Cacao and Beetroot Coconut Slice

CACAO AND BEETROOT COCONUT SLICE

 INGREDIENTS

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

 METHOD

1. Grease and line a slice tin with baking paper.
2. Melt coconut oil in a large saucepan over a 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.