Choc Coconut Biscuit Slice

MAKES 9 SLICES

• Gluten Free

INGREDIENTS

for the slice

• 5 crushed Weetbix (I used GF Weetbix but feel free to use the normal ones)

• 2 tbsp cacao powder

• 1/3 cup of melted coconut oil

• 1/3 cup greek style yogurt (sub for coconut yogurt if needed)

• 3/4 cup almond meal

• 1 cup shredded coconut

• 1/2 cup monk fruit sweetener or sweetener of your choice (e.g. coconut sugar, brown sugar)

• 1 egg

• 1/2 cup almond milk

for the icing

• 1 can coconut cream or milk

• 1 heaped tbsp cacao powder

• 2 tbsp coconut syrup or sweetener of your choice (e.g. maple syrup, honey)

METHOD

1. Preheat oven to 180 degrees celsius.

2. Combine ingredients for the slice in a bowl: crushed Weetbix, cacao powder, coconut oil, greek yogurt, almond meal, shredded coconut, monk fruit sweetener, egg and almond milk.

3. Stir until well combined.

4. Press the mixture into a lined baking tray and press down firmly to spread mixture out.

5. Bake in preheated oven for 25-30 mins, until a knife comes out clean.

6. Once the slice has baked and cooled, scoop out the thick/creamy part of the coconut milk/cream and transfer to a bowl (save the rest in a jar and keep in the fridge for more baking)

7. Add cacao powder and sweetener to the coconut cream and mix to form a whipped icing.

8. Spread the icing evenly over the slice and top with some cacao nibs or coconut flakes.

9. Once the icing has set (can place in the fridge to help it set quicker) cut the slice into pieces.

10. Store in an air tight container in the fridge & enjoy!