This delicious chocolate coconut slice is chewy, moist, and super easy to make! Made with two chocolate layers, it is going to become one of your favourite treats! Only takes 15 minutes to prepare + it's healthy, gluten-free & dairy-free.
If it has chocolate and coconut I'm in. And trust me when I say that this slice, is loved even between not fans of coconut, it's just too good 😍. For more easy slice recipes, try this lemon coconut slice, and this carrot cake with coconut flour.
If you love healthy chocolate treats like I do, you might also want to try this healthy no-bake caramel slice these chocolate coconut balls, or this vegan no bake chocolate tart.
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Ingredients
This chocolate coconut slice recipe is made with simple ingredients that you can easily find in the grocery store.
Chocolate coconut base
- Pitted dates
- Coconut oil (liquid)
- Organic eggs
- Shredded coconut
- Coconut flour
- Raw cacao
- Baking powder
- Vanilla extract
Chocolate cream topping ingredients
- Thick canned coconut cream
- Raw cacao powder
- Honey
See recipe card for quantities.
How to make this chewy chocolate coconut slice
Making this healthy chocolate coconut slice is super quick & easy!! Preheat the oven in top & bottom baking mode at 180 degree Celsius.
Start by preparing the base mixture & the chocolate frosting
Make the chocolate coconut base
Using a food processor or food chopper, chop the dates along with the coconut oil, until the dates are finely chopped.
In a large mixing bowl, whisk the eggs. Add the chopped dates & coconut oil, and combine well. Stir the rest of the base ingredients and combine. The batter should be very thick and dark.
Make the chocolate frosting
Combine all the ingredients in a small bowl, until very smooth. Taste to make sure you're happy with the sweetness and amount of cacao, and adjust if necessary.
Bake the base layer
Add parchment paper to a 20cm x 20cm tray, and transfer the base mixture to it. Spread evenly using a rubber spatula, and bake for 15 minutes. It should feel very moist & chewy when you get it out!!
Top up with the chocolate cream frosting
If you want this chocolate coconut slice extra moist (my fav!)
While the base is still hot, add half of the chocolate cream on top, and spread evenly using a rubber spatula. The base will absorb most of the chocolate cream.
Let it cool completely at room temperature, and then spread evenly the other half of the chocolate cream. Sprinkle some shredded coconut on top, and cut in squares! Store in the fridge in an airtight container and eat cold.
If you want the slice normal moist (also great!)
Let the base cool down completely. Add the chocolate cream topping and spread evenly using a rubber spatula. Sprinkle some shredded coconut on top, and cut in squares! Store in the fridge in an airtight container and eat cold.
Tip: it's super important to not overbake the base! Otherwise it will end up too dry.
Substitutions
- Coconut sugar - instead of dates. This way you won't need a food processor or food chopper. Use ¾ of coconut sugar instead of dates.
- Use other flour - like almond flour, buckwheat flour or plain flour, instead of coconut flour. Please check the conversion rate as the amount will vary depending on the flour you use.
- Cocoa powder - instead of raw cacao (same amount)
- Vegan butter - instead of coconut cream.
- Chocolate chips - can be a great addition to the chocolate base
Why you will love this chocolate coconut slice
I could just say because it's simply delicious, but I'll give you a few more reasons... 😋
- Super quick & easy to make - 15 minutes to prepare, and 15 minutes to bake only!
- Naturally sweetened with dates - no added sugar!
- Great snack for morning tea or afternoon tea when the munchies kick in!
- Super moist & chewy
- Gluten-free & dairy-free
- Loved by everyone - even by not fans of coconut (I've tested it many times!)
Equipment
All you need to make this chocolate coconut slice is...
- Cup measurer
- Teaspoon & tablespoon measurer
- Food processor or food chopper
- Large mixing bowl
- Small bowl
- Whisk
- Rubber spatula
- 20cm x 20cm baking tray
Storage
Due to the coconut cream, this chocolate coconut slice must be stored in the fridge for up to 5-7 days. I also find it has a better texture when eaten cold.
I highly recommend using a brand new coconut cream can to make the slice last for longer.
Top tips to make the best chocolate coconut slice!
It's super important to not over-bake the base! Otherwise it will end up too dry. Bake in baking mode top & bottom, I do not recommend using the fan mode!
A thick canned coconut cream is a must, otherwise the chocolate cream will be too runny. Here you are some tips of how to find thick coconut cream in the supermarket:
- Shake the can and see whether it makes noise as if there’d be liquid inside. If it sounds liquid, it won’t work! If it doesn’t make noise, it’s because it’s thick/solid.
- Check the ingredients list. When a coconut cream has thickeners like guar gum, it’s very likely it’s going to be thick.
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Chocolate Coconut Slice (Gluten & dairy-free)
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 16 servings 1x
- Category: Dessert, snack
- Cuisine: Australian
- Diet: Gluten Free
Description
This delicious and healthy chocolate coconut slice is chewy, moist and super easy to make! Made with two chocolate layers, it is going to become one of your new favourite treats! Only takes 15 minutes to prepare + it's healthy, gluten-free & dairy-free.
Ingredients
Chocolate coconut base
1 cup of pitted dates
⅓ cup of coconut oil melted
2 large organic eggs / 3 small
½ cup of shredded coconut
¼ cup of coconut flour
¼ cup of raw cacao powder
1 tbsp of baking powder
1 tsp of vanilla extract
Chocolate cream topping
¼ cup of thick coconut cream
3 tbsp of raw cacao powder
1 tbsp of honey
Instructions
Make the chocolate coconut base
- Preheat the oven in top & bottom baking mode at 180 degree Celsius.
- Using a food processor or food chopper, chop the dates along with the coconut oil, until the dates are finely chopped.
- In a large mixing bowl, whisk the eggs. Add the chopped dates & coconut oil, and combine well. Stir the rest of the base ingredients and combine. The batter should be very thick and dark.
- Add baking paper to a 20cm x 20cm tray, and transfer the batter to it. Spread evenly using a rubber spatula, and bake for 15 minutes. It should feel very moist & chewy when you get it out!!
Make the chocolate frosting
- Combine all the ingredients in a small bowl, until very smooth. Taste to make sure you're happy with the sweetness and amount of cacao, and adjust if necessary.
Top up with the chocolate cream frosting
- If you want this chocolate coconut slice extra moist: While the base is still hot, add half of the chocolate cream on top, and spread evenly using a rubber spatula. The base will absorb most of the chocolate cream. Let it cool completely at room temperature, and then spread evenly the other half of the chocolate cream. Sprinkle some shredded coconut on top, and cut in squares! Store in the fridge and eat cold.
- If you want the slice normal moist: Let the base cool down completely. Add the chocolate cream topping and spread evenly using a rubber spatula. Sprinkle some shredded coconut on top, and cut in squares! Store in the fridge and eat cold.
Notes
Due to the coconut cream, this chocolate coconut slice must be stored in the fridge for up to 5-7 days. I also find it has a better texture when eaten cold.
I highly recommend using a brand new coconut cream can, to make the slice last for longer.
It's super important to not over-bake the base! Otherwise it will end up too dry. Bake in baking mode top & bottom, I do not recommend using the fan mode!
A thick canned coconut cream is a must, otherwise the chocolate cream will be too runny.
Duncan
Great snack and easy to make.
Heidi
Your instructions are very clear We had this on the weekend and it was all eaten in a moment
Going to make it for school lunches this week!
Kate
This slice is so good with a cup of tea!
Hayley
Delicious! Not too sweet or sugary - perfect as a post dinner dessert or mid morning snack. Or afternoon tea. Whenever really ☺️
Catalina
BUENÍSIMOS!!!!!!!!
Akila
It is delicious! They have become the whim of the midday coffee!
Joseba
Realmente delicioso y fácil de hacer. Las instrucciones son muy claras y sencillas. ¡Enhorabuena Ali!
Soraya
A friend took this desert to a dinner the last Christmas and I really love it!!!!!!! I will try to cook soon!
I have some doubts:
- is it possible make the coconut flavour with a food processor? Or we've bought it?
- does the coconut milk work? Or must be cream?
Many thanks for your help!
alicia gonzalez tome
Hello Soraya! Thanks for the comment.
I guess you mean coconut flour? I would highly recommend using the store-bought flour, rather than making it yourself.
As for the coconut cream, yes it has to be thick cream, as otherwise the chocolate cream will be too runny.
Let me know how it goes 🙂
Layla
This cake is so delicious!! I love the texture 🙂 and I enjoy it even more when I know is so healthy!
Marta
Yo ya hice este bizcocho, es muy fácil de hacer, está impresionante de rico, muy suave y con un buen chocolate creo que le gusta a todo el mundo, además dura bastante en la nevera.