toasted coconut almond slice

1st April 2014


I think I may have stumbled upon a treat that eases the craving for chocolate or something sweet. Almost ‘Cherry Ripe’ (for those Australians amongst you) in flavour.


Toasted almonds & coconut, dates, cranberries, cocoa, cinnamon, coconut butter, coconut oil


That’s it……….all processed together, pressed into a tray & frozen.

This was my second attempt at this recipe. Made the day before I left Stacey’s home in Portugal. Photos captured the day after by Stacey.  Thanks, Stace, they’re beautiful.

Inspired by Savoury Simple’s No-Bake Toasted Coconut Bars. In my first attempt, I followed her quantities, but used almonds instead of the cashews, and added cranberries as well as the dates. I found the coconut oil & butter overpowering, so on this second attempt, I increased the quantities of dates and cranberries, and reduced the amount of coconut butter.  And, for that chocolate flavour (of which I am a little partial), I added cocoa. Of course, you could replace with preferred nuts and dried fruit. Almonds and dried apricots are always a favourite (you may need to add only 1 cup dried apricots).

toasted almond coconut slice

ingredients :

2 cups whole almonds

cup desiccated/shredded coconut

250g dates, pitted & halved (original recipe used 1 cup)

1/2 cup dried cranberries

1 Tblsp good-quality cocoa

¼ tsp cinnamon powder

tsp rock salt

¼ cup coconut butter (if unable to source, you could try using all coconut oil, only adding ¼ cup first to check consistency)

1 – 2 Tblsp coconut oil (adjust for consistency)

preparation :

Place almonds and coconut on a tray in a pre-heated 180 degree Celsius oven (can use grill only if prefer).  Keep a careful watch as they will burn quickly. Toss as necessary and remove when lightly toasted.

Place all dry ingredients, including the toasted nuts and coconut into a food processor. Pulse until crumb-sized or to preferred texture.

Add coconut butter and coconut oil (1 tab first). Process until well combined.  If dry, add another tablespoon of coconut oil.

Line a brownie/biscuit tin with grease-proof or baking paper, allowing 2 sides to overhang.  Press in the mixture so evenly spread.  Use plastic wrap and the back of a spoon for an even surface.

Freeze tray for at least 20 minutes or until required.  To cut, remove the entire slice with the paper from the tin.  Cut into desired pieces and store in a sealed container in the freezer.


Goodness shared from Donna & beauty captured by Stacey
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