Coconut & Chocolate Picnic Slice

ANYTIME PICNIC SLICES..... 

This delicious recipe was given to me by one of my mothers greatest friends and was first created by her mother, I’m guessing about 80 years ago.  I have adapted it slightly using less quantities of rice malt syrup than they used white caster sugar and a high cocoa chocolate than the original recipe.  They are delicious and it is hard to resist a second but why not give this old recipe a try.  They are super easy to make and I’m sure everyone in the family will enjoy them.  I have used eggs in this recipe but have also given the vegan  alternative.

I hope you enjoy them.

Ingredients
180g (2 bars) Dark chocolate (I used Green & Blacks 85%)
100g dairy free Butter I use vegan block by  @naturli 
200g Rice Malt syrup 
2 Eggs beaten or replace with flaxseed egg & 1tbsp cornflour
200g Desiccated Coconut (unsweetened) 
100g Sour cherries or raisins 

Method

Line a 9” square tin with greaseproof paper

Melt chocolate and pour into the prepared tin and allow to set (about 30mins in fridge)

Set oven to 160c

Cream the butter and syrup together until light and fluffy

Whisk in the beaten eggs or flaxseed egg and cornflour and add the remaining ingredients

Stir well and spread onto the set chocolate.

Bake in oven for approximately 25minutes or until golden brown