Creamy Coconut Slice Recipe
Creamy Coconut Slice Recipe
We can’t stop thinking about this dreamy Coconut Slice recipe! Super easy and made with our Limited Edition Flavour of the Month Meringue Bar – Creamy Coconut for a mouthwatering moment of bliss.
INGREDIENTS
FOR THE BASE:
75g Pitted Dates
50g Rolled Oats
1 heaped teaspoon Coconut Oil
1 Creamy Coconut Flower & White Meringue Bar
FOR THE COCONUT LAYER:
40g Coconut Oil
30g Maple Syrup
80g Desiccated Coconut
FOR THE CHOCOLATEY TOPPING:
75g Dark Chocolate
50g White Chocolate
Make it:
1. Make the base: Add the base ingredients to a blender/food processor reserving 20 grams of the oats & meringue bar. Mix well until a sticky dough forms. Transfer to a bowl, and use your hands to mix in the remaining oats & crunched up meringue bar.
2. Press the base mixture into a loaf tin lined with grease-proof paper. Chill in the freezer for 5 minutes whilst you prepare the next layer.
3. Make the coconut layer: In a medium-sized microwaveable bowl, melt the coconut oil. Mix in the maple syrup and dessicated coconut and stir to combine. Press this mixture on top of the base layer and return to the freezer for a further 10 minutes.
4. Make the chocolate layer: Melt both chocolates in separate small microwave-safe bowls. First spread the dark chocolate on top of the coconut layer, then dollop the white chocolate. Return to the freezer for a further 15 minutes or until firm.
5. Remove from the freezer a few minutes before slicing into squares with a flat-edged knife.