When it comes to a sneaky sweet snackadoo, a treat that brings back fond memories is a what I like to reach for.
Ma has always been a great cook and that meant cupboards packed with every utensil and a fully stocked kitchen. So back in the day, when my sister and I would get home from school, we would rifle through the drawers for the mixing bowl and wooden spoon to make this chocolate slice.
It’s so easy. Simply mix – bake – ice.
When the slice was finished, I remember how proud I was. When we got to eat it – and taste how good it was – it was then that I realised how good food tastes when you spend the time and effort to make something yourself. It was such an important lesson as it’s stayed with me through to adulthood.
This is such an easy make and would be a fun way to get kids into the kitchen. The best part is that you can pretty it up by sprinkling desiccated coconut or coloured sprinkles on top of the icing. BOOM. Guaranteed to please.
- 1 cup plain flour
- 1 cup shredded coconut
- ½ cup coconut sugar
- 1 Tbs unsweetened cocoa
- 185g dairy-free butter, melted
- ½ tsp vanilla extract
- Coconut oil spray
- ½ cup icing sugar, sifted
- 2 Tbs unsweetened cocoa
- ¼ vanilla extract
- 2 Tbs water
- Sprinkles or desiccated coconut
- Preheat the oven to 200˚C and grease a square tin with coconut oil spray.
- Insert the kneading blade in the bowl, add remaining ingredients and set to speed 5 for 20 seconds.
- Pour the mixture into the greased tin and level with the back of a spoon.
- Bake for 20 minutes then set aside to cool.
- Mix the icing sugar, cocoa and vanilla extract together. Slowly add the water, mixing until the icing holds well and isn’t runny.
- Ice the cooled base and top with sprinkles or desiccated coconut. Refrigerate for 30 minutes before cutting into squares.
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