No-Bake Chocolate Coconut Slice

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No-Bake Chocolate Coconut Slice

There’s no denying I gravitate toward no-bake recipes in the summer. And if you don’t like standing in a hot kitchen with an oven that’s set at 375 degrees, chances are you do, too. But no-bake shouldn’t be confused with lackluster or unimpressive because some of the most beautiful and delicious desserts come out of my kitchen in the summertime (proof and more proof), when my oven sits dormant for more than a few weeks and my food processor and high-powered blender get used more often than not.

I’ve been making a variation of this recipe for the past couple of years, but usually I roll the dough into small balls and cover them in cacao powder. This time around, I wanted something a bit fancier; pressed into a pretty mold and smeared with a luscious chocolate topping. Something that would make a beautiful addition at a picnic, but also something that would satisfying an intense sweet tooth. This little slice does both.

This recipe requires the use of a food processor, so my apologies if you don’t have one in your kitchen, but I’d say it’s up there with my ice cream maker and high-powered blender as one of the most useful kitchen appliances I own. What I’m trying to say is, a food processor is more than worth the investment. The base for this slice is pretty straightforward. It’s made from a combination of nuts, coconut and oats, but if you’ve got a nut allergy (or know someone who does) you can easily replace the cup of almonds with an additional 3/4 cup of rolled oats. The slice will be on the oat-y side, but will still be delicious.

No-bake Chocolate Coconut Slice

Makes 12-14 servings

• 1 cup raw almonds
• 1 cup unsweetened shredded coconut
• 1/2 cup thick rolled oats
• Pinch of fine sea salt
• 8 medjool dates, pitted
• 2 tablespoons cacao nibs, optional
• 1/4 cup raw almond milk (or water)

Chocolate topping

• 1/4 cup cacao powder
• 2 tablespoons unrefined coconut oil
• 2 to 3 tablespoons pure maple syrup, room temperature

In a food processor fitted with the S blade, blend the almonds, coconut, oats and sea salt into a fine meal. Add the dates and cacao nibs (if using) and pulse just until the dates are combined. Add the almond milk and process until the mixture starts to come together and form large clumps (like the photo above).

Press the dough into an 8-to-9-inch tart pan with a removable bottom. Line the edges with raw almonds, if desired, then transfer to the freezer to firm up. If you don’t want to make the chocolate topping, sprinkle with additional cacao nibs and shredded coconut.

Prepare the chocolate topping by adding the cacao powder to a small bowl. Add one tablespoon of the coconut oil and mix until all of the cacao has dissolved. Stir in the remaining coconut oil, as well as the maple syrup, then spread over the chilled tart. Sprinkle with shredded coconut, if desired. Serve immediately or transfer to an airtight container and freeze for up to 6 weeks.

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