Cacao Coconut Layer Slice with Redcurrants
4.7(168 ratings)This slice tastes a lot like a coconut candy bar, with firm, distinct layers that hold up well in a lunchbox. The middle is shredded coconut blended with coconut butter and a little nectar, pressed rather than poured. Redcurrants are a lovely match, their sourness waking up the chocolate. Cut it into bars with a hot knife for sharp edges.
- Hands-on
- 35 min
- Set
- 3 hr
- Total
- 3 hr 35 min
- Serves
- 12
- Level
- Moderate
Method
-
Step 1: Process the almonds, 2 tbsp cacao powder and dates into a fudgy crumb and press into an 8-inch square pan lined with parchment.
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Step 2: Pulse the shredded coconut, coconut butter and coconut nectar until it clumps like wet snow, then press firmly over the base and smooth.
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Step 3: Whisk the melted cacao butter with 1/4 cup cacao powder and the date paste, pour over the coconut layer, and tilt to cover evenly.
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Step 4: Refrigerate for 3 hours, lift out using the parchment, and slice into bars. Serve with a small cluster of redcurrants on each plate.
Same technique, different aisle
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