Chocolate Coconut Slice, aka Bounty Slice, is the perfect no bake sweet. You’ll love how easy it is to recreate a favourite childhood chocolate bar. Plus it’s vegan, gluten-free and easily made refined sugar-free.

In my version I’ve made a healthier chocolate base, creamy coconut centre and rich ganache topping instead of individually dipped pieces. This makes it quicker and easier, just press each layer into a tin and cut into pieces at the end. There’s less cleaning up too, which is always a bonus!

How to make a Chocolate Coconut Slice

First up line a 20cm square cake pan with baking paper. Ensure the paper is extending up the sides of the tin, allowing for easy removal of the slice when it is ready to be cut.

 

For the chocolate base: Remove the pits from the dates. Then, using a food processor, blend the almonds and pitted dates with the cacao powder until the mixture has broken down and sticks together when pressed. Now, add the blended mix to the lined tin. Using a spatula, palette knife or the back of spoon, press down firmly into the base until it is firm and flat. Refrigerate while you make the centre.

For the coconut centre: Start by using a food processor to blend the desiccated coconut with the coconut butter and date paste until well blended. Then add the coconut milk and pulse to combine. Once combined, add on top of the base and using a spatula, palette knife or the back of spoon, press down firmly until it’s nice and flat. Return to the fridge while you make the ganache topping.

For the ganache topping: If your chocolate is not already choc chip size, cut it into about that size and place into a medium mixing bowl. Using a small saucepan bring the coconut milk to a boil, then pour this onto the chocolate. Leave to sit for about a minute to melt the chocolate and then gently stir to combine. Once combined pour onto the coconut centre, using a palette knife, spread to evenly cover. See Frequently Asked Questions for what to do if the ganache splits (separates).
Refrigerate until set then cut using a hot knife.

Storing: Store in an airtight container in the fridge for about two weeks or freeze in an airtight container for about 2 months.

This Chocolate Coconut Slice is:

• Vegan and Gluten-free
• Easily made refined sugar-free
• Easy to make, no bake and no chocolate tempering
• Rich and chocolatey
• Healthier than a shop bought sweet. It contains almonds for some healthy fats, fibre and plant based protein. Medjool dates provide more fibre and are an excellent source of phytonutrients. Raw cacao powder is the highest plant based source of iron available and coconut which is another great source of fibre and a variety of minerals like manganese, iron and selenium.

Frequently Asked Questions:

What do I do if my ganache separates?

If your ganache splits add fridge cold milk to it and stir through. When making ganache, there are times when it splits and starts looks like an oily, lumpy mess this is due to the fat ratios of the chocolate and vegan butter/milk or cream that is added and/or incorrect temperatures. I have found when making ganache with coconut milk or cream the coconut fat content is inconsistent and the ganache splits more easily. When this happens adding fridge cold milk will bring it back together. When making this recipe, the ganache pictured split and 60ml (1/4 cup) of fridge cold soy milk gently stirred through brought it all back together and resulted in a beautiful shiny ganache.

Why cut with a hot knife?

When cutting bars and slices that have a chocolate topping using a hot knife helps the knife to glide through and not crack the chocolate, leaving the top nice and smooth. To heat your knife, fill a jug with hot water, just from the tap not boiling, and stand your knife in the water for a minute. When heated, dry the knife and gently cut through. For really hard toppings you may need to use a sawing motion rather than just pressing down. To keep your slices really neat, rest the knife in the hot water between each cut and dry before using. This may seem time consuming but it is worth the effort for a professional looking finish.

How do I make date paste?

To make your own date paste, soak 180g of pitted dates (1cup or about 12 dates) in 125 ml (1/2cup) boiling water for 10 minutes. Press the dates down to ensure they are covered. Then blend the whole lot, water and all, using a blender or stick blender. I find this easier with a stick blender as none gets stuck in the bottom of the blender bowl. Transfer date paste to a clean jar with a tight fitting lid and store in the refrigerator for two weeks or freeze in an airtight container for two months. You can also just buy shop bought date paste if you prefer.

Can I make this refined sugar free?

Yes, easily make this refined sugar free by choosing a chocolate that is refined sugar free.

I don’t like dates, what can I use instead?

In this slice the date flavour is hardly noticeable, I checked in with my taste testers and they could barely detect it. If you really don’t like dates at all, I suggest trying another dried fruit such as raisins in the base and using maple syrup in the middle layer to replace the date paste. I haven’t tried this so let me know how you go!

For more delicious no bake desserts try:

Chocolate and Raspberry Cheesecakes

Chocolate Caramel Almond Bars

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If you have any comments or questions on how to make this please leave a comment in the comment section below.

If you made this recipe and share on Instagram please tag me @sweeterwithdates and hashtag #sweeterwithdates, I would love to see!