Chocolate Slice
1 cup of shredded coconut
1 cup of rolled oats (to make this slice gluten free replace the oats with almond meal)
½ a cup of psyllium husks (a beautiful form of fibre available from health shops and most supermarkets)
½ a cup of LSA
3 tbsp. of your preferred sweetener I always use pure maple syrup
3 tbsp. of good quality cocoa I use Avalanche
200g of melted butter, alternatively to keep this slice dairy free you can use 200g of melted coconut oil
Mix everything in a large bowl until well combined then press into a lined slice tin. Bake of 170 degrees C for 25 minutes remove from oven and set aside to cool. Cool it thoroughly in the fridge overnight it needs to be really set before you cut it because there is no white flour or sugar.
Once the slice is set melt a 250g block of dark chocolate I use Whittaker’s 72% dark Spread on top of the slice optional you can sprinkle some coconut on the top. Refrigerate until set. This slice needs to be kept in the fridge therefore isn’t great in lunchboxes unless you have access to a fridge, I enjoy it after school or after dinner. You can add a few drops of quality peppermint oil to the chocolate to make this a delicious peppermint slice, orange works well too if you are a choc orange lover.