A completely no-bake Coconut Chocolate Slice with a crunchy coconut biscuit base and a crispy milk chocolate top. Delicious, quick and easy!
You are going to LOVE this slice!!!! Oops, I probably should have said hi first, right!!?? But trust me when I say (over enthusiastically!!!) that this Coconut Chocolate Slice is AMAAAAAZING!!!
Ooh and lets not forget that it’s totally simple too (which is just as important!). Simple and delicious. Just how slices should be!
This yummy little Coconut Chocolate Slice has a very basic biscuit base (think crushed biscuits, coconut, condensed milk, butter and vanilla extract) and then a delicious milk chocolate topping. All up it will take you 10 minutes to prepare… and even less time to devour).
If you’re after more of a chocolate hit, then check out my Chocolate Coconut Slice. But trust me, this classic slice is more than enough! It’s the perfect lunch box treat, afternoon pick-me-up, fete or cake stall slice. It’s seriously a goodie!
Well that’s it from me today! I’m absolutely 100% sure you’re going to love this gorgeous no-bake slice. It’s definitely a favourite in our house!
For more easy slice recipes, check out our NO-BAKE BARS & SLICES EBOOK packed with 17 of our most popular recipes (available in both conventional and Thermomix versions) for just $10.00.
Get the eBook via instant download and then save to your computer, tablet, phone or iBooks. If you’d prefer a hard copy, all of our eBooks print to an easy-to-read A4 size.
Shop the conventional version here or the Thermomix version here.
Coconut Chocolate Slice
Ingredients
- 250 g butternut snap biscuits (or similar)
- 1/2 cup (50g) desiccated coconut
- 80 g butter
- 1/2 cup (150g) sweetened condensed milk
- 1 tsp vanilla extract
- 300 g milk chocolate
- 1 tbs coconut oil
- extra desiccated coconut for sprinkling (optional)
Instructions
Conventional Method
- Crush the biscuits until they resemble breadcrumbs.
- Place biscuits in a medium-large bowl, add the coconut and set aside.
- In a heat-proof bowl, melt the butter in the microwave and then add the condensed milk and vanilla extract and stir.
- Add the butter mixture to the biscuit crumbs and then mix until it resembles wet sand.
- Place the mixture into the prepared slice tin and push down firmly with the back of a spoon. Place into the fridge.
- Meanwhile, melt the coconut oil and chocolate together in the microwave in a microwave-safe bowl on 50% power, 2-3 minutes (stirring every 30 seconds) or until melted.
- Once melted, pour over the slice and sprinkle with extra coconut (if desired).
- Place back into the fridge to set.
Thermomix Method
- Place the butter, sweetened condensed milk and vanilla extract into the Thermomix bowl and melt on Speed 2, 80 degrees, 2-3 minutes (or until melted).
- Add the biscuits and coconut and mix on Speed 6, 5 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds of until combined.
- Place the mixture into the prepared slice tin and push down firmly with the back of a spoon. Place into the fridge.
- In a clean and dry Thermomix bowl, melt the milk chocolate and coconut oil on Speed 2, 60 degrees, 2-3 minutes, or until melted.
- Once melted, pour over the slice and sprinkle with extra coconut (if desired). Place back into the fridge to set.
Notes
Nutrition
Just made this and it was delicious. We only had milk arrowroot biscuits and couldn’t go to get butternut snaps (Coronovirus self-isolation) but I still wanted to capture some of the taste that they would give. I toasted 50g oats then blitzed them with 200g milk arrowroots. I then added half a tablespoon of golden syrup to the butter and milk. It was delicious. I think toasting part of the coconut would have also been a good move.
Oh perfect!!!! Well done!!!