Serves: 12 -15 slices
It was such a favoured recipe that I carried on creating it all the way in to my working days, often taking it along for morning teas.
Since transitioning to a plantbased wholefoods lifestyle, I completely forgot about this beloved traditional treat. That is until recently when I thought I could easily recreate it, and I have. Now when you head along to your workplace morning teas, how about taking along a little (vegan) chocolate slice with you! No one will even realise that it is vegan, gluten-free and refined-sugar free! It is delicious, if I don't say so myself, and I am happy that it heads straight back to the top of my favourites treats to eat!
I prefer to source organic and locally sourced products in all of my recipes.
- 6 tablespoons Coconut Oil (melted)
- 2 tablespoons Cacao Powder
- ½ cup Coconut Sugar
- ¾ cup Desiccated Coconut
- 1 ¼ cup Gluten Free Self Raising Flour
- 1 Chia Egg*
- 1 teaspoon Maca Powder
- ⅓ cup Coconut Oil (melted)
- 2 tablespoons Cacao Powder
- 1 tablespoon Pure Maple Syrup
- 1 teaspoon Maca Powder (optional)
- Dash of Vanilla Extract
- Preheat oven to 180°⊂.
- Line a square cake tin with baking paper. I always prefer to grease the tray slightly with a tiny bit of coconut oil before lining the base with baking paper.
- Sift flour, cacao powder and maca powder into a large mixing bowl.
- Add desiccated coconut and coconut sugar to the bowl and mix well.
- Melt coconut oil in a small skillet on a low heat and add to the bowl, combine to create a slightly wet mixture.
- Add chia egg to the mixture and combine well. You will have a slightly wet mixture. You do not want this too wet, just manageable.
- *To create a chia egg, simply take 1 tablespoon of chia seeds and add to a small cup or bowl. Add 3 tablespoons of filtered water and mix well. Allow to sit for 10 minutes to take on a gelatinous form, much like an egg.
- Pour mixture into cake tin and using clean hands, press the mixture into the tin until you get an even layer. I like to use a square cake tin to get my preferred thickness of slice. TIP: To use a slice tray, double all the recipe elements to ensure you have enough mixture.
- Bake for 15 – 20 minutes.
- TIP: Let’s face it, we are all in a rush these days, so when mixture has baked and has sufficiently cooled, place the cake tin on a square wooden board and place in the fridge to quicken the cooling process.
- Melt coconut oil in a small skillet on low heat.
- In a small bowl, add cacao powder, maca powder (optional), maple syrup and vanilla extract.
- Add coconut oil and mix well to reach a smooth consistency.
- Set aside to thicken slightly or place in the fridge for a few minutes to speed up the process.
- Pour icing mixture over the cooled slice base, and using an icing spatula (or the back of a dessert spoon) spread icing mixture evenly over base.
- Allow to set slightly. TIP: You can speed up this process but placing in the fridge for only a few minutes. When you removed ensure you mix well to maintain a smooth consistency.
- When slightly set, sprinkle with desiccated coconut.
- Place the iced sliced tray in the fridge to set firmly.
- When set, turn tin out onto a wooden board, being careful not to split the base.
- Remove baking paper and slice as desired.
- Enjoy with a beautiful cup of tea and a nice book!