Coconut Cherry Choc Slice
A very low sugar treat that can be broken into small or large pieces. I say go with large, as then you can get away with saying, I only had one!
This happened by accident, or should I say Snaccident...I was trying to make a truffle filling for one of the Death By Chocolate calendar recipes, using a coconut butter and the darn stuff just wouldn’t come together. Then I tasted it and realised that it should not be discarded as a fail as it tastes fantastic...a word to the wise however, the results of this recipe can vary significantly depending on the coconut you use. Please seek out a good organic coconut, it is totally going to make all the difference.
If it fails to come together after the time stated, add more coconut oil or more blending time or both.
Need
- 400 Grams shredded coconut shredded coconut (organic)
- 100 Grams cherries dried sour
- 2 Teaspoons vanilla bean paste vanilla bean paste BUY
- 20 Grams golden caster sugar
- Pinches pink salt flakes pink salt flakes BUY
- 80 Grams coconut oil coconut oil
- Melted dark and white chocolate to decorate BUY
Do
- 1
Place all ingredients except chocolates into Thermomix bowl and blend 5 min/speed 10 stopping to scrape down sides of bowl as required.
- 2
Spread onto a Silpat mat and allow to set before drizzling with melted chocolate of choice.
- 3
Break into pieces and keep refrigerated.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
