I often get asked what my favourite go-to recipe is for Liana’s school lunch boxes, and morning tea treats. I have a repoirte of about 10 recipes that are on constant rotation in my kitchen but this is one that is quick and easy to make and you should have all the ingredients in your pantry already. 5 min to get it in the oven. If you are desperate and want to eat it still slightly warm, you can have a slice within about half an hour!
This recipe is a variation of an old favourite from my childhood, stripped back to take out some of the sugar, and add in some healthy nutrients and extra fiber from the coconut and buckwheat flour. The icing on top is a very small amount – just enough to give it a sweet hint without loading you (or your kids) up with sugar.
Easy chocolate and coconut slice recipe
2 tablespoons cacao powder.
1/2 cup coconut sugar. * Use brown sugar if you don’t have coconut sugar.
1 cup coconut. * I like to use half dessicated and half shredded for texture.
150g butter, melted.
1 cup flour. * You can use plain flour if you like. For gluten free I like to use: 1/4 cup coconut flour, 1/4 cup buckwheat flour, 1/2 cup gluten free mix. (note don’t use any more than 1/4 cup coconut flour without adjusting the liquid content)
1 tbsp butter, melted
1 tbsp boiling water
2 tbsp icing sugar
1 tbsp cacao powder
Preheat oven to 18o degrees Celcius.
Place dry ingredients in a bowl and stir to combine. Add melted butter and lightly beaten egg and mix until just combined.
Press into a square tin lined with baking paper and bake for 15-20 minutes.
While still warm, spread with the icing, sprinkle with coconut and refrigerate till set.
Got a bit more time to spend in the kitchen? Try these chocolate quinoa muffins as a lunchbox treat. (You can freeze them too!)
I’d love to hear what you think about this recipe – let me know in the comments below if you like it, and of course, forward to your friends if you think they will enjoy it!