Chocolate Coconut Slice
Serves
12-16
servesDecadence in every bite…
After fielding an avalanche of recipe requests after posting this photo on instagram (you ARE following me, right?) I sat down to write it up for you.
This recipe originated in an old copy of Gourmet Traveler magazine. I have since tweaked it to suit my tastes and can safely say that you will love this decadent chocolate treat that is both dairy and refined sugar free.
Enjoy!
Ingredients
- Base:
750 grams of medjool dates
110 grams of cacao powder
2 Tablespoons of rice malt syrup
200 grams of coconut oil, melted
4 grams of desiccated coconut
- Ganache Topping:
250 grams of dark chocolate, chopped finely
400 ml can of coconut cream
1 Tablespoon of rice malt syrup
1 teaspoon of vanilla extract
Directions
- Line a 20 x 20 cm tin with baking paper, leaving a decent overhang to use as handles later.
- Place all of the base ingredients into a food processor and blitz until well combined.
- Press into a smooth layer in the bottom of the cake tin and chill until ready for use.
- Heat the coconut cream, rice malt syrup and vanilla in a small saucepan until just barely simmering.
- Place the finely chopped chocolate into a heatproof bowl and pour the coconut cream over the top. Stand for five minutes without stirring.
- Stir mixture until smooth and glossy and then allow to cool for 15 minutes.
- Pour over the base in the tin and refrigerate until the ganache is set.
- Lift the slice out of the tin and cut with a hot knife.
- Serve with a scatter of sea salt on top.
 I%20sat%20down%20to%20write%20it%20up%20for%20you.This%20recipe%20originated%20in%20an%20old%20copy%20of%20Gourmet%20Traveler%20magazine. I%20have%20since%20tweaked%20it%20to%20suit%20my%20tastes%20and%20can%20safely%20say%20that%20you%20will%20love%20this%20decadent%20chocolate%20treat%20that%20is%20both%20dairy%20and%20refined%20sugar%20free.Enjoy!%20){kind=link}