Healthy Chocolate Coconut Slice | Well Nourished (2024)

January 9, 2020 | Baked Sweets, Healthy Lunchbox

This is such a yummy old fashioned style Chocolate Slice – it reminds me a lot of the one my nan always made me, only a little healthier. It’s a lovely chocolatey treat to stock your freezer with, so if you have hungry kids at home looking for a snack or need an easy lunchbox filler you’ll have this on hand ready to go!

Food memories are the best. As a kid I used to bake with my nan every weekend, we even occasionally ‘invented’ recipes. The ones that worked out, she carefully wrote on a note pad and sticky taped it into her recipe notebook. I still have that notebook, though the tape is browned and dried and the binding has seen better days.

Anyway, enough nostalgia…though I do hope that one of my recipes will perhaps form memories and be carried down in your family.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

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Chocolate Coconut Slice

Prep 10 minutes minutes

Cook 10 minutes minutes

Chill 30 minutes minutes

Serves: 12

This Chocolate Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. Sure to become a favourite with young and old alike!

Ingredients

150 g butter or coconut oil
85 g rice malt syrup, honey or maple syrup (¼ cup approx.)
30 g cacao powder - unsweetened Dutch process or raw
120 g wholemealspeltflour (1 cup)
90 g rolled oats (1 cup)
100 g desiccated coconut (1 cup)

Bittersweet Chocolate Icing (see note below)

30 g cacao powder - unsweetened Dutch process or raw (¼ cup)
2 tbsp coconut oil
2 tbsp rice malt syrup or honey
1 tbsp milk - of choice
10 g desiccated coconut (2 tbsp)

Method

Preheat your oven to 180°C/350°F (fan forced).
In a large pot over medium heat, melt your butter (or coconut oil). Thermomix 90, 1 minute, speed 3.
Turn off the heat and add the sweetener, mixing to combine. Thermomix 30 seconds, temp 90, speed 4.
Add all of the other ingredients and mix well until combined. Thermomix reverse speed, 30 seconds.
Press firmly into a lined tin and bake for 10-12 minutes. Take care not to overcook this as it can dry out. If your oven runs hot, reduce the temperature to 160°C.
Once cooled, pop it into the fridge to chill for 30 minutes or more.

Bittersweet Chocolate Icing

Make the icing by beating all of the ingredients together in a small bowl until smooth and creamy. Thermomix butterfly, 1 minute, speed 3.
Spread over the chilled slice and sprinkle over a little extra desiccated (or shredded) coconut.
Chill for 10 more minutes in the freezer, remove from the tin and carefully slice into squares by pressing straight down with a large sharp knife.

Store

Store in the fridge or freeze in an airtight container.

Note

The icing above is very rich (for dark chocolate lovers only). You can leave it off, top it with melted chocolate or a chocolate butter cream. This recipe works really well as a super healthy ganache too.
Refrigerating before slicing makes it much easier to cut without crumbling.

Variations

Gluten-free

Substitute the spelt with your favourite gluten-free flour and the oats can be replaced by quinoa flakes.

Dairy-free or vegan

Replace the butter with coconut oil (this will produce a tougher/ crisper slice).

Low-fructose

Use brown rice syrup as your sweetener.

I'd love to hear how you like this slice. Post a comment below or rate this recipe.

Course: Snack

Author: Georgia Harding

Healthy Chocolate Coconut Slice | Well Nourished (3)

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Healthy Chocolate Coconut Slice | Well Nourished (2024)

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