Top Deck Slice

Ever get the three o'clock sugar craving but don't want to indulge in anything too naughty? If you want to whip up something sweet, then this recipe is for you. The recipe credit is from Wholefood Simply and Bianca's interpretation of a topdeck is brilliant. If you are a coconut lover like me, then this recipe will get you a tad excited...

It's a little rustic, not so perfect, but oh so delicious

Here is the recipe from Bianca at Wholefood Simply

Top Deck Slice

base

2 cups desiccated coconut

3 tablespoons cacao or cocoa

2 tablespoons honey*

1 tablespoon coconut oil**

top

2 cups desiccated coconut

2 tablespoons honey*

1 tablespoon coconut oil**

1 teaspoon concentrated natural vanilla extract

Line a loaf tin with baking paper overhanging the sides (my tin measures 19.5cm x 9.5cm).

Place the base ingredients into your food processor and blend at high speed until the coconut has broken down and the mixture resembles a fine crumb. If you need to you can add an extra tablespoon of coconut oil. Press the mixture firmly into your prepared tin. Place in the fridge to set.

Place the top ingredients into your processor and again blend at high speed until the mixture resembles a fine crumb. Press firmly on top of the base. Place in the fridge for a few hours to set. Serve. Eat. Enjoy!

If I cut this slice straight from the fridge it often crumbles. To avoid this I remove it from the fridge around 15 minutes prior to cutting. You can also run your knife under hot water prior to cutting if you need to.