Chocolate Coconut Slice

Serves 6 / 12 (depending on cut size) 

Store in freezer. 

This has been one in the books for a while! I posted a photo on my Instagram a while back from when I first came up with this recipe and you guys have been asking for it ever since!

So here you go!! I’ve finally got my silly ass out to writing just in time for the new year celebrations.

Lots of love for 2017’s last foodie Fridays!! Just wanted to say a big thank you to everyone who has supported my little passion for all things in the kitchen this past year. I started foodie Fridays in june and I am so grateful for those who look on and send me such kind messages. You make this all worth it 🙂

Hope you enjoy this cheeky slice!

Processed with VSCO with q3 preset

YOU WILL NEED:

Base…
  • 1 cup of hazelnut
  • 1/3 cup of soaked pitted dates
  • 2 tbs of cacao powder
  • 1 tbs of coconut oil
  • Pinch of salt
Filling…
  • 1 cup of soaked cashews
  • 1 cup of coconut cream
  • 1/4 of warm water
  • 1/4 cup of maple syrup
Top…
  • 150g of 75-90% dark chocolate

METHOD

Firstly make sure you refrigerate your canned coconut cream for a least 4 hours (overnight is ideal). We want the thick cream to seperate to the top of the can.

Place all base ingredients into a food processor or high speed blender. Pulse in till mixture can be moulded but is still a crust like constancy.

Line a baking tin and press base evenly into bottom. Freeze while you make the filling.

Drain your cashews and pop into food processor with rest of ‘filling’ ingredients. Pulse in till a smooth consistency is formed.

Pour batter on top of base and freeze for four hours.

Once solid. Melt your dark chocolate and drizzle over the top.

Pop back in freezer for another 10 and there you have it!

Best eaten when left out for 5 minutes 

PS. If you would like to get creative and add other ingredients such as raspberries, dried fruits, different syrups.. go for it!! Your the chef, remember.

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