Preheat oven to 180C. Line a baking dish or slice tray, approximately 20cm x 20cm in size.
Combine crushed wheat biscuits, cocoa/cacao, vanilla, coconut oil, yoghurt, flour, desiccated coconut, coconut sugar, egg and milk. Stir until well combined. If the mix seems too dry, add a little more milk. Mixture should be moist and thick.
Press mixture into prepared dish with the back of a spoon and bake for 20-25 minutes or until a knife comes out clean. The slice will be firm to touch when ready.
Once slice has cooled, make the icing by combining the chocolate and olive oil in a saucepan. Stir over a low heat until starting to melt. Remove from heat and continue stirring until smooth. Allow chocolate mixture to cool slightly before spreading evenly over the top of the slice.
Once icing starts to set, cut slice into 15 pieces. You may refrigerate the slice to set the icing further in warm weather. One piece is one serve. Store leftovers in an airtight container in the fridge for up to a week.
Preheat oven to 180C. Line a baking dish or slice tray, approximately 20cm x 20cm in size.
Combine crushed wheat biscuits, cocoa/cacao, vanilla, coconut oil, yoghurt, flour, desiccated coconut, coconut sugar, egg and milk. Stir until well combined. If the mix seems too dry, add a little more milk. Mixture should be moist and thick.
Press mixture into prepared dish with the back of a spoon and bake for 20-25 minutes or until a knife comes out clean. The slice will be firm to touch when ready.
Once slice has cooled, make the icing by combining the chocolate and olive oil in a saucepan. Stir over a low heat until starting to melt. Remove from heat and continue stirring until smooth. Allow chocolate mixture to cool slightly before spreading evenly over the top of the slice.
Once icing starts to set, cut slice into 15 pieces. You may refrigerate the slice to set the icing further in warm weather. One piece is one serve. Store leftovers in an airtight container in the fridge for up to a week.