A gluten-free chocolate coconut slice recipe (dairy & refined sugar free) that’s easy to make, delicious AND topped with choc-fudge icing.
Paleo chocolate coconut slice
Looking for a gluten-free chocolate slice? This one is for you.
Why choose this recipe for chocolate coconut slice?
- It’s delicious. That’s always number one.
- It’s gluten-free (but doesn’t taste like it).
- It’s refined-sugar free.
- It’s dairy-free.
- It’s easy to make.
You put the lime in the coconut and shake it all about.
Repeat – the lime in the coconut and shake it all about.
Sorry but it’s stuck in my head and it only seems fair that it be stuck in your head too (you’re welcome!).
Why all the coconut song and dance?
Well I’ve gone a little coconut-mad recently.
Coconut products seemed to be popping into my line of attention a lot recently so I gave in.
I dropped into my local health food store, took out a small loan and left with coconut oil, flour, sugar and flaked coconut.
Ok so I exaggerate slightly but this stuff is not cheap.
You do get value for money though, coconut products pack quite a punch health-wise.
Ingredients to make paleo chocolate coconut slice
Raw cocoa powder – gives the chocolate flavour. Raw cacao powder has more nutrients than regular cocoa powder as it hasn’t been heated.
Coconut oil – adds a bunch of healthy fat
Pure maple syrup – sweetness from a pure sugar source.
Coconut flour – a paleo flour make from coconut.
Chopped nuts, lightly toasted (I used a combination of hazelnut meal and chopped macadamia nuts) – alternatively use almond meal.
Eggs – preferably free-range.
Sea salt – an essential ingredient in any chocolate dish to bring out the chocolate flavour.
Paleo vegan chocolate icing – because what’s a good slice without icing?
Shredded coconut – for sprinkling on top
What’s so good about coconut oil?
Did you know coconut oil can help reduce and prevent wrinkles if you smooth it on your face?
According to quite a lot of sources it’s really quite good for you.
Here’s the craziest idea – it can apparently help you lose weight.
Apparently it’s because it’s really easy to digest.
Additionally it can help you digest other food too and it boosts your metabolism.
Plus it has been thought it can improve your immune system. (p.s. it also makes delicious raw chocolates).
What’s good about coconut flour?
Coconut flour, for one smells amazing but it’s also gluten-free and high in fibre and protein.
Sounds much better than regular gluten-free flour to me.
The other benefit?
It gives baked goods containing it a nice coconut hit.
As I mentioned yesterday, I found the recipe for paleo chocolate coconut slice on the back of the coconut flour packet because yes, I read packets and try the recipes.
You may as well get value for money I think.
This was my first ever venture into baking with coconut flour so I was a bit sceptical and was already planning backup desserts in case of failure.
I have since stashed those ideas away for another occasion because this was anything but a failure.
Rich and dense with an almost devil’s-cake-like consistency, the slice was so tasty I found myself going back for seconds (and thirds and …).
I think I convinced myself that it was healthy and that was my excuse for eating so much.
The original recipe didn’t have anything on top but looking at it sitting on the cooling rack, I thought it needed a little something special.
Paleo and vegan chocolate icing was just the thing to perfect it cloaking the top in fudgy goodness.
I personally would say this one competes with its buttery, refined-sugar cousin (chewy chocolate slice) pretty fairly and no one will know they’re eating something practically healthy.
Looking for more delicious Paleo recipes?
- Paleo chocolate almond balls
- Paleo banana cupcakes
- Paleo corn chips
- Rich chocolate paleo vegan icing
Paleo chocolate coconut slice
- 70g raw cocoa powder
- 130g coconut oil
- 3/4 cup pure maple syrup
- 50g coconut flour
- 1/3 cup chopped nuts, lightly toasted (I used a combination of hazelnut meal and chopped macadamia nuts)
- 4 free-range eggs, separated
- pinch of sea salt
- Paleo vegan chocolate icing
- Shredded coconut for sprinkling on top
- Pre-heat the oven to 160C fan-forced.
- Use a little coconut oil to grease a 24x18cm slice tin (I just used my fingers to spread it out).
- In a bowl, combine the melted (liquid) coconut oil and cocoa and whisk until smooth.
- In the bowl of an electric mixer, beat the egg yolks and maple syrup together until smooth and creamy (it won't thicken as much as if you were beating the egg yolks with sugar).
- Pour the choc-coconut oil into the maple syrup mixture and beat again until mixed in.
- Sift the flour over the bowl and mix it in followed by the nuts.
- In a separate bowl, whisk the egg whites and salt together until stiff peaks form.
- Take the bowl off the stand and gently fold the egg whites through the rest of the mixture.
- Pour the batter into the tin and spread out the top.
- Bake for 20 minutes or until a cake tester inserted in the middle comes out clean.
- Leave it to sit in the tin for 5 minutes then transfer to a wire rack to cool completely.
- Spread with icing and then sprinkle with coconut.
More paleo recipes
About The Author
Nutrition and Wellness Coach, mum of 3 and creator of Claire K Creations, Claire Cameron is passionate about simplifying natural living for busy families.
Through good food, natural products & simple living she'll help you achieve better health and a happier planet in a quick, easy & affordable (but not hippie!) way.
Don't forget to grab your free eBook 12 Ingredients, 11 Recipes.
If you make this recipe, don't forget to share it and tag me @clairekcreations .
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Hi Claire, I was wondering if i can use something else instead of Maple syrup?
like rice-mult syrup or honey ect… Thanks! :)
Hi Dayna. Absolutely. Either of them would be fine.
I’m a bit late to the party, but I just made this slice and it’s perfect. For some reason, I’ve never been able to make brownies or chocolate slices with a ‘conventional’ recipe, but this slice turned out perfectly. Thanks so much for the recipe.
You’re very welcome Karen. I’m glad it was successful!
What can I use instead of dates pls?
Hi Krista. Sorry which recipe are you referring to because there are no dates in this one?
Hi Claire, thanks so much for sharing the slice recipe, it ok well with the 3 eggs, I’m assuming that it needs to be kept in the fridge with the avo in the icing. I vaguely remember trying that before & didn’t refrigerate it & it went mouldy I too read recipes on packets & found a coconut bikkie recipe on the coconut flour I bought my cake turned out good but seems to give me indigestion
All the best with your baking, cherry Heather
Hi Heather. Yay I’m glad it worked out ok. Yes I’d keep it in the fridge. It doesn’t last as long as sugary icing but I get a few days out of it. That’s no good about coconut flour! Happy baking to you too.
I grew up with a chocolate slice my mum made, called Jumbles, loved it as a kid. As it is baking day & my husband is a coeliac I tried googling a paleo version & found your recipe, it sounds so yummy, I only have 3 eggs left now after my attempt to convert an apple & date cake to gluten free (in the oven now). So here goes, cheers Heather
Ps, my cake conversion was with some help from Sarah from ‘The Hartin Kitchen’
It can be tricky converting recipes to gluten free can’t it? I hope it turns out. My fingers are crossed for you!
Thankyou for this recipe Claire! It looks awesome and Im about to cook this for my 90yr old mother in law whom we are traveling interstate to visit in 3 days time. Do you reckon this could be frozen once cooked & iced?
Hi Donna. You’re welcome. Hmm I would say definitely to the slice but I’d probably ice it after you have defrosted it (or test a little bit of icing and see how it defrosts).
This recipe is AMAZING! Too good! I was also hesitant with the avo icing but DAMN. It was insane. SO good,thank you!
Yes I was hesitant using avo in things like this at first but now I’m a convert!
I made this yesterday, and was a little hesitant with the avocado icing, but it turned out great – I was really impressed with how delicious it was. Super tasty treat :) Thanks so much.
I was hesitant making it the first time too Shannon. It’s deceptively delicious isn’t it?!
I love coconut flour! Like you said, it gives the most amazing coconuty flavor. I can’t wait to try this next week!
This sounds spectacular! I use a lot of coconut flour but this cake has just gone to the top of the list for my next experiment, fabulous!!
Ooh good JJ, look forward to seeing if you like it!
This looks delish! I might try making it with almond flour though, since I have an abundance of it after making my almond milk :) From memory, 1/4 cup of coconut flour equates to about 1 & 1/2 cups of nut flour/meal, so wish me luck!
I think it would work just as well Jannah. Good luck!
Now I can’t get the lime and the coconut out of my brain. Sounds like a great recipe. GG
Haha sorry! It’s catchy isn’t it!
I need to buy some coconut oil – and not for cooking purposes. Love the look of this slice. It looks really moist and delicious xx
Yes Charlie. Invest! x
These look amazing Claire! Wow, so moist and enticing, for sure!
well, since I slather my face morning & night with coconut oil I guess I should start cooking with it! But I didn’t know there was coconut flour – will have to look for that at Whole Foods (where I need a small loan too!) :)
Definitely Stephanie. I really must start slathering my face in it!