Your lunch box just got a whole lot more delish thanks to our easy peasy [no bake] choc coconut slice!
Our gorgeous [no bake] choc coconut bars come together in mere moments and with minimal effort. Simply pop all of the ingredients into your processor and blitz.
This recipe is also the perfect recipe to get your kids into the kitchen.
Grace and Harry had so much fun measuring all of the ingredients, and Grace felt so grown up showing her little brother how to prepare the medjool dates. They also loved squishing and squashing the chocolate coconut studded mixture into our square tray…leaving the cutest little hands prints behind.
We’ve penned all of our cooking adventure below so you can get your kids into the kitchen cooking too!
Once the slice had ‘set’ in the deep freeze – we chopped ours into 16 bars and popped them back into the freezer ready for lunch boxes this week. You can do the same – they defrost in 5-10 minutes making them perfect for your little ones lunch box. If your school is a ‘nut free’ school – replace the 1 cups of almonds with an extra 1/2 cup coconut + 1/2 rolled oats.
To make your own [no bake] choc coconut slice simply…
Begin by setting your child up at the kitchen bench, line a square 20cm x 20cm with baking paper. Together, measure 1 cup (95 grams) of rolled oats and place into the large bowl of a food processor.
Together, measure 1 cup (80 grams) of desiccated coconut and add to the bowl.
Together, measure 1 cup (170 grams) of whole almonds and add to the bowl.
Together, measure 1/3 cup (35 grams) of cacao and add to the bowl.
Set your little one up at a wooden board and with a small serrated knife make a slice in 4 medjool dates. Open the date to remove the pit. Add the dates to the bowl of the processor.
Measure 1/3 cup (80 ml) coconut oil (melted), 1 teaspoon vanilla extract, 1/4 cup (60 ml) maple syrup and add to the bowl.
Pop the lid onto the processor and blitz until finely chopped. With the motor running add 1-2 tablespoons of water to bring the mixture together.
Arm your little one with a spoon and ask them to spoon the mixture into the prepared tin.
Wet [or oil] your little ones hands and ask them to press the mixture into the pan and flatten.
Ask your child to sprinkle the top of the slice with a handful of coconut.
Pop into the freezer for an hour or until set.
Remove from the freezer and cut into 16 bars. We keep our choc coconut slice in the freezer and pop straight into the lunch box during the busy week. They take 5-10 minutes to defrost and are amazing. Enjoy. X
- 1 cup (95 grams) rolled [traditional] oats
- 1 cup (80 grams) desiccated coconut, plus extra to serve
- 1 cup (170 grams) almonds
- ⅓ cup (35 grams) cacao
- 4 medjool dates, pit removed
- ⅓ cup (80 ml) coconut oil, melted
- ¼ cup (60ml) maple syrup
- 1 teaspoon vanilla bean paste [or extract]
- Line a 20cm x 20 cm square tray with baking paper. Place the oats, coconut, almonds, cacao, dates, coconut oil, maple syrup and vanilla into the large bowl of a food processor. Blitz until finely chopped. With the motor running add 1-2 tablespoons of water and blitz until the mixture comes together. Pour mixture into the prepared tray, top with a sprinkle of coconut and freeze for 1-2 hours or until set and firm. Cut into 16 squares. Enjoy. X
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