This is a great pantry recipe, at least it uses stuff that I always seem to have in the pantry. Coconut oil has been making it’s way into more and more of my recipes, especially anything with a chocolate topping. It helps to make it shiny and smoother to cut at room temperature. The first couple of times I made this slice I tried to reduce the amount of butter and coconut oil but it just meant that the base was crumbly and extremely hard to eat, so I would advise stickin’ with it. I also had issues when I used dessicated coconut instead of moist coconut flakes, it seemed to absorb all the liquid without sticking together resulting in another crumbly slice. All this anguish and failure that I go through so that YOU don’t have to, how lucky are you guys?
Chocolate, Coconut and Oat Slice
Adapted from Jessica’s Thin + Chewy Chocolate Drenched Coconut Oatmeal Squares over at How Sweet It Is.
1 1/2 cups rolled oats
1 1/2 cups moist coconut flakes
1/4 cup unsalted butter
1/4 cup coconut oil
1/4 cup honey (or brown rice syrup)
200g 70% dark chocolate
2 tbsp coconut oil
sea salt flakes for sprinkling
Line a large slice tin with baking paper.
In a large bowl combine the oats and the coconut, mix well.
In a small saucepan combine the butter, the first lot of coconut oil and the honey, heat on low until the butter has melted.
Add the wet mixture into the oats and coconut, mix well so that everything is evenly moistened.
Press evenly into the prepared tin and place in the fridge for 15-20 mins.
While the base is chilling, break the chocolate into pieces and place in the same small saucepan with the second lot of coconut oil.
Heat on low, stirring constantly until the chocolate is melted and combined with the coconut oil.
Spread the chocolate evenly over the base then sprinkle evenly with your preferred amount of sea salt and return to the fridge for 30 mins to set.
Cut into squares at room temperature to get neat slices.