Choc Coconut Slice (Gluten Free, Low Fodmap, Dairy Free)

Here’s a yummy snack I made for the kids for school late the other night, also a special treat for me the next day!!  I love coconut and have been using it a bit lately.  This has a really nice chocolatey  flavour and I find the cake part doesnt have to be overly sweet with the thin layer of icing on the top.

Choc Coconut Slice

125 grams dairy free spread, melted (I use Nuttelex) or use coconut oil

1/2 cup rice malt syrup (or 1/4 cup caster sugar)

1 egg, lightly beaten

1/2 cup gluten free plain flour

1/2 cup gluten free self raising flour

1/2 cup unsweetened shredded coconut

1/2 tsp xanthan gum (optional, just helps makes it less crumbly)

1 Tbsp cocoa

1/2 cup dairy free choc chips (optional, I added them)

1/2 cup of your favourite nut roughly chopped (optional, these werent in mine but a great idea)

icing

1 1/4 cups icing sugar

1 Tbsp cocoa

approx 1-2 Tbsp milk

2-3 Tbsp coconut, extra for topping (optional)

Preheat oven to 180 degrees.  Line a lamington tray with grease proof paper.   In a bowl beat butter, syrup (or sugar) and eggs then add flours, xanthan gum and cocoa and mix to combine.  Press into tray and bake approx 15-20 minutes until firm.    Once baked allow to cool slightly and prepare your icing, in a bowl add icing sugar, cocoa and milk and mix well, pour over the top of the slice and spread to evenly cover.  Once icing is set and slice has thoroughly cooled cut into squares.

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