A decadent chocolate and coconut slice that is deliciously creamy.
Prep time: 1 hour
Baking time: 20 minutes
Utensils
Mixing bowl
Spatula
8x8 inch tin
Greaseproof paper
Small pot
Glass bowl
Wooden spoon
Food thermometer
Ingredients
Biscuit base
100g of Butter (or dairy free butter)
50g of Caster sugar
150g of Self-raising flour
20g of Cocoa powder
Coconut filling
1 tin of Condensed milk (vegan condensed milk can be found online)
170g of Desiccated coconut
50g of Icing sugar
Chocolate topping
150g of Chocolate (dark chocolate if making this vegan)
Method
Biscuit base
Preheat the oven to 160 degrees fan. Weigh out your butter, flour and cocoa powder and crumb together.
Add the sugar and and mix until it forms a dough.
Place the dough into your lined baking tin.
Press the dough evenly into the tin.
Bake for 20 minutes until it looks like this and a knife comes out clean. Leave to cool.
Coconut filling
Add all ingredients together and mix.
Mix until combined.
Today I am using vegan condensed milk which can be found online, it is a more caramel colour than regular condensed milk but tastes very similar.
Spread the coconut mixture on top of the biscuit and place in the fridge.
Chocolate topping
Place your chocolate in a bain marie and melt until it reaches 50-55 degrees for dark chocolate or 45-50 degrees for milk chocolate.
Make sure there is a gap between your bowl and your pot so that the steam has a place to escape, I do this by placing a fork underneath the bowl
Once your chocolate is melted bring down to 30-31 degrees for dark chocolate or 29-30 degrees for milk chocolate. In this hot weather this can take a long time so I will admit I cooled my chocolate in front of a fan.
Pour the chocolate into the baking tin and spread evenly.
Place in the fridge until the chocolate has firmed.
Cut into your desired size and enjoy!
I hope you enjoyed this recipe :)
Happy Baking!
Love Amy x