This recipe has been taken from Well Nourished. It’s so quick and easy and is a great not-too-sweet afternoon treat. If you are short on time, you can simply melt some ready made dark chocolate instead of making the icing. We added chopped hazelnuts to our icing instead of adding more coconut.
Ingredients
150g coconut oil
1/4c honey
1/4c cacao
1c wholemeal spelt flour
1c rolled oats
1c coconut flakes
Chocolate Icing
1/4c cacao
2tbsp coconut oil
2tbsp honey
1tbsp milk/nut mylk
2tbsp coconut fakes (optional)
Method
Preheat oven to 180 degrees (fan forced)
Melt the coconut oil in a saucepan over a medium heat. Take off the heat and add the honey.
Add the coconut flakes to a food processor or blender and mix until finely ground (you can add the extra amount for the icing and set aside to use later). Add the flour, oats, cacao and oil/honey mixture and continue to mix until combined into a paste.
Press paste firmly into a lined baking tray and bake for about 12 minutes.
When cooked, allow to cool then place in fridge for approximately 30 minutes.
Chocolate Icing
To make the icing add all ingredients into a bowl and beat until smooth and creamy.
Spread the icing over the chilled slice.
Sprinkle the leftover coconut that you ground earlier on top.
Chill in the freezer for 10 minutes, then cut into squares or finger slices.