Sugar free, easy-to-make Coconut Chocolate Slice recipe

Ingredients for a 20*18 cm tray

• 300 ml coconut cream
• 100 grams of butter
• 1-2 spoon of Bolero coconut powder
• 60 grams of course semolina (the gluten free version is brown rice flour)
• 200 grams of grated coconut

Topping:

• 100 grams of dark chocolate (preferably 70% or higher, or sugar free)
• 2 spoons of oil

How to prepare

Firstly, pour the coconut cream into a pot, then add the butter and the Bolero flavour. Whilst it is slowly starting to heat up, add the dry semolina (or brown rice flour) to the mix. Continue to cook until you get a thick creamy texture. Add the desiccated coconut to the mix, stir in well and push the mixture into the tray – but be careful, make sure to put baking paper on the tray first. Put it in the fridge to chill for a few hours. When it is done, drizzle it with melted chocolate. Enjoy!