Coconut Slice

Classic coconut slice with a decadent chocolate topping for the perfect finish.

Ingredients:

Filling:
 6 cups desiccated coconut 
 ½ cup thick coconut cream 
 ½ cup rice syrup 
 ⅓ cup maple syrup 
 or agave syrup
 ⅓ cup melted coconut oil 
 1 tbsp pure vanilla extract or paste 
 1 tsp salt

Coating:
 ½ cup + 2 tbsp coconut oil 
 ½ cup + 2 tbsp maple 
 syrup or agave syrup 
 ½ cup dark cocoa powder

Directions:

1. Line a 20cm square slice tin with baking paper.
2. Combine filling ingredients in a food processor, scraping down sides as needed.
3. Press mixture into the tin to form an even layer and freeze until firm (a few hours).
4. For coating, melt coconut oil and syrup over simmering water, then whisk in cocoa and salt until smooth.
5. Pour coating over chilled filling and refrigerate for at least an hour until set.
6. Cut into bars and store in an airtight container, they last for weeks in the fridge or a month in the freezer.