Healthy Recipes

Chocolate, coconut and date slab

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

By Lisa Featherby
  • 15 mins preparation
  • 2 mins cooking plus setting
  • Serves 12
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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.


  • 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


  • 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.
  • undefined: Lisa Featherby