Recipe courtesy of Guy Turland

Coconut Chile Slice

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  • Level: Easy
  • Total: 1 hr 10 min (includes chilling time)
  • Active: 40 min
  • Yield: 10 to 12 servings
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Coconut oil, for greasing the pan

1 pound unsweetened shredded coconut   

1 1/4 cups young coconut water  

1/4 cup pure maple syrup 

1 tablespoon unsweetened cocoa powder   

1/2 teaspoon crushed red pepper flakes 

20 dates, pitted and chopped 

8 ounces macadamia nuts  

4 ounces dried currants 

Avocado Ganache:

2 ripe avocados

2 teaspoons unsweetened cocoa powder  

3 tablespoons pure maple syrup 


  1. For the slice: Grease a 9-inch springform pan with coconut oil and set aside.
  2. Place the shredded coconut in a food processor and process until the coconut turns to butter, scraping down the sides as necessary, about 30 minutes. Add the coconut water and process until combined. Add the maple syrup, cocoa powder and red pepper flakes and process until combined. Transfer the batter to a medium bowl and fold in the dates, macadamia nuts and currants. Transfer the batter to the prepared pan, smooth the top and refrigerate until set, about 30 minutes. Meanwhile, wash and thoroughly dry the food processor bowl. 
  3. For the avocado ganache: Halve and pit the avocados. Scoop the flesh into the food processor. Add the cocoa powder and maple syrup and process until well combined and smooth.  
  4. For assembly: After the cake has set, run a knife around the edge, open the springform pan and remove the ring. Spread the ganache over the top of the cake. Cut into wedges and serve chilled.