Creamy Coconut Slice

 
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**** THIS WILL NEED TO BE STORED IN THE FREEZER SO IT DOESN'T MELT.

***It is important to note that this is best served from the fridge, not the freezer! So take your portion out of the freezer and leave in the fridge for 10 mins before serving.

BASE INGREDIENTS:

  • 1 cup pumpkin seeds

  • 1 cup shredded coconut

  • 2 TBSP ghee or coconut oil

  • 1 TBSP monk fruit sweetener or coconut sugar

  • 1 TSP vanilla essence

  • Pinch of celtic sea salt

CREAM LAYER INGREDIENTS:

  • 600ml coconut cream (I strongly recommend the brand Ayam as it is thick and creamy)

  • 1/2 cup ghee

  • 1/4 TSP celtic sea salt

  • 2 TSP vanilla essence

  • 2-3 TBSP monk fruit sweetener or coconut sugar

 

CHOCOLATE INGREDIENTS:

  • 4 TBSP cacao powder

  • 4 TBSP ghee or coconut oil, melted

  • 1 TBSP monk fruit sweetener or coconut sugar

  • Pinch of celtic sea salt

BASE METHOD

  1. Preheat oven to 180c degrees and line a loaf tin or tray with baking paper.

  2. In a blender, add in the pumpkin seeds and shredded coconut and grind them down to a fine meal.

  3. Add in the remaining ingredients and continue to blend.

  4. Press down the base evenly into prepared tin.

  5. Place in oven for 15-20 minutes or until golden and leave out to cool.

 

CREAM LAYER METHOD:

  1. Place all ingredients in a small saucepan, and turn the heat to low.

  2. Allow to simmer, bubbling away, for a minimum of 30 minutes. Do not start a timer before it starts to bubble. This allows it to reduce, thicken and caramelise.

  3. Remove from the heat, and place in a blender to blitz just for a few seconds or until combined. Do not over-blend as the coconut cream can separate. Pour into a bowl or jar and allow to cool as much as you can be patient for. I place it in the freezer for this, though you don’t want it to freeze, just cool down and thicken.

  4. Once slightly cooled down, pour over the base. Place into freezer to set for roughly an hour, but try not let it completely freeze! Once it isn’t runny, you can drizzle over the chocolate topping.

 

CHOCOLATE METHOD:

  1. Combine all ingredients in a little bowl and mix thoroughly.

  2. Once the cream layer has mostly set, drizzle over the top to cover the slice evenly.

  3. Place the slice in the fridge to continue setting.

  4. To serve, heat up a knife by running it under hot water and then drying, and then slowly slice through the chocolate layer and then continue downwards.

  5. Slice into your desired sized pieces and enjoy!

Amanda Lupica