Healthy lunchboxes don’t have to be boring! This delicious choc coconut slice makes a simple, no-bake treat that is perfect for snacking because it is nut free, gluten free and refined sugar free – and it can also be made vegan friendly. And the best part? The whole slice comes together in less than 5 minutes with only 6 ingredients!
When life is busy, having a freezer full of grab-and-go lunchbox fillers can be a lifesaver. And once you discover the phenomenon that is ‘no bake snacks’, your school lunch preparation will change forever! Aside from being super fast and easy, keeping some no-bake treats in the fridge or freezer saves so much time and money during the week. I include at least one of these types of recipes in my food prep every week.
Like my muesli no bake slice, this delicious coconut slice recipe is one that I find myself making again and again for myself and my kids. With a layer of chocolate and a soft coconut base that tastes like a healthy Bounty bar, this slice is fast, affordable and delicious!
Making this slice is as easy as putting all of the ingredients together in a food processor and pressing it in a slice tin before chilling until set. The final touch is a layer of melted chocolate drizzled over the top, because, CHOCOLATE!
Got a spare five minutes? Let’s make some slice!
Why you’ll love this recipe
Dietary restriction friendly – this slice is free from eggs, refined sugars and nuts. Keep reading for gluten and dairy free options.
Quick and easy – all you need is a food processor, a tray and five minutes to throw this slice together.
Freezer friendly – make a batch and store it in the freezer for convenient school lunchbox fillers or a speedy afternoon snack.
What you’ll need
Desiccated coconut – contains fibre, iron and potassium. Although it has a higher fat content, it is low in sodium and cholesterol free. The oats and coconut in this slice will keep kids’ tummies full for longer and will also give them loads of energy for the busy school day. Preservative free coconut can be found in health food stores and some supermarkets.
Oats – for extra fibre, antioxidants and nutrition. Use rolled oats and if you require the slice to be gluten free, look for oats that are labelled ‘gluten free’.
Maple syrup – is used for sweetness and to help wet the mixture to break it down in the food processor. You can substitute maple syrup for your preferred natural sweetener, but I recommend something sticky, like brown rice syrup.
Chocolate – milk, white or dark, choose your favourite! If you need this recipe to be vegan friendly or dairy free, choose a dairy free chocolate.
Step by step instructions
There is nothing complicated about this recipe! The ingredients are blitzed together and broken down in a food processor until they are sticking together.
Then, press the mixture firmly into a slice tin, spread some chocolate over the top and chill in the fridge until set.
Storage – this slice can be refrigerated in an airtight container for up to 7 days. It can also be frozen for up to 3 months. For convenient grab-and-go snacks, cut the slice into pieces before freezing. The slices are small enough that they can be placed into lunchboxes in the morning and thaw by snack time.
To cut this slice, run a sharp knife under hot water and dry with a towel before slicing. A hot knife will gently press through the chocolate without snapping it.
Keep this recipe dairy free and suitable for vegans by choosing a dairy free chocolate for topping.
Hungry for more healthy snack ideas? Give these recipes a try!
To save time and money on healthy school and toddler lunches, see my 50 Healthy School Snacks E-BOOK! It also contains a bonus Guide to Making 2 Minute Lunches.
If you try this recipe, I’d love to hear about it! Feel free to leave a comment below and let me know your favourite, or send me a message. For more lunchbox inspiration, tips and to share your own recipes and creations, head over to my Facebook Group; Healthy Lunchboxes Australia.
Choc Coconut Slice (No Bake!)
- 3 cups desiccated coconut
- 1 ½ cups rolled oats use gluten free oats, if needed
- 2 tsp vanilla bean paste
- 6 tbsp coconut oil
- 5-6 tbsp maple syrup or brown rice syrup
- 1 cup dark chocolate broken into pieces. Use dairy free chocolate, if required. (Approx. 200 grams)
- Prepare a 15 x 25cm (6 x 10 inch) slice tin with baking paper.
- Place all of the slice ingredients into a food processor and blend on high speed for a few minutes, until the mixture starts to come together and form a sticky paste. If you don't have a food processor, stir the mixture together in a large mixing bowl until well combined.
- Use a metal spoon to firmly press the mixture into the slice tin.
- In a microwave safe bowl, heat the chocolate pieces in the microwave on medium-high heat in 20 second bursts, until melted and smooth. Spread the chocolate over the top of the slice.
- Refrigerate until firmly set (overnight, or a minimum of 2 hours). Use a hot knife (see notes below) to cut the slice into pieces and store in the fridge or freezer until required. Enjoy!
- Chocolate – milk, white or dark, choose your favourite! If you need this recipe to be vegan friendly or dairy free, choose a dairy free chocolate.
- Storage – this slice can be refrigerated in an airtight container for up to 7 days. It can also be frozen for up to 3 months. For convenient grab-and-go snacks, cut the slice into pieces before freezing. The slices are small enough that they can be placed into lunchboxes in the morning and thaw by snack time.
- To cut this slice, run a sharp knife under hot water and dry with a towel before slicing. A hot knife will gently press through the chocolate without snapping it.