Chocolate Coconut Slice

recipe by Naomi Sherman

CATEGORY: Treats and Snacks

Nutrition Facts

DIETARY REQUIREMENTS: Sugar FreeDairy FreePlant BasedGrain Free

CALORIES

kcal

protein

g

carbs

g

fat

g

serves

serves

Introduction

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.

Enjoy!

Tags: Dairy Free,Grain Free,Plant Based,Sugar Free

The recipe

Ingredients

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

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

Step 1

Line a 20 x 20 cm tin with baking paper, leaving a decent overhang to use as handles later.

Step 2

Place all of the base ingredients into a food processor and blitz until well combined.

Step 3

Press into a smooth layer in the bottom of the cake tin and chill until ready for use.

Step 4

Heat the coconut cream, rice malt syrup and vanilla in a small saucepan until just barely simmering.

Step 5

Place the finely chopped chocolate into a heatproof bowl and pour the coconut cream over the top. Stand for five minutes without stirring.

Step 6

Stir mixture until smooth and glossy and then allow to cool for 15 minutes.

Step 7

Pour over the base in the tin and refrigerate until the ganache is set.

Step 8

Lift the slice out of the tin and cut with a hot knife.

Step 9

Serve with a scatter of sea salt on top.

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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

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