Choc Coconut Slice

By Catherine Noonan on February 18, 2015 in Food

Due to the cost and fluctuating availability of Medjool dates, I made this recipe using dried dates, which are also natural but much cheaper, and as an added bonus they’re already pitted for you. Due to the economical value of dried dates, they’re also especially good for use in big batch cooking.

When it comes to dried dates, Trident is my favourite brand (and this is a totally unbiased opinion). I can guarantee hands-down that Trident dates are the most caramelly and chewy dried dates on the market, and they are available in most small and large supermarkets.

To make this slice, I put a few eggs, coconut oil (but you can use melted butter) and a cup of dried dates in the blender, which I then mix with desiccated coconut, cacao powder and carob powder, and that’s that – into the oven and 35 minutes later my chocolate coconut slice is ready to, well, slice.

This slice keeps well in a container on both the bench and in the fridge, but with respect to flavour, the coolness of the fridge makes it just that bit chewier and therefore that much better. That said, this slice would be fine to sit in a picnic basket or lunchbox throughout the day too.

I use a combination of raw cacao and carob powder (just to be different), but feel free to use all of one or the other. You can even go for regular unsweetened drinking cocoa – at the end of the day, you’ll get the same affect.

Ingredients (makes 16 slices)
4 eggs
1 cup/150g dried dates
1/4 cup coconut oil (or melted butter)
1/4 cup raw cacao powder
1/4 cup carob powder (or raw cacao powder)
1 small pinch sea salt
2 cups desiccated coconut

Tools
Blender/food processor
Mixing bowl
20 x 20 square baking/cake tin

Method
1. Preheat a fan-forced oven to 160 degrees Celsius.
2. Line a 20cm x 20cm baking tin with baking paper and set aside.
3. In a blender or food processor, whiz the eggs, dates and coconut oil until combined.
4. Pour the mixture into a mixing bowl and add the balance of the ingredients, stirring with a spoon to combine.
5. Pour the batter into the lined baking tin and spread evenly into the corners, ensuring that it is level.
6. Bake for 35 minutes until firm.
7. Allow to cool before slicing and serving.