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Chocolate cherry and coconut slice

  • Cooking time
  • Preparation time
  • ServingsNot available
recipe image Chocolate cherry and coconut slice

Ingredients

  • 250 gram plain chocolate biscuit
  • 100 gram Flora Plant based butter, lighly salted, melted
  • 3 cups desiccated coconut
  • 200 grams glace cherries, halved
  • 395 grams can sweetened condensed milk
  • pink food colouring
  • 180 grams dark chocolate melted

Nutrition Facts

Energy (kcal)6146 kcal
Energy (kJ)25731 kJ
Protein (g)79.2 g
Carbohydrate incl. fibre (g)596.8 g
Carbohydrate excl. fibre (g)532.2 g
Sugar (g)464.4 g
Fibre (g)64.6 g
Fat (g)405.9 g
Saturated fat (g)292.2 g
Unsaturated fat (g)63.8 g
Monounsaturated fat (g)55.6 g
Polyunsaturated fat (g)8.3 g
Trans fat (g)3.4 g
Cholesterol (mg)417 mg
Sodium (mg)1246 mg
Salt (g)3.11 g
Vitamin A (IU)4116 IU
Vitamin C (mg)21.5 mg
Calcium (mg)1337 mg
Iron (mg)24.92 mg
Potassium (mg)4250 mg

Instructions

  1. Line a 16cm x 26cm (base measurement) slice pan with baking paper, allowing the sides to overhang
  2. Process the biscuits in a food processor until finely crushed (Alternately you can crush the biscuits in a snap lock bag using a rolling pin). Add the Flora Plant Based Butter and process or stir until combined.
  3. Spoon into the prepared pan and use the back of a spoon to spread and press the biscuit mixture evenly over the base. Place in the fridge to chill for 15 minutes
  4. Meanwhile, combine the coconut, cherries and condensed milk in a bowl. Add 1-2 drops of pink food colouring and stir to combine. Spoon over the slice base and use the back of a spoon to smooth the surface. Place in the fridge to chill for 15 minutes.
  5. Spread the chocolate over the top of the slice. Stand at room temperature until set. Cut into pieces to serve