Ingredients
1 ¼ cups plain flour
150g melted butter
½ cup The Sugar Breakup Dextrose
1 cup desiccated coconut
2 tablespoons The Sugar Breakup Golden Rice Malt Syrup
1 teaspoon vanilla essence
2 tablespoons cocoa powder

Icing
2 tablespoons cocoa powder
3 tablespoons boiling water
1 cup The Sugar Breakup Dextrose

Get making!

1. Preheat oven to 180 (160C fan forced), grease slice tin
2. Melt butter in microwave or small pot on stove top then add Golden Rice Malt Syrup and vanilla, stir to combine
3. In a bowl sift flour and cocoa powder then add coconut and dextrose, stir until combined and make a small well in the centre
4. Pour butter with Golden Rice Malt Syrup and vanilla into flour mixture and stir until well combined
5. Turn mixture into slice tin and using your fingers press and smooth until base of tin is covered with thin layer of slice mixture
6. Bake for 10-15 minutes

Chocolate Icing*

1. Whilst slice is cooking place a small saucepan with about 3 cms (or an inch) of water in the base onto boil, once boiled turn down to a low heat so water is barely boiling
2. In a small bowl combine 2 tablespoons of cocoa powder with 3 tablespoons of boiling water and mix into a smooth paste. Place bowl over the saucepan of boiling water (not touching the water just using the steam to heat) and add a small amount of dextrose and stir until dextrose melts and combines with cocoa paste
3. Keep adding dextrose slowly so that each addition melts

Finishing off the slice

1. Remove slice from oven, allow to cool slightly then using a sharp knife cut into slices whilst still warm
2. Pour and smooth out icing on top of slice whilst it is still warm
3. Allow to cool completely, slice will become firm and icing will harden

*This chocolate icing is inspired by the Chocolate Glaze in David Gillespie’s Sweet Poison Quit Plan cookbook. It has fantastic recipes for anyone living sugar free.