Chocolate Cornflake Slice

This Chocolate Cornflake Slice has a crispy cornflake base sweetened with coconut sugar and honey, blended with almond meal and cocoa and baked until golden!

Course Dessert

Cuisine Australian

Prep Time 20

Cook Time 15

Chill Time 2

Total Time 2 35

Servings squares

Calories 185kcal

Author Samantha Pickthall

Ingredients

Base

1½ cups Cornflakes
1 cup almond meal
½ cup coconut sugar
1 Tbsp cocoa powder
1½ tsp baking powder
100 g coconut oil
4 Tbsp honey

Chocolate Icing

1 1/4 cups icing sugar / powdered sugar
1 Tbsp cocoa powder
30 g unsalted butter, melted
1 1/2 Tbsp water

US Customary - Metric

Instructions

Base

Preheat Oven: Preheat the oven to 180ºC (356ºF) and line a 9” x 9” square tin with parchment paper. Set aside.
Mix Base Ingredients: In a mixing bowl, combine cornflakes, coconut sugar, cocoa powder, almond meal, and baking powder. Mix until combined. Set aside.
Melt Coconut Oil and Honey: In a small saucepan, gently heat the coconut oil and honey over low heat until the oil is completely melted.
Combine Wet and Dry Ingredients: Pour the melted coconut oil and honey into the bowl of dry ingredients. Mix with a wooden spoon until everything is well combined.
Press into Tin: Transfer the mixture to the lined pan, pressing down firmly to form an even layer, use your hands or silicone spatula.
Bake: Place in the oven and bake for 12-15 minutes until the edges are browned and the center is golden. It will still be soft and bubbly when removed from the oven, it will firm up as it cools.
Cool Base: Allow the baked base to cool in the pan for 20 minutes.

Chocolate Icing

Prepare Icing: When the base has about few minutes remaining to cool, start making the icing. In a small mixing bowl, sift the icing sugar and cocoa. Pour in the melted butter and one tablespoon of the water. Whisk until smooth and thick. Add the remaining 1/2 tablespoon of water if it’s too stiff and dry. Adjust the thickness by adding more water as needed.
Apply Icing: After the base has cooled for 20 minutes in the pan, pour the icing over the still-warm base, while it’s still in the pan. Move the pan around to help spread the icing evenly across the surface or use a spatula.
Chill to Set: Place the pan in the refrigerator and chill for 1-2 hours or until the icing and base is firm and has set.
Cut and Serve: Remove the slice from the tin, cut into squares, and enjoy!

Notes

Storage: Store the slice in an airtight container in the refrigerator for up to 1 week.

Freeze: For longer storage, wrap the entire slab or individual slices in cling film, then place in a freezer-safe bag or container. It can be frozen for up to 3 months.

Thaw: Thaw the slices in the refrigerator overnight. For quicker thawing, leave them at room temperature for a few hours until they are soft enough to eat.

Nutrition