• RomyL

Healthier Chocolate Weetbix & Coconut Slice

Updated: Apr 16, 2020

Makes 16 Slices

 

Being home means being with my mum which means lots of baked goods (i'm currently eating her carrot cake smothered in lemon, cream cheese icing). I'm steadily getting through this lockdown by shovelling sugar in my face and I don't want to be alone in that endeavour so please make this...


I'm running out of things to talk about because I have nothing to do except eat. So please enjoy a slightly less sweet (but still plenty sweet) traybake from the mind of Kim Lane.

PRO TIPS

  • You can just melt some coconut rough chocolate or plain chocolate melts and spread it on top of the slice if you don't want to make your own icing

  • Add some crushed nuts for more texture or chocolate chips for more sweetness


Recipe


Ingredients


Slice

  • 4 Weetbix, crushed

  • 1/2 cup of desiccated or long-thread coconut

  • 1/2 cup of plain flour

  • 1/2 cup of wholemeal flour

  • 1/2 cup of rolled oats

  • 1/3 cup of brown sugar

  • 3 tablespoons of cocoa powder

  • 100grams of butter, melted

  • 1/4 cup of coconut milk

  • 1 egg

Icing

  • 1.5 cups of icing sugar

  • 1 tablespoon of cocoa powder

  • 50g of softened butter

  • 2 tablespoons of hot water


Method

  1. Preheat your oven to 180℃ (356℉)

  2. Mix all dry ingredients in a bowl and combine well

  3. Pour in your melted butter and stir together until completely combined

  4. Whisk your egg and milk together and stir into your other ingredients

  5. Press the mixture into a baking tray lined with baking paper

  6. Bake for 15-20 minutes

  7. Whilst your slice is baking you can start to make the icing. Mix icing sugar and coco powder together.

  8. Stir your butter in using a knife. Slowly pour your hot water in whilst vigorously whisking (sometimes the butter can curdle). The more water you pour in, the thinner your icing will be.

  9. Once your Weetbix slice is out of the oven and cooled, spread over your icing. Let cool in the fridge for at least an hour before serving.


Stay Salty,


Romy xx

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