Saffron Bounty Slice

Ingredients

Coconut Base

• 300g shredded coconut

• 40g coconut oil, melted

• 1 pinch sea salt

• 2 tsp vanilla bean extract

• 150g coconut milk

• 1/4 tsp ground saffron

• 30-50g honey

  
  

  Chocolate Top

• 150g dark chocolate (minimum 70% cocoa)

• 20g coconut oil

Method:

1.    In a large mixing bowl, combine 250g of the shredded coconut with 20g of the melted coconut oil. Mix well until it forms a paste-like consistency. You can use a wooden spoon or your hands to really work it together.

2.    Add the sea salt, vanilla bean extract, coconut milk, ground saffron, honey, and the remaining 50g of shredded coconut. Mix thoroughly until well combined. The saffron will start to release its beautiful golden colour through the mixture.

3.    Line a slice tin (15cm x 25cm) with baking paper. Transfer the coconut mixture to the tin and, using damp hands, press the mixture evenly and firmly into the base. This helps it hold together nicely.

4.    Place the tin in the freezer while you prepare the chocolate layer.

5.    Place the dark chocolate and remaining 20g of coconut oil in a microwave-safe bowl. Microwave on medium power (50%) in 20-30 second bursts, stirring well between each interval. Keep stirring regularly to avoid overheating and splitting the chocolate. Continue until the chocolate is completely melted and smooth.

6.    Remove the coconut base from the freezer. Pour the melted chocolate mixture over the set base and spread out evenly using a spatula or the back of a spoon.

7.    Return to the freezer for 20 minutes to set the chocolate layer.

8.    Once set, remove from freezer and slice while still in the tray. A hot, sharp knife works best for clean cuts.

9.    Leave in the freezer for a minimum of 1 hour or until completely set.

10.    Store in an airtight container in the fridge.