Chocolate, Banana, Coconut Slice – sugar, gluten & dairy-free

Chocolate, banana, coconut slices  600 post I have cracked the gluten-free, dairy-free and sugar-free muffin and this weekend I attempted a slice that said decadent yet had no gluten, dairy or sugar. It was quite a mission and I had to gather together a few different ideas from recipes I had seen around the food blog world but none eliminated all three elements so I had to experiment and I have succeeded in making something rather wonderful. You do have to like banana, coconut and chocolate but if you do, this is your new best friend. I got the idea for the middle layer from The Life of Clare.

This is not a low Fodmap recipe.

Chocolate, Banana, Coconut Slice
Serves: 28 small squares or 14 larger ones
For the bottom layer:
  • 4 tbsp unsalted peanut butter (with no added sugar)
  • 4 tbsp coconut butter
  • 3 tbsp cocoa powder
  • 2 ripe bananas
For the middle layer:
  • 1 cup walnuts
  • ¼ cup dried coconut
  • 2 tbsp coconut oil
  • 9 soft dates
  • ½ tsp teaspoon vanilla extract
  • ¼ cup cacao nibs
  • 1 soft banana
For the top layer
  • 1 banana
  • 100mls coconut cream
  • ¾ cup peanut butter
  • 2 tbsp date puree
  • 2 tbsp cocoa powder
  • A few grains salt
For the bottom layer:
  1. Place everything in a food processor and blend well.
  2. Spread over the base of a lightly oiled baking dish. (I lined it with parchment paper but it wasn't necessary.)
  3. Place in the freezer for 15 minutes.
For the middle layer:
  1. Place everything except the cacao nibs in the food processor and blend very well.
  2. Add the cacao nibs and mix.
  3. Spread over the bottom layer and place in the freezer for another 15 minutes.
For the top layer:
  1. Mash the banana in a bowl and add all the other ingredients except the peanut butter. Whip with egg beaters until the mixture thickens.
  2. Add the peanut butter and beat until a thick fluffy mixture develops.
  3. Spread over the other two layers and place in the fridge.
  4. Once it is chilled, cut into slices and keep in the fridge.

Note 1: You can make your own coconut butter by placing a packet of shredded coconut in a food processor and processing for about 10 minutes.

Note 2: The base is quite soft but holds together. It could be a bit messy if left out of the fridge too long before eating it but it won’t fall apart. I will work on this element in the weeks to come so it is less like a dessert and more like a very firm slice. But the delicious factor outweighs any messiness – perhaps use a spoon.

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    • says

      That would be fine to feature the slice on your website but would you mind not duplicating the recipe there but just put a link for it. Thanks.

  1. says

    I’m a babe in the woods when it comes to gluten, sugar, or dairy-free cooking. I really admire all the work you’re putting into perfecting your recipes. This looks just excellent- thanks.

    • says

      I am learning too as I go along. It does take a bit of work but it’s ultimately rewarding to be able to produce something for the family that is healthy for them while indulging the need for something sweet tasting.

  2. says

    I love everything with peanut butter and coconut. You have described this recipe so nice it’s hard to resist. You even made your own coconut butter. I like the idea of combining chocolate, banana, peanut butter and coconut. Best of all it’s very healthy. Well done.

    • says

      It is a direction I am exploring in the hope that I feel better in my health – not that my health is bad. I just feel I could have more energy and I want to see if that’s possible.


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