Paleo chocolate coconut slice

A gluten-free chocolate coconut slice recipe (dairy & refined sugar free) that's easy to make, delicious AND topped with choc-fudge icing.

4.65 from 14 votes

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Course: Snacks, desserts & condiments

Cuisine: Snacks and sweets

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 163kcal

▢ 70 g raw cocoa powder
▢ 130 g coconut oil
▢ ¾ cup pure maple syrup
▢ 50 g coconut flour
▢ ⅓ 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.

Nutrition information is for slice without the icing.

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations