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Doreen's Coconut Slice

sugar free coconut slice

I was fortunate enough to be on retreat recently, where my friend, the lovely Doreen Palmer was doing the cooking. 

Her food is always so wholesome and full of life. She made these gorgeous coconut slices, adapted from a recipe she’d found for bounty bars.  I really like them in this shape and form where they’ve moved from being chocolate bars up to the cakey end of the spectrum – which personally speaking, is one of my favourite spots.

I could only sample a tiny corner, because she’d made them with an alternative natural sweetener that was too high in sugars for me to eat.  But that little nibble was enough for me to obsess from that point on about making my own version with a low sugar/low GI sweetener. 

And now the day has come…..


FOR THE COCONUT BASE

180g dessicated coconut
125ml melted coconut oil
2 tbsp ground xylitol

FOR THE CHOCOLATE

140g cacao paste
1 tsp coconut oil
2 tbsp ground xylitol
1 tbsp yacon syrup
5 drops of butterscotch essence

Mix the dessicated coconut, sweetener and coconut oil in the food processor on high for 5 minutes.
(Apparently this is because you are turning it into a cream rather just mixing it up).
Turn out into a small baking tin lined with baking paper.
Press down evenly across the tin.
Put in the freezer to set for 30 minutes.
Melt the cacao paste and coconut oil in a bowl, inside a pan of water over a gentle heat.
Stir often until melted.  Add the sweetener and flavouring.
Pour over the coconut and put in the freezer or fridge until the chocolate hardens.

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