CHOCOLATE COCONUT SLICE


Chocolate Coconut Slice aka Bounty Slice is the perfect no bake sweet. You’ll love how easy it is to recreate a favourite childhood chocolate bar. Plus it’s vegan, gluten-free and easily made refined sugar-free.

EQUIPMENT

  • Food Processor
  • 20cm square cake pan, lined with baking paper.

INGREDIENTS  

Chocolate Base

  • 165 g almonds (1 cup)
  • 180 g medjool dates (approx. 12 dates or 1 cup)
  • 30 g raw cacao (1/4 cup)

Coconut Centre

  • 270 g desiccated coconut (3 cups)
  • 65 g coconut butter (1/4 cup)
  • 50 g date paste (2 tbsp.)
  • 1 tsp vanilla essence (optional)
  • 200 ml coconut milk (200ml)

Chocolate Topping

  • 200 g chocolate keep the slice raw by using raw chocolate
  • 140 ml coconut milk

INSTRUCTIONS 

Chocolate Base:

  • Line a 20cm square cake pan with baking paper.
  • Using a food processor blend almonds, pitted dates and raw cacao until the mixture holds together when pressed.
  • Press down firmly into the lined cake pan. Use a spatula, palette knife or the back of a soup spoon to press down as firmly and evenly as you can.
  • Refrigerate while you prepare the coconut layer.

Coconut Centre:

  • Into the bowl of a food processor add the desiccated coconut, coconut butter, date paste and vanilla.
  • Blend until well combined.
  • Add the coconut milk and pulse to mix through.
  • Press down firmly onto the chocolate base. Again use a spatula, palette knife or the back of a soup spoon to press down as firmly and evenly as you can.
  • Refrigerate while you prepare the ganache layer.

Chocolate ganache topping:

  • If not using chocolate buttons, chop the chocolate into small pieces and place into a heat proof bowl.
  • In a small saucepan, bring the coconut milk to a boil.
  • Pour the just boiled coconut milk onto the chocolate and allow it to sit for a minute.
  • Gently stir to combine. See notes for troubleshooting.
  • Pour the chocolate ganache onto the coconut layer and spread to evenly cover.
  • Refrigerate until set.
  • Using a hot dry knife cut into serving sizes.
  • Store in an airtight container in the fridge.

NOTES

Sometimes when making ganache, especially when using coconut milk, it may separate.  If this happens, adding 60 ml (1/4 cup) of cold plant-based milk to this amount of ganache and gently stirring, should bring it all back together and you will have shiny smooth ganache.For more details on how to make this refer back to the original blog post.If you made this recipe and share on Instagram please tag me sweeterwithdates and hashtag #sweeterwithdates, I would love to see!

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