Pistachio coconut and chocolate slice
Servings
12
Servings
12
Ingredients
Base
  • 1/2cup pistachios
  • 1/2cup boiling water
  • 1tbsp coconut oilmelted
  • 1cup rolled oats
  • 1tbsp maple syrup
  • 1/4cup coconut flour
Middle
  • 1cup shredded coconut
  • 1/4cup water
  • 2tbsp coconut oil
  • 1/2cup pistachio
Top
  • 25grams dark cooking chocolatemelted
Instructions
Base
  1. Soak pistachios in boiling water for 5 minutes.
  2. Place soaked pistachios (including water) into food processor.
  3. Add remaining base ingredients.
  4. Blitz on high until combined.
  5. Press mixture firmly down in base of a lined 20 x 30cm slice tin, place in refrigerator.
Middle
  1. Place all ingredients into food processor.
  2. Blitz on high for a couple of seconds until combined.
  3. Press mixture down firmly on top of base, place in refrigerator.
Top
  1. Drizzle melted chocolate on top, place in refrigerator to set for 30 minutes before slicing into 12 pieces.
  2. Store in an airtight container in the fridge for up to 7 days.
Recipe Notes

175 calories per slice

Print Recipe
Pistachio coconut and chocolate slice
Pistachio & Coconut Slice Recipe
Course Snacks
Servings
Ingredients
Base
  • 1/2 cup pistachios
  • 1/2 cup boiling water
  • 1 tbsp coconut oil melted
  • 1 cup rolled oats
  • 1 tbsp maple syrup
  • 1/4 cup coconut flour
Middle
  • 1 cup shredded coconut
  • 1/4 cup water
  • 2 tbsp coconut oil
  • 1/2 cup pistachio
Top
  • 25 grams dark cooking chocolate melted
Course Snacks
Servings
Ingredients
Base
  • 1/2 cup pistachios
  • 1/2 cup boiling water
  • 1 tbsp coconut oil melted
  • 1 cup rolled oats
  • 1 tbsp maple syrup
  • 1/4 cup coconut flour
Middle
  • 1 cup shredded coconut
  • 1/4 cup water
  • 2 tbsp coconut oil
  • 1/2 cup pistachio
Top
  • 25 grams dark cooking chocolate melted
Pistachio & Coconut Slice Recipe
Instructions
Base
  1. Soak pistachios in boiling water for 5 minutes.
  2. Place soaked pistachios (including water) into food processor.
  3. Add remaining base ingredients.
  4. Blitz on high until combined.
  5. Press mixture firmly down in base of a lined 20 x 30cm slice tin, place in refrigerator.
Middle
  1. Place all ingredients into food processor.
  2. Blitz on high for a couple of seconds until combined.
  3. Press mixture down firmly on top of base, place in refrigerator.
Top
  1. Drizzle melted chocolate on top, place in refrigerator to set for 30 minutes before slicing into 12 pieces.
  2. Store in an airtight container in the fridge for up to 7 days.
Recipe Notes

175 calories per slice