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Choc berry coconut slice
Choc berry coconut slice
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Prep Time:
260 minutes
Cook Time:
15 minutes
Total Time:
275 minutes
Berry coconut slice with raspberries, cranberries, unrefined sugar, and dark chocolate - a sweet and indulgent treat.
Ingredients:
  • 330ml (1 1/3 cups) skim milk
  • 100g (1/2 cup) raw caster sugar
  • 1 tsp vanilla bean paste
  • 255g (3 cups) desiccated coconut
  • 75g (1/2 cup) dried cranberries
  • 30g (1/4 cup) EasiYo Unsweetened Yoghurt Base (see notes)
  • 25g pkt freeze-dried raspberries or strawberries, roughly crushed
  • 150g 78% cocoa dark chocolate, chopped
  • 8.40 gm solidified coconut oil
Instructions:
  • Prepare cake pan by greasing the base and sides and lining with baking paper. In a medium saucepan over medium-low heat, combine skim milk and sugar, stirring until sugar dissolves. Bring to a boil, then simmer for 13-15 minutes until slightly thickened. Remove from heat and stir in vanilla.
  • In a large heatproof bowl, mix coconut, dried cranberries, and yoghurt powder. Create a well in the center and pour in the milk mixture. Stir to combine. Add half of the freeze-dried fruit and mix in. Transfer the mixture to the prepared pan and sprinkle the remaining freeze-dried fruit on top. Press the mixture evenly into the pan using slightly damp fingertips. Refrigerate for 3 hours to set.
  • In a microwave-safe bowl, melt the dark chocolate and coconut oil together until smooth, stirring every 30 seconds.
  • Take the chilled slice out of the pan, use a sharp, flat-edged knife to cut it into 20 squares, then drizzle with melted chocolate. Chill in the fridge for at least 15 minutes to set.

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