Vegan Chocolate Coconut Slice Recipe
- 1 cup Margarine
- 1 cup Brown Sugar
- 1 cup Coconut
- 1/4 cup Almond Milk
- 1 cup Oats
- 2 cups Selfraising Flour
- 1 tbsp Cocoa
- 2 cups Icing Sugar
- 2 tbsp Cocoa
- 1 tbsp Margarine
- 2 tbsp Almond Milk
- 1 tsp Vanilla Essence
- Preheat oven to 180°C.
- Cream the sugar and margarine.
- Add all the dry ingredients.
- Add the almond milk and mix with a spoon.
- Press into a greased 40cm x 27cm flat pan.
- Bake for 20 minutes.
- Pour icing over as soon as it comes out of the oven.
- Let cool and cut into slices.
- Mix all the ingredients and spread over slices as soon as they come out of the oven.
Today’s Featured Ingredient
Cocoa is the seed from the cocoa tree which grows in hot, rainy tropical areas. Cocoa can be harvested at any time of the year because the pods do not ripen at the same time.
The pods have a variety of colours like green, red or purple. As they mature the colour changes to yellow or orange.
Unlike other fruit trees cocoa grows directly from the trunk. Each pod contains 30-40 seeds. The seeds and the pulp are removed from the rind. The seeds and pulp are piled on heaps to ferment. During this time the fermented pulp trickles away leaving the seeds behind. The beans are then dried.
When the bean are dry they are manly shipped to factories in the Netherlands, United States and the United Kingdom for processing.
The Ivory Coast and Ghana are the largest producers of cocoa. They are also unfortunately known for using child labour in their cocoa production.
There are concerns about the declining production of cocoa because of ageing and diseased trees and a larger demand for cocoa.
About 400 cocoa beans are required to make one pound of chocolate.