An easy homemade Chocolate Rough Slice recipe that is nut-free, and perfect for popping in your children’s school lunch boxes.
I love anything chocolate and coconut, which is why I can’t get enough of this Chocolate Rough Slice! This recipe seems to effortlessly bring both delicious ingredients together into one very yummy treat, and the best bit about these nut-free goodies, is their ability to be frozen.
The best bit about these nut-free goodies – apart from the fact they’re delicious and only take 20 minutes to prep – is that they freeze really well, making them a great option for a kids’ school lunchboxes (as an occasional treat) or an afternoon treat with a cuppa.
Simply put into the freezer the day you bake them (this will lock in the freshness), and then pull one out of the freezer on a school morning and pop into your child’s lunch box. It’ll be perfectly defrosted for morning tea time.
This slice has a nice soft base that’s not too crunchy, and the topping is delicious! You can bake this in a slice tin if you’d like them a little thinner and crunchier, or use a loaf tin (like me) to make them softer and thicker.
Chocolate Rough Slice
- 1 cup self raising flour
- 1 tablespoon cocoa
- 1/3 cup caster sugar
- pinch of salt
- 1/4 cup desiccated coconut
- 110g butter, melted
- 200g condensed milk
- 2 tablespoons cocoa
- 1 cup icing sugar
- 1 1/2 tablespoon butter, melted
- 1 cup desiccated coconut
- 1 teaspoon vanilla essence
- Preheat oven to 180°C, fan forced.
- Line a loaf tin with baking paper. I like to line it as it’s easier to lift out.
- In a large bowl, sift flour and cocoa, add sugar, salt, coconut and butter, mix to combine.
- Press base mixture into prepared loaf tin.
- Bake base for 18-20 minutes or until golden and cooked through.
- Rest on tray for 5 minutes, before transferring to a wire rack.
- Make topping by combining all topping ingredients in a bowl, mix to combine.
- Spread topping over warm base and leave on wire rack to cool completely.
By Kat – The Organised Housewife
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