Paleo chocolate coconut slice

Paleo chocolate coconut slice

You put the lime in the coconut and shake it all about. Repeat – the lime in the coconut and shake it all about. Sorry but it’s stuck in my head and it only seems fair that it be stuck in your head too (you’re welcome!). Why all the coconut song and dance? Well I’ve gone a little coconut-mad recently.

Coconut products seemed to be popping into my line of attention a lot recently so I gave in. I dropped into my local health food store, took out a small loan and left with coconut oil, flour, sugar and flaked coconut. Ok so I exaggerate slightly but this stuff is not cheap. You do get value for money though, coconut products pack quite a punch health-wise.

Paleo chocolate coconut slice

Did you know coconut oil can help reduce and prevent wrinkles if you smooth it on your face? I might just have to try it out. At the very least it smells pretty amazing. According to quite a lot of sources it’s really quite good for you.

Here’s the craziest idea – it can help you lose weight. Yep that’s right, eating an oil can help make you skinnier. Apparently it’s because it’s really easy to digest and can help you digest other food too and it boosts your metabolism. Plus it helps your immune system.

Coconut flour, for one smells amazing but it’s also gluten-free and high in fibre and protein. Sounds much better than regular gluten-free flour to me. The other benefit? It gives baked goods containing it a nice coconut hit.

Paleo chocolate coconut slice

As I mentioned yesterday, I found the recipe for paleo chocolate coconut slice on the back of the coconut flour packet because yes, I read packets and try the recipes. You may as well get value for money I think. This was my first ever venture into baking with coconut flour so I was a bit sceptical and was already planning backup desserts in case of failure.

I have since stashed those ideas away for another occasion because this was anything but a failure. Rich and dense with an almost devil’s-cake-like consistency, the slice was so tasty I found myself going back for seconds (and thirds and …). I think I convinced myself that it was healthy and that was my excuse for eating so much.

Paleo chocolate coconut slice

The original recipe didn’t have anything on top but looking at it sitting on the cooling rack, I thought it needed a little something special. Paleo and vegan chocolate icing was just the thing to perfect it cloaking the top in fudgy goodness. After a light sprinkling of shredded coconut it was ready to hit the town, ok be served as dessert to my husband and his friend.

Will ate two squares of it. That might not seem like a big deal to many but he’s not a huge bake goods eater (I know can you believe it?!) so for him to go back for seconds is a huge compliment. I personally would say this one competes with its buttery, refined-sugar cousin pretty fairly and no one will know they’re eating something practically healthy. Enjoy!

Paleo chocolate coconut slice

Paleo chocolate coconut slice

 

Author:

Nui coconut flour

Serves: 16

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

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Ingredients

• 70g raw cocoa powder
• 130g coconut oil
• ¾ cup pure maple syrup
• 50g coconut flour
• ⅓ cup chopped nuts, lightly toasted (I used a combination of hazelnut meal and chopped macadamia nuts)
• 4 free-range eggs, separated
• pinch of sea salt
• Paleo vegan chocolate icing
• Shredded coconut for sprinkling on top

Instructions

1. Pre-heat the oven to 160C fan-forced.
2. Use a little coconut oil to grease a 24x18cm slice tin (I just used my fingers to spread it out).
3. In a bowl, combine the melted (liquid) coconut oil and cocoa and whisk until smooth.
4. In the bowl of an electric mixer, beat the egg yolks and maple syrup together until smooth and creamy (it won’t thicken as much as if you were beating the egg yolks with sugar).
5. Pour the choc-coconut oil into the maple syrup mixture and beat again until mixed in.
6. Sift the flour over the bowl and mix it in followed by the nuts.
7. In a separate bowl, whisk the egg whites and salt together until stiff peaks form.
8. Take the bowl off the stand and gently fold the egg whites through the rest of the mixture.
9. Pour the batter into the tin and spread out the top.
10. Bake for 20 minutes or until a cake tester inserted in the middle comes out clean.
11. Leave it to sit in the tin for 5 minutes then transfer to a wire rack to cool completely.
12. Spread with icing and then sprinkle with coconut.

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