Chocolate, coconut and date slab

Name: Chocolate, coconut and date slab
Total time: 17 min
Yield: Serves 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; 200 gm dark chocolate (85%-90% cocoa solids), finely chopped; 400 ml coconut cream; 1½ tbsp rice malt syrup

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

Jun 27, 2018 3:11am

By Lisa Featherby

Serves 12
15 mins preparation
2 mins cooking plus setting

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.