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Cacao and Beetroot Coconut Slice
Cacao and Beetroot Coconut Slice

This very popular dessert recipe will be enjoyed by everyone after dinner or for your afternoon tea.


Cacao and Beetroot Coconut Slice

Serves 10


2/3 cup organic extra-virgin coconut oil
¾ cup organic coconut milk
¾ cup brown rice malt syrup
1 teaspoon vanilla paste
500g organic desiccated coconut
2 tablespoons organic cacao powder
1 teaspoon organic beetroot powder
Pinch salt


  1. Grease and line a slice tin with baking paper.
  2. Melt coconut oil in a large saucepan over  low heat, remove from heat and mix in coconut milk, rice syrup and vanilla.
  3. Add in desiccated coconut, salt and mix to combine.
  4. Separate mixture evenly into 3 separate bowls.
  5. In one bowl add the cacao powder and in another add the beetroot powder and mix well to combine. You should now have three different coloured coconut mixtures.
  6. With the cacao mixture press down into the prepared slice tin, follow with the plain mixture then top with the beetroot mixture.
  7. Place into the fridge to set (approx. 2 hours). 
  8. Once set slice and serve. Can be kept in the fridge for up to 1 week.