Description
This recipe is usually rolled into balls and coated in desiccated coconut (Rum Balls – without the rum!).
However, instead of rolling the mixture into balls, I have opted to place it into a tin, which assists in a quicker and less messy process!
Ingredients
- 250g Arnott’s Marie biscuits or similar biscuits
- 1/4 cup organic cacao powder
- 1/2 cup organic desiccated coconut and extra for top and bottom of the slice
- 1 x 395g tin sweetened condensed milk
Instructions
Line a 9cm x 26cm bar tin with baking paper leaving some paper overhanging so it is easier to remove when set.
Crush biscuits in a food processor.
Place crushed biscuits in a mixing bowl along with cacao powder, desiccated coconut, and condensed milk.
Stir well until combined.
Sprinkle extra coconut on the bottom of the tin.
Place the mixture into the tin and press down and smooth with the back of a spoon.
Sprinkle more coconut on the top of the slice and place it in the fridge to set.
I usually keep mine overnight, though a few hours are sufficient.
Lift the slice out of the tin and place it on a chopping board.
Using a sharp knife, thinly slice the chocolate slice and arrange it on a plate to serve.
Notes
If you require gluten-free, you can substitute Marie biscuits for a gluten-free biscuit.
Prepared, tried, and tested Lorelle Catalano via The Recipe Hunter: Tried and Tested Recipes From Home Chefs
Nutrition
- Serving Size: 1
- Calories: 134
- Sugar: 12
- Sodium: 121
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 7
