Ok, so this slice – let’s call it my crunchy, nutty, chocolate coconut slice – looks like a hunk of earth, but an extremely delicious hunk of earth. The base is a crumbly, rocky layer with pops of buckwheat and plenty of coconut and cacao. Next is a slightly chewy, baked date caramel hidden underneath a slab of dark chocolate, flecked with salt. If earth tasted good, then this would probably be it.

I was one of those pregnant women who couldn’t stand the smell of dirt, sometimes the smell of just walking through our front garden was too much. I know other ladies who craved dirt while they were pregnant, like maybe even wanted to taste some. I guess hormones can make you do funny things.

But for all the funny things that hormones make us do, I just want to say that I think we (talking as a woman, I can’t speak for the guys, although your hormones seem pretty magnificent too) should all give our hormones the utmost respect; they do their best to let us know what they want and even though I don’t always understand what they are trying to tell me, I appreciate them for the amazing things they can help (or make) me do. The way they can change you into a parent so completely in an instant, transforming your life and allowing you to love with such fierce intensity the little screaming being that has just been placed into your arms. The way they make me cry every single time I watch someone on television hold their own baby for that first time. The way they can get you feeling all sick and excited at the same time when you’re getting ready to meet someone special.. they are all about the feelings and feelings are such a huge part of what makes us who we are.

Hormones are powerful and even though sometimes they can get you down, when you think about all the things they do they really are pretty amazing. Plus they don’t mind being the scapegoat for a little chocolate indulgence; it wasn’t me you see, it’s just hormones.

When hormones are in the house, you can get some pretty strong cravings. Maybe you get cravings for coffee, or dill pickles, or salty potato crisps; while I was pregnant all I wanted was vegemite and cheese on toast, and cheese with pickled onions, but let’s be honest, often what we want most is chocolate. When it’s chocolate time this recipe will fix it in a dark kind of a way which I think our hormones would like. And if you ever feel like eating dirt, well then you’re a marvellous and unique being and I salute you; but in the presence of company you might like to try this coconutty chocolate treat instead.

Oh, and I apologise for all the chocolate recipes around here recently. Guess it must be my hormones talking… sorry, not sorry.

Crunchy, Nutty, Chocolate Coconut Slice

with Chewy Baked Date Caramel

a.k.a. my kind of Coconut Rough

My daughter requested a return of this chocolate caramel slice for her birthday this year, only thing is I was worried the filling (delicious as it is, and when I say delicious I really mean it) might slide itself away from the rest of the slice if the day was warm and I knew the slice was going to be sitting out on a picnic table, waiting patiently in the sunshine to be devoured by a gaggle of kids. A tahini caramel puddle could be fun, and delicious, and messy… all things that kids love, but nevertheless probably not the best thing for a party. So we played it safe and made one of those for the freezer at home, for our own personal birthday enjoyment, and whipped up this one instead, which is much more suitable for transportation and hanging out at the park.

This slice is dark and nutty, richly chocolatey and full of crunch, chew and crumble. I haven’t had a Coconut Rough ever in my life, but I imagine if you made a healthy version this might be it. It isn’t very sweet, more rich in a cacao and coconutty (which I think should definitely be a word) kind of a way. If you love all things crunchy and toasty (as I do), you will devour it.

Crunchy, Nutty, Chocolate Coconut Slice with Chewy Baked Date Caramel

makes around 30 little squares • gluten free, grain free, vegan

For the base
1/3 cup (70g) coconut oil, melted and cooled slightly
150g shredded coconut
1/4 cup (20g) raw cacao
1 cup (130g) buckwheat flour
pinch of salt
1 teaspoon vanilla powder
1/4 cup (50g) buckwheat, activated if you can

For the baked date caramel
1 cup (160g) dates, pitted (for me it was 14 dates)
1/2 cup (100g) coconut oil, melted and cooled slightly
1/2 cup (150g) tahini

For the chocolate topping
350g dark chocolate – 70% cacao solids – roughly chopped
a few pinches of flaky salt

Preheat the oven to 160°C / 325° F / Gas mark 3. Line a slice tray with baking paper.

In a medium bowl stir together all ingredients for the base. Squish it around with your hands until completely combined, then press into the tin using your fingers until flat and uniform.

Bake in the oven for 10 minutes, by this time it will start to smell delicious. Remove from the oven (but leave the oven on) and set aside while you make the date caramel.

For the date caramel, whiz together all the ingredients in a food processor until completely smooth. Pour over the coconut base and then return to the oven to bake for 10 – 15 minutes until the base it set and a little golden around the edges. Remove from the oven and allow to cool.

In a glass bowl, add in the chopped chocolate pieces. Set the bowl over a saucepan with a few centimetres of simmering water, making sure the bottom of the bowl doesn’t touch the water. Allow the steam to melt the chocolate, stirring occasionally. Once the chocolate is fully melted, pour it over the slice, sprinkle with some flaky salt and allow to cool until the chocolate is fully set before cutting into slices or squares.

Print Recipe

Crunchy, nutty, chocolate coconut slice with chewy baked date caramel

(No Ratings Yet)

Loading...

Serves: 30 small squares

Cooking Time: 45 mins + 1 hour setting time

Ingredients

• CHOC COCONUT BUCKWHEAT BASE:
• 1/3 cup (70g) coconut oil, melted and cooled slightly
• 150g shredded coconut
• 1/4 cup (20g) raw cacao
• 1 cup (130g) buckwheat flour
• pinch of salt
• 1 teaspoon vanilla powder
• 1/4 cup (50g) buckwheat, activated if you can
• BAKED DATE CARAMEL:
• 1 cup (160g) dates, pitted (for me it was 14 dates)
• 1/2 cup (100g) coconut oil, melted and cooled slightly
• 1/2 cup (150g) tahini
• CHOCOLATE TOPPING:
• 350g dark chocolate - 70% cacao solids - roughly chopped
• a few pinches of flaky salt

Instructions

1

Preheat the oven to 160°C / 325° F / Gas mark 3. Line a slice tray with baking paper.

2

In a medium bowl stir together all ingredients for the base. Squish it around with your hands until completely combined, then press into the tin using your fingers until flat and uniform.

3

Bake in the oven for 10 minutes, by this time it will start to smell delicious. Remove from the oven (but leave the oven on) and set aside while you make the date caramel.

4

For the date caramel, whiz together all the ingredients in a food processor until completely smooth. Pour over the coconut base and then return to the oven to bake for 10 - 15 minutes until the base it set and a little golden around the edges. Remove from the oven and allow to cool.

5

In a glass bowl, add in the chopped chocolate pieces. Set the bowl over a saucepan with a few centimetres of simmering water, making sure the bottom of the bowl doesn’t touch the water. Allow the steam to melt the chocolate, stirring occasionally. Once the chocolate is fully melted, pour it over the slice, sprinkle with some flaky salt and allow to cool until the chocolate is fully set before cutting into slices or squares.

Notes

• gluten free • grain free • vegan •

For a sweeter and more gooey caramelly (which should also totally be a word) slice, then check out my Chocolate and Tahini Caramel Slice.