Flourless Chocolate Pistachio Coconut Slice
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This easy and indulgent Chocolate Pistachio Coconut Slice is packed with pistachios, coconut, and glacé cherries and drizzle with a salty chocolate topping. This recipe is flourless so naturally gluten-free. Perfect for picnics, afternoon tea, or a sweet snack. Simple to bake and irresistibly delicious!
This Flourless Chocolate Slice has a dense fudgy texture with a gorgeous chew and is packed with flavour.
So often flourless chocolate bakes have a thick creamy texture and are dessert like or served warm (like my Flourless Olive Oil Chocolate Cake). However, this no-flour chocolatey bar is firmer and has more body thanks to the structure the coconut and pistachio nuts give it. It’s perfectly designed for slicing and storing which means it’s lovely for between meal treats.
I’ll show you how quick and easy it is to make this recipe, with minimal ingredients and equipment.
Why You’ll Love This Flourless Chocolate Pistachio Slice
- No flours are needed for this naturally gluten-free treat.
- Big on flavour. It’s really packed in here due to intense cocoa powder, savoury pistachios and plenty of coconut.
- Gorgeous fudgy texture with chew from the desiccated coconut and glacé cherries.
- Quick and easy to make.
- Lovely as little after dinner treats or mid-afternoon cheeky snacks.
- Very easy to find ingredients, available in most UK supermarkets (although pistachio kernels may need a little trip to your local health store). Freezer-friendly. I like storing these little bites individually in the freezer to enjoy for an after-dinner treat.
Watch the Video
Sometimes it helps to see a visual of what I'm talking about. So watch the video to see what it looks like to make your Chocolate Pistachio Coconut Slice.
Ingredients Needed
Unsalted butter. We need unsalted so we can control the salt content of the recipe. Make sure it is at room temperature.
Caster sugar. It’s a fine white baking sugar available in the UK. Regular white granulated sugar can be substituted.
Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount.
Pistachios. You just need unsalted kernels here. Try not to get them in the shell as removing all of them needed for this recipe is a bore.
Desiccated coconut. This is finely grated, dried coconut flesh with a light, dry texture, commonly used in baking to add subtle coconut flavour and absorb moisture. In the US, it’s typically labelled as unsweetened shredded coconut or finely shredded unsweetened coconut. It’s important to check for “unsweetened” on the label, as shredded coconut in the US is often sweetened unless specified.
Glacé Cherries. Shop bought glacé cherries work just fine here but I would be remiss if I were to not recommend Homemade Glacé Cherries, they are absolutely worth bearing in mind as the flavour of these is so delicious.
Cocoa powder. Choose a high quality organic brand if possible. This recipe was tested with Dutch-processed cocoa powder (which is the more common type in the UK – but do check the labels).
Dark chocolate. This recipe uses 70% dark chocolate. However, you can use 50-60% chocolate for a softer creamier chocolate flavour.
Salt. I like to use kosher salt in my baking as it has a round gentle flavour. Using salt in your baked goods lifts and sharpens all the other flavours.
How To Make Chocolate Pistachio Coconut Slice
For full recipe instructions go to the recipe card at the end of this post.
Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix until combined.
Whisk together the coconut, chopped pistachios, glacé cherries and cocoa powder, making sure the cherries in particular are broken up and even distributed.
Mix the coconut pistachio mixture into the butter and sugar mixture until completely combined.
Pour the batter into the prepared baking tin, smoothing the top. Then bake for 40 minutes. Leave to cool in the tin for 15 minutes before removing onto a wire rack.
To make the chocolate topping, break up the chocolate and place in a heatproof bowl along with the butter and salt. Melt in the microwave for 1 minute, removing and giving a stir, then microwave for a further 20 seconds. Stir until the chocolate is melted and glossy.
Pour the chocolate over the slice. Scatter the extra pistachios and desiccated coconut, over the top. Then allow to cool completely the chocolate sets before cutting into bars.
Expert Tips
Chill in the fridge for a couple of hours before cutting and serving to ensure firm clean slices.
Use a hot knife, dipped in hot water and dried, for clean cuts.
FAQs
I use a 6 inch x 4 inch deep square bakin tin (although 3 inch depth is fine). I really like to use silver anodised cake tins which give an even bake. Silver aluminium cake tins are great too.
You can store in an airtight container and will be fine for a couple of days at room temperature but they can be a little crumbly. I prefer to store in the refrigerator as they keep well for up to 5 days and I like them a little firmer.
Absolutely. I like to freeze these little bites layered into airtight containers. If you want to ensure they last well in the freezer then I do recommend wrapping individually in plastic wrap but if you are eating within 1 month then they’ll be fine without. Don’t forget to label the container including the date. To enjoy, unwrap and thaw at room temperature for an hour.
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Flavour Variations
You could toast the pistachios beforehand for just 5 minutes in the oven to intensify the nutty flavour.
You could even add in freeze-dried raspberries or orange zest for even more punchy flavour.
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Flourless Chocolate Pistachio Coconut Slice
Ingredients
- 100 g unsalted butter - room temperature
- 100 g caster sugar
- 2 eggs - lightly beaten
- 125 g unsalted pistachio kernels - roughly chopped (reserve 2 tablespoons of the chopped pistachios for decoration)
- 100 g desiccated coconut - reserve ½ tablespoon for decoration
- 100 g glacé cherries - roughly chopped (+ a few roughly for decoration)
- 30 g cocoa powder
- ¼ teaspoon salt
- 100 g dark chocolate
- 1 teaspoon unsalted butter
- ¼ teaspoon salt
Instructions
- Pre-heat the oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F
- Line a (6 inch) square cake tin with baking parchment up the sides and hanging over the sides, clip to secure with mini bulldog clips. Lightly grease the parchment.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time and mix until combined.
- Whisk together the coconut, chopped pistachios, glacé cherries and cocoa powder, making sure the cherries in particular are broken up and even distributed.
- Mix the coconut pistachio mixture into the butter and sugar mixture until completely combined.
- Pour the batter into the prepared baking tin, smoothing the top. Then bake for 40 minutes.
- Leave the chocolate pistachio slice in the tin to cool for 15 minutes before removing and covering with chocolate.
- To make the chocolate topping, break up the chocolate and place in a heatproof bowl along with the butter and salt. Melt in the microwave for 1 minute, removing and giving a stir, then microwave for a further 20 seconds. Stir until the chocolate is melted and glossy.
- Pour the chocolate over the slice. Scatter the extra pistachios and desiccated coconut, over the top.
- Then allow to cool completely the chocolate sets before cutting into bars.
Video
Notes
- Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
- Chill in the fridge for a couple of hours before cutting and serving to ensure firm clean slices.
- Use a hot knife, dipped in hot water and dried, for clean cuts.
Looking forward to trying these! How much of the glacé cherry flavour comes through?
It does come through but I chose them more for texture.
Definitely will try!