Chocolate Crunch Slice

By Dixie Elliott

Chocolate Crunch Slice
Treat the whole family with this simple recipe for chocolate and coconut slice.

Makes 30 small squares

¼ cups desiccated coconut

1 cup plain flour

½ cup self-raising flour

½ cup caster sugar

2 tbsp cocoa

160g butter, melted

2 eggs, whisked

1 tsp vanilla extract



2 cups pure icing sugar

2 tbsp cocoa

20g butter, melted

2 tbsp hot water

2 tbsp desiccated coconut, extra


1 Preheat oven to 180˚C. Grease and line a 30cm x 20cm slab pan with baking paper. Combine coconut, flours, sugar and cocoa in a large bowl. Add butter, eggs and vanilla. Stir until well combined. Press into base of prepared slab pan. Bake for 15 minutes or until firm to the touch. Cool.

2 Sift icing sugar and cocoa into a bowl. Add butter and water. Stir until a smooth, spreadable consistency. Spread over cold base. Sprinkle with coconut. Refrigerate.

3 Cut into small squares and serve. Store in an airtight container in the refrigerator for up to 4 days.


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