Fudgy Coconut Slice

While I was visiting Mum last week I had the luxury of 5 minutes to look through one of her new cook books. My Mum loves cooking as much as I do and regularly picks up a new cook book here and there and I luckily get a chance to skim through them when I visit.

This recipe for Fudgy Coconut Slice stood out to me for two reasons, it was easy and I had all the ingredients at home. Perfect!

The fudgy part of this slice is the top layer  which is simply melted chocolate and sour cream and the coconut part is the base which is a chocolate coconut biscuit base that is nice and crunchy.

I cut this into 20 slices but if you cut again you would get 40 bite sized pieces perfect for the school lunch box.

INGREDIENTS

1 Cup Plain Flour

1 Tbs Cocoa

1/2 Cup Caster Sugar

1 Cup Dessicated Coconut

185 gm Light Olive Oil Spread/Butter/ Margarine, melted

1 Tsp Vanilla essence

125gm Chocolate, chopped 

2 Tbs Light Sour Cream

Sprinkles to decorate

LET'S PUT IT ALTOGETHER

1. Place the flour, cocoa, caster sugar and coconut into a medium bowl and mix to combine. Add the melted butter and vanilla essence and mix until it all comes together. Press into a greased and lined slice tray (28cm x 18cm) and bake in a 180 degree Celsius oven for 20 minutes or until firm and lightly browned.

Once cooked leave in the tray to cool.

2. Place a saucepan with water in it on the stove, then place a heat proof bowl on top of this with the chocolate and sour cream in it. Turn to a medium heat.

Stir the chocolate and sour cream until the chocolate melts and combines into a smooth chocolate sauce.

3. Pour the chocolate fudge sauce over the base. Top with your choice of sprinkles. Place in the fridge to set then cut into slices.

Store in an air-tight container in the fridge for up to 7 days.

Makes 20-40 slices

Recipe adapted from: 150 Family Recipes- Cookies, Muffins and Cakes.