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Pieces of chocolate coconut slice arranged decoratively on a baking tray. Some of the pieces are upright, highlighting the shiny chocolate ganache and some are lying on their sides to show the layers.

chocolate coconut slice

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.
5 from 1 vote
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Afternoon Tea, Dessert, Snack
Cuisine vegan
Servings 12 slices
Calories 465 kcal

Equipment

  • Food Processor
  • 20cm square cake pan, lined with baking paper.

Ingredients
  

Chocolate Base

  • 165 grams almonds (1 cup)
  • 180 grams medjool dates (approx. 12 dates or 1 cup)
  • 30 grams raw cacao (1/4 cup)

Coconut Centre

  • 270 grams desiccated coconut (3 cups)
  • 65 grams coconut butter (1/4 cup)
  • 50 grams date paste (2 tablespoons)
  • 1 teaspoon vanilla essence (optional)
  • 200 ml coconut milk (200ml)

Chocolate Topping

  • 200 grams chocolate keep the slice raw by using raw chocolate
  • 140 ml coconut milk

Instructions
 

Chocolate Base:

  • Line a 20cm square cake pan with baking paper.
  • Using a food processor blend almonds, pitted dates and raw cacao until the mixture holds together when pressed.
  • Press down firmly into the lined cake pan. Use a spatula, palette knife or the back of a soup spoon to press down as firmly and evenly as you can.
  • Refrigerate while you prepare the coconut layer.

Coconut Centre:

  • Into the bowl of a food processor add the desiccated coconut, coconut butter, date paste and vanilla.
  • Blend until well combined.
  • Add the coconut milk and pulse to mix through.
  • Press down firmly onto the chocolate base. Again use a spatula, palette knife or the back of a soup spoon to press down as firmly and evenly as you can.
  • Refrigerate while you prepare the ganache layer.

Chocolate ganache topping:

  • If not using chocolate buttons, chop the chocolate into small pieces and place into a heat proof bowl.
  • In a small saucepan, bring the coconut milk to a boil.
  • Pour the just boiled coconut milk onto the chocolate and allow it to sit for a minute.
  • Gently stir to combine. See notes for troubleshooting.
  • Pour the chocolate ganache onto the coconut layer and spread to evenly cover.
  • Refrigerate until set.
  • Using a hot dry knife cut into serving sizes.
  • Store in an airtight container in the fridge.

Notes

Sometimes when making ganache, especially when using coconut milk, it may separate.  If this happens, adding 60 ml (1/4 cup) of cold plant-based milk to this amount of ganache and gently stirring, should bring it all back together and you will have shiny smooth ganache.
For more details on how to make this refer back to the original blog post.
Keyword chocolate coconut snacks, coconut snacks