Protein2.9gFat9.4gCarbs3.5g

Low Carb Chocolate Coconut Slice

Are you looking for a little 80’s nostalgia in your choccie treats? This Low Carb Chocolate Coconut Slice will take you back to cake stalls at school or perhaps your mum or nanna’s recipe that you enjoyed in your childhood. Actually, I think this may even be better than your nanna’s! (Yep, I said it) hehe.

Our chocolate coconut slice has a bit of a twist, all the love, and chocolatey goodness but without the sugar. Yep, you read that correctly. This chocolate coconut slice is made with no added sugar.
Just because it has no added sugar and is made with low-carb products, doesn’t mean it's not going to have the fun & sweetness that you remember.

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.

By JoannePrint

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  • Prep 10 MINS
  • Cook 20 MINS
  • Yields 24 Squares

Ingredients

 1 pack of Low Carb Chocolate Cupcake Mix

 100g of 98% Sugar Free Choc Chips

 2 eggs

 125g butter

 1 cup (80g) desiccated coconut

Ingredients for Chocolate Glaze Icing

 1/3 cup (75g) 98% Sugar Free Icing Mix

 1 Tablespoon (10g) unsweetened cocoa powder

  1 TB of milk or pouring cream

  Extra desiccated coconut for sprinkling on top.

Equipment

 Microwave safe dish

 Slice Tray

 Baking Paper

 Whisk

 Spatula

 Fork

Directions

1Preheat your oven to 160 degrees and line a slice tray with baking paper, ours was approx. 30cm by 20cm

2Add the butter and choc chips in the microwave in a microwave-safe dish for 30 seconds.

3Take 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.

4Add in the eggs and whisk to combine well.

5Add the chocolate cupcake mix and coconut, stir until all combined.

6Spoon the chocolate mixture into the lined slice tray, using a fork, push the chocolate mix down evenly.

7Place the tray into the preheated oven and bake for 20 mins.

8While the bottom layer is baking, make up the easy chocolate icing.

Method for Icing glaze & topping

1In 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.

2Place 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.

3Once the chocolate coconutty layer is ready, pour on the icing glaze and sprinkle on the desiccated coconut.

4Pop 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.

5Keep 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.

Frequently Asked Questions...

What do I serve this with? Kick it old school and just enjoy it as is. You could add a dollop of cream, but it really doesn’t need anything else - It’s perfect as is, although don’t forget your favourite cuppa, that is a must!!

Can I make these into chocolate bars? Of course, you can! Enjoying one of these would be 100% better than any chocolate bar! It’s just how you slice it. If using a small slice tray, we recommend slicing down the middle horizontally, then vertically slice into the size you like, a good measurement is the thickness of your pinky and ring fingers together, you will need to recalculate the nutrition though.

Can I use flaked or shredded coconut for this recipe? think that desiccated coconut works the best for this recipe, especially the chewy texture in the base, as it’s a little drier than the flaked. You could use toasted coconut sprinkled over the top, that would be awesome.

Can I make a vegan-friendly chocolate coconut slice? Yes, you can! You would have to swap a few ingredients. Cream for coconut cream, butter for coconut oil, and eggs with a vegan egg replacer.

Can you use olive oil or coconut oil in place of butter in this recipe? Because this recipe is one that requires to be set in the fridge, coconut oil would be the best substitute for butter.

Can I use an egg replacer in place of the eggs in this recipe? Yes, you can use our vegan egg replacer. in this recipe. Follow the instructions on the pack to make 2 “eggs” and add them into the same part of the recipe where it calls for eggs.

What if I don’t have your sugar-free icing mix? If you don’t have our sugar-free icing mix, you can use any sweetener of choice, such as xylitol or erythritol. Just make sure that the sugar dissolves properly. Our Icing mix is a powdered sweetener, which dissolves a lot easier than granulated sugar.

Can you freeze this sugar-free chocolate coconut slice? You can freeze these for up to 2 months and best frozen uniced. If you choose to freeze with icing, we suggest consuming it within a month.

Is this chocolate coconut slice recipe keto-friendly? Whilst this chocolate coconut slice is very low carb and delicious, one of the ingredients in the choc chips is Maltitol and this low carb sweetener is not approved on the keto diet. You could substitute this for keto-approved choc chips

What are the ingredients of your low-carb chocolate cupcake mix? Low carb flour blend (rice, lupin, coconut), erythritol, cocoa (14%), chicory root fibre, almond meal, baking powder, natural flavour, stevia leaf extract.

So there you have it! One of the yummiest low-carb recipes you’ll ever make. So what are you waiting for? If you need to grab some of the ingredients for this recipe, head to our online store.

Nutrition

Serving size32g
Energy129 Cal (540 Kj)
Protein2.9g
Fat, total9.4g
- Saturated fat6.2g
Carbohydrate, total3.5g
- Sugar0.5g
Sodium29mg

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