No Cook Vegan ChocCoconut Slice

Ingredients:

• 2 cups desiccated coconut
• 6-8 tablespoons coconut oil
• 3 tablespoons cocoa
• 3 tablespoons rice malt syrup

• 120 gms dark chocolate (dairy free if vegan)
• 1/2 cup mixed blueberries, goji berrie and coconut chips
• 1 tablespoon coconut oil

Instructions:

1. To make the base grease a square cake pan with a little coconut oil and line with baking paper and set aside.
2. Place the desiccated coconut and sifted cocoa in a bowl and mix well.
3. Melt the coconut oil for one minute in the microwave or until coconut oil has melted, pour in the rice malt syrup and reheat for another minute.
4. Pour melted coconut oil, into the coconut and cocoa mixture and stir until combined.
5. Pour into prepared pan and flatten with the back of a spoon or your hand.
6. Place in freezer while you prepare the icing.

1. In microwave proof bowl and put the coconut oil cook in 30 second bursts until completely melted.
2. Break the chocolate into pieces and place in the bowl with the melted coconut oil.
3. Place in microwave for thirty seconds bursts until completely melted.
4. Remove cake pan from freezer and pour over chocolate, smooth with a back of a spoon and sprinkle over berries and coconut.
5. Place back in freezer for about 15 minutes or until the icing is set ( don't let it go rock hard or it will be too difficult to cut).
6. Once set remove from pan and cut into squares.
7. Store in fridge.
8. * you can replace the rice syrup with honey or maple syrup.
9. ** you can replace the berries and coconut chips with your own additions or leave them off altogether.