Coconut Chocolate Slices

Coconut Chocolate Slices Biogenetika Recipes



  • 2 cups desiccated coconut
  • 10 medjool dates, seeds removed
  • 2 tablespoons cacao powder
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut cream
  • 1 teaspoon vanilla extract
  • pinch of salt


  • 2 cups desiccated coconut
  • 1 tablespoon of NOX15
  • 1 tablespoon 100% pure maple syrup or honey
  • 3 tablespoons coconut cream


  • 5 flat tablespoons cacao powder
  • 1 flat tablespoon NOX15
  • 4 tablespoons coconut oil, liquified
  • 2 tablespoons 100% pure maple syrup


Line a square 20cm glass container with baking paper overhanging the sides for easy removal.

Place the base ingredients into your processor and blend at high speed until the mixture resembles a fine, sticky crumb. Press the mixture firmly into the base of your prepared tin and set aside.

Place the ingredients for the middle layer into your processor and blend until the mixture is well combined and sticking together. Press the mixture over your base and set aside.

Mix together the ingredients for your chocolate topping and pour the topping over your slice, spreading it out to cover the middle layer. Place the slice in the fridge to set completely.

Serve. Eat and enjoy!

Notes: These slices can be stored in the fridge for 3 days or in the freezer up to 3 months; and served straight from the fridge or freezer, it will not be stable at room temperature.