tablespoons cacao or cocoa powder
- 4 tablespoons coconut oil, liquified
- 2 tablespoons maple syrup
- 2 tablespoons desiccated coconut
- 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. Eat and enjoy!
*you can use rice malt syrup if you prefer.
notes –
- I place the slice into the 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.
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Recipe
Quick and Easy Coconut Slice
Published
Rating
Based on 83 Review(s)
19 comments
I have a sort of silly question, but here goes: do I have to have a food processor? I have a standard sort of blender and a stick blender with a processor bowl accessory. Are these sufficient? Oh and a stand mixer. Thank you!
Hi Donna,
Not a silly question at all.
It really depends. Some people find their blender is powerful enough to make the base of this recipe. If you soak the dates in water first and add a tablespoon of coconut cream that will make it easier. I hope this helps. x
Thank you so much, this really helps me to have the courage to try! 🙂
Late I’m sorry, but thank you!
Great recipe – I made it into little tarts and added a little coconut cream to the coconut layer. Loved by the family. Thank you for the recipe!
Thank YOU!! I really appreciate the feedback. I am glad you enjoyed it. xx
could you substitute honey or something else for the dates? I am following a SIBO diet and this recipe looks amazing and i want it! but the dates are a no for me.
Perhaps use the chocolate layer from the top deck recipe?
This is amazing! I love your recipes. This is my go to website for all things sweet. Thank you.
That is lovely to hear Hannah, thank YOU!!! I am glad you enjoyed the recipe. Be sure to let me know how you go with anything else that you try. x
Can you freeze this slice. Thankyou 🙂
Wonderful words ❤
That is a very beautiful blog Bianca
Delicious!!! And it really IS quick and easy – thank you! Next time I’ll add some peppermint essence to the middle layer.
This recipe sounds really yum. Do you happen to know the calorific value please?
I have worked out the calorific value of this recipe. It is quite horrifying. A piece 5cms x 5cms (2 inches x 2 inches) which is really very small, is about 350 calories (1400 kilojoules) !!!!! That’s a whole meal as far as I’m concerned. This is not a healthy treat for kids at all it is overly sweet and calorie-laden. Beware!
Hi,
In regards to the choc topping, is it supposed to have a thick, liquidy texture? Or a sticky crumby texture?
Regards,
Ray
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OMG! Just made this and is absolutely delicious! Definitely making it again and don’t think these will last long in my household!