Chocolate coconut slice is a deliciously indulgent treat that combines the richness of chocolate with the tropical sweetness of coconut. It’s a no-bake dessert, making it incredibly easy to whip up in no time. With layers of coconut and chocolate, this slice has a delightful chewy texture with a bit of crunch. It’s perfect for satisfying your sweet tooth or serving at gatherings, and can be made gluten-free with ease. This treat is ideal for anyone who loves the classic pairing of chocolate and coconut.
Ingredients:
- 2 cups desiccated coconut
- 1 cup almond meal (or gluten-free flour)
- ½ cup coconut oil, melted
- ⅓ cup maple syrup (or honey)
- 1 tsp vanilla extract
- Pinch of salt
For the chocolate layer:
- 1 cup dark chocolate, chopped (or chocolate chips)
- 2 tbsp coconut oil
Instructions:
- Make the coconut base: In a large mixing bowl, combine the desiccated coconut, almond meal, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Stir until the mixture is well combined and holds together when pressed.
- Press the base into a pan: Line an 8×8-inch baking dish with parchment paper. Press the coconut mixture firmly into the base of the pan, using the back of a spoon to flatten it evenly.
- Chill the base: Place the pan in the fridge or freezer for about 15 minutes to allow the base to set.
- Make the chocolate layer: In a microwave-safe bowl or over a double boiler, melt the dark chocolate and coconut oil together, stirring until smooth and glossy.
- Add the chocolate layer: Pour the melted chocolate over the chilled coconut base and spread it out evenly with a spatula. Place the pan back into the fridge for at least 30 minutes or until the chocolate is firm.
- Slice and serve: Once the slice has set, remove it from the pan and cut it into squares or bars. Store the slices in an airtight container in the fridge for up to a week.
This chocolate coconut slice is perfect for those moments when you need a quick and easy dessert that delivers on flavor and texture!
