Coconut slice with chocolate and Bounty bars recipe

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Our coconut slice is made rich with chocolate and chunks of Bounty bars for a moreish no-bake cake that can be whipped up in just ten minutes.

Chocolate and coconut Bounty slice
  • healthy
Makes
SkillEasy
Preparation Time10 mins Plus 3 hrs chilling
Nutrition Per PortionRDA
Calories301 Kcal15%
Saturated Fat10 g50%

If you like chocolate Bounty bars then you're going to love this easy coconut slice. Made from an indulgent mix of fruit, coconut and chocolate it couldn't be easier to whip up - the ingredients are just a few store cupboard staples and some chocolate and it takes all of 10 minutes to melt everything together. This coconut slice will need 3 hours to set, which is bad news for those of us who could tuck straight into the mixture while it's warm, but it will be worth the wait - trust us. Simply pile into a lined tin and wait for the fridge to do its work. When sliced through this simple coconut slice combines the flavours and textures of the tropics with toasted notes and a rich chocolatey hit. If you're feeling like you might just need to make it a little more indulgent you could add a splash of coconut liqueur for a grown up treat. We think this coconut slice is perfect with a cup of tea in the afternoon, but we wouldn't tell if you tucked into it pre-lunch either, it's pretty hard to resist.

Ingredients

  • 2 x 180g bars dark chocolate, broken into squares
  • 6tbsp golden syrup
  • 2 x 160g cans coconut cream
  • 125g olive oil spread
  • 300g packet coconut biscuits, roughly crushed
  • 60g raisins
  • 30g coconut chips
  • 4 x 57g bars Bounty, sliced

You will need:

  • 18 x 28cm (7 x 11in) rectangular tin, greased and lined

WEIGHT CONVERTER

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Method

  1. Put the chocolate, golden syrup, coconut cream and olive oil spread into a pan. Heat together gently, stirring from time to time until melted and combined.
  2. Stir in the crushed biscuits and raisins. Pour into the prepared tin.
  3. Scatter over the coconut chips and sliced Bounty bars. Chill for 3 hours before slicing into bars to serve.