Healthy Chocolate Coconut Slice

Monday, October 8, 2018 10:50 am
Reading Time: 2 minutes

Quality dark chocolate with 70 Р85% cocoa is rich in fibre and contains high amounts of manganese, copper, iron, magnesium and it also has plenty of potassium, phosphorus, zinc and selenium. This makes chocolate very nutritious.

Dark chocolate is also a powerful source of antioxidants and the bioactive compounds in cocoa may improve blood flow and lower blood pressure. Studies have also shown a drastic reduction in heart disease risk among those who consume dark chocolate regularly. Good news, chocolate can also improve brain function by increasing blood flow to the brain.

This delicious chocolate and coconut slice is moist and chewy and best of all it’s quick and easy to make. It’s perfect for those requiring a healthy treat that doesn’t contain any eggs or nuts.

healthy chocolate coconut slice

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 1/4 cups coconut (organic desiccated), plus an extra 2 Tbsp to sprinkle over the top
  • 1/3 cup coconut flour
  • 3 Tbsp golden flaxseed (fine ground)
  • 1/4 tsp baking soda (bicarb)
  • 1/4 tsp fine sea salt
  • 80g of 80% dark chocolate (organic), broken into pieces
  • 80g ghee, or grass-fed butter
  • 1/3 cup maple syrup, 100%, or unprocessed honey
  • 1 tsp vanilla extract (organic)
  • CHOCOLATE TOPPING:
  • 80g of 80% dark chocolate (organic), broken into pieces
  • 1 Tbsp coconut oil
  • 1 tsp maple syrup, 100%
  • 3/4 tsp vanilla extract (organic)

Directions

Preheat oven to 170c (fan-forced). Line a 27 x 17cm slice/bar tin with baking paper.

Add the coconut, coconut flour, flaxseed, baking soda and salt to a large bowl and mix well.

Add the chocolate and ghee to a small saucepan over low heat, whisk continually until combined and melted. Remove from the heat and add the maple syrup and vanilla, and whisk well.

Pour the chocolate mixture into the dry ingredients and mix well. Transfer to the prepared slice tin and distribute evenly. Use your fingers to compact the mixture and smooth the top surface.

Bake for 20 minutes, then remove and cool in the tin. Pour the prepared chocolate topping over the cooled slice and smooth over with a spatula. Sprinkle with the extra coconut and place in the fridge to set.

To serve: Remove the slice from the fridge and lift out using the baking paper. Place on a chopping board and cut into 5 x 4 rows, making 20 squares.

Store in an airtight container in the fridge for up to 10 days.

To make the Chocolate Topping: Add the chocolate and coconut oil to a small saucepan over low heat, whisk until combined and just melted. Remove from the heat and add the maple syrup and vanilla, whisk to combine.

Easy Chocolate Paleo Mousse

Recipe Thanks to Sue Joy, author of The Joyful Table.

Read 7 Proven Health Benefits of Dark Chocolate

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