Anytime Coconut Picnic Slices
Some recipes carry with them more than just flavour – they hold memories, traditions, and a sense of comfort that never fades.
These Anytime Picnic Slices are exactly that: a treat first created by my mother’s dear friend nearly 80 years ago, and lovingly passed down through generations.
I’ve given the original recipe a little modern twist, swapping white sugar for rice malt syrup and using a rich, high-cocoa chocolate base, but they remain just as irresistibly moreish as ever.
Perfectly chewy, lightly sweet, and with that satisfying crunch of coconut, they’re the kind of bake you’ll want to bring along to picnics, share with friends, or simply enjoy with a quiet cup of tea.
INGREDIENTS
180g (2 bars) Dark chocolate (I used Green & Blacks 85%)
100g dairy-free butter (I used Vegan Block)
200g Rice Malt syrup
2 Eggs beaten or replace with flaxseed egg & 1tbsp cornflour
200g Desiccated Coconut (unsweetened)
100g Sultanas or sour cherries
METHOD
Line a 9” square tin with greaseproof paper
Melt the chocolate and pour it into the prepared tin, and allow it to set (about 30 minutes in the fridge)
Set oven to 160c
Cream the butter and syrup together until light and fluffy
Whisk in the beaten eggs and add the remaining ingredients
You can just stir well and spread onto the set chocolate.
Bake in the oven for approximately 25minutes or until golden brown.
