Name: Chocolate, coconut and date slab
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 12
Ingredients: 650 gm pitted fresh dates, coarsely chopped; 110 gm raw cacao powder; 1 tbsp rice malt syrup; 250 gm coconut oil, softened; 45 gm desiccated coconut; Toasted coconut flakes, to serve; Bittersweet coconut ganache; 200 gm dark chocolate (85%-90% cocoa solids), finely chopped; 400 ml coconut cream; 1½ tbsp rice malt syrup

Chocolate, coconut and date slab

Proof that dairy-free doesn't mean taste-free.

Serves 12

Prep

15M

Cook

Total

17M

Skip to Recipe

A layer of coconut ganache over this fudgy slab keeps it rich and creamy, but dairy-free, while raw cacoa and dates steer it firmly away from corner-store chocolate bar territory.

Ingredients

650 gm pitted fresh dates, coarsely chopped

110 gm raw cacao powder

1 tbsp rice malt syrup

250 gm coconut oil, softened

45 gm desiccated coconut

Toasted coconut flakes, to serve

Bittersweet coconut ganache

200 gm dark chocolate (85%-90% cocoa solids), finely chopped

400 ml coconut cream

1½ tbsp rice malt syrup

Method

1.Line a 22cm square cake tin with baking paper, allowing paper to overhang edges. Process ingredients in a food processor until smooth, press firmly into base of tin and refrigerate until semi-firm and chilled (1-2 hours).

2.Meanwhile, for ganache, place chocolate in a heatproof bowl. Bring coconut cream and syrup to the boil in a saucepan, then pour cream over chocolate and stir until melted. Pour ganache over date mixture, spread evenly with a spatula, then chill until firm (1 hour).

3.Lift slab from tin, scatter with coconut flakes and a little sea salt and cut into 12 squares. Slab will keep refrigerated in an airtight container for a week.

Recipe / styling by Lisa Featherby

Styling by Rosie Meehan

Ingredients

Method

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