My chocolate slice is a great afternoon snack for when the kids get home from school.


Gluten, dairy and egg free



  • 2 Cups desiccated coconut
  • 1½ Cups almond meal
  • ¼ Cup raw honey
  • ¼ Cup natural nut butter of your choice (I used the Brazil, cashew and almond spread)
  • ¼ Cup cocao
  • ¹⁄³ Cup coconut oil (melted)


  • 4 Tbsp. liquid coconut oil
  • 4 Tbsp. cocao
  • 3 Tbsp. maple syrup



  • Grease and line a square slice tin. Make sure some of the baking paper comes up the sides a little.
  • Place all the ingredients for the base in a food processor.
  • Blend all the ingredients until well combined and damp like wet sand.
  • Pour into the prepared slice tin and spread out evenly, pressing down firmly.
  • Place in the fridge to set a little for 10 minutes.
  • To make the topping, whisk all of the topping ingredients in a small bowl. Pour over the slice base and spread it out evenly. Shake the tray and little to make the top smooth.
  • Place in the fridge for 30 minutes or until set firm.
  • Remove from the tray by the baking paper and cut into squares. Keep in an airtight container in the fridge.


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