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No-Bake Coco-Nutty Slice

5 April, 2017

By Casey-Lee Lyons

This recipe was designed by Brisbane nutritionist and recipe developer Casey-Lee Lyons from Live Love Nourish. For more healthy recipes please visit LiveLoveNourish

This is such a great snack or treat that gets the thumbs up from anyone who has tried it. Low sugar, grain free and nutrient-rich, our no cooking required recipe for No Bake Coco-Nutty Slice will send you coco-nutty!

Enjoy as a morning tea snack, at 3pm when cravings tend to kick in or as an after dinner treat.

Magical Ingredients:

• 2 cups unsalted nuts of choice
• 1 cup Shredded Coconut
• 1/2 cup Virgin Coconut Oil, melted
• 1 - 2 tablespoons Coconut Flower NectarRaw Honey, Pure Maple Syrup or Rice Malt Syrup (optional)
• 1/4 teaspoon Pure Vanilla Powder

What to do:

• Pulse nuts and coconut in a blender or food processor until finely chopped.
• In a bowl, mix nuts and coconut with coconut oil, chosen sweetener and vanilla powder, combine well.
• Spread mixture onto a lined slice tray. Cover with a layer of baking paper and press down firmly to spread evenly, approximately 1/2 cm thick.
• Freeze for 2 hours or until firm. Cut into shapes approximately 4cm x 4cm and enjoy straight from the freezer.
• Store slice in freezer.

Make It Personal:

• Add your own flavour combinations such as 1/4 teaspoon ground cinnamon, orange or lemon zest, 2 tablespoons fresh orange juice or 1 teaspoon Carob or Cacao Powder.
• Sweeteners such as Raw Honey and Pure Maple Syrup are optional if you prefer yours without. If leaving sweetener out we recommend adding an additional tablespoon of Extra Virgin Coconut Oil to help the slice to hold together well.

Sensitive to Nuts?

Substitute nuts for Sunflower Seeds and/or Pumpkin Seeds.

Sensitive to Fructose or FODMAPs?

Opt for Pure Maple Syrup instead of honey as your sweetener.
Stick to up to 1/4 cup coconut per serve.
Choose tolerated nuts and avoid cashews.

Vegan Option:

Opt for Pure Maple Syrup instead of honey as your sweetener.