Chocolate Coconut Slice

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Recipe by Naomi Sherman



Decadence 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.



  • 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


  • 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.