Low Carb Chocolate Coconut Slice
Why do we LOVE this recipe?This chocolate coconut slice has 2 layers of absolute heaven, the chewy soft chocolate coconut layer made with our Low Carb Chocolate Cupcake Mix and 98% Sugar Free Choc Chips & a chocolate icing layer made with cocoa, and our sugar-free icing mix, sprinkled with coconut. The idea behind creating this low carb chocolate coconut slice was because time to time after lunch, I feel like a little chocolate something - and although I could just as easily enjoy a few squares of sugar-free chocolate, sometimes you want a little something that you can chew and this classic sweet and chewy slice is perfect for accompanying your mid-afternoon cuppa, and let me just say, it pairs so well with a strong espresso.
Low Carb Chocolate Coconut Slice
The PBCo. Team
1 pack of Low Carb Chocolate Cupcake Mix
100g of 98% Sugar Free Choc Chips
- 2 eggs
- 125g butter
- 1 cup (80g) desiccated coconut
1/3 cup (75g) 98% Vanilla Icing Mix
- 1 Tablespoon (10g) unsweetened cocoa powder
- 1 TB of milk or pouring cream
- Extra desiccated coconut for sprinkling on top.
- Microwave safe dish
- Slice Tray
- Baking Paper
Chocolate Glaze Ingredients
- Preheat your oven to 160 degrees and line a slice tray with baking paper, ours was approx. 30cm by 20cm
Add the butter and choc chips in the microwave in a microwave-safe dish for 30 seconds.
Take the dish out of the microwave, (watch your fingers) and stir together the melted butter and chocolate to ensure the chocolate is fully melted. This is also to allow this mixture to cool slightly.
Add in the eggs and whisk to combine well.
- Add the chocolate cupcake mix and coconut, stir until all combined.
Spoon the chocolate mixture into the lined slice tray, using a fork, push the chocolate mix down evenly.
- Place the tray into the preheated oven and bake for 20 mins.
While the bottom layer is baking, make up the easy chocolate icing.
Method for Icing glaze & topping
- In a small microwave-safe dish, sift together the icing mix and cocoa to ensure no lumps (this is very important as they both do clump over time) then add 1 TB of milk/ cream and whisk together to combine well.
Place the bowl into the microwave for 30 seconds to slightly heat and help melt chocolate and icing together, then whisk, this icing should be thick and glossy and ready for pouring.
Once the chocolate coconutty layer is ready, pour on the icing glaze and sprinkle on the desiccated coconut.
- Pop in the fridge for 4 hrs to allow the slice to set before slicing, for best results (if you can be patient, chill overnight) This must be kept in the fridge.
Keep in the fridge for 5 days or frozen for 2 months in an air-tight container.
Create something a little extra special...
Extra chocolatey goodness - Yep, add ½ cup of sugar-free chocolate chips into the base for an extra chocolatey treat.
Choc Peanut - You could use any nuts/ nut butter if you don’t like peanuts - roasted almonds or hazelnuts would be delicious too!
Choc-Raspberry- Sprinkle some freeze-dried raspberries on top along with the coconut for some berry bursts of fun!
Choc-Peppermint- Add 5ml of peppermint essence to the icing mixture.
Adults Only - Adding in a shot or 2 of your favourite liqueur into the icing, such as Baileys or Kahlúa.
Calories 129, Protein 2.9 grams, Fat 9.4 grams, Saturated Fat 6.2 grams, Carbs 3.5 grams, Sugar 0.5 grams, Sodium 29 milligrams