Flourless Chocolate Pistachio Coconut Slice

5 from 1 vote

Flourless Chocolate Pistachio Coconut Slice

This rich and easy Chocolate Coconut & Pistachio Slice is packed with pistachios, coconut, and glacé cherries, with a smooth chocolate ganache topping. Perfect for picnics, afternoon tea, or a sweet snack — simple to bake and irresistibly delicious!

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: British

Servings: slices

Calories: 226kcal

Author: Georgina Hartley

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

Metric - US Customary

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.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice, assuming it is cut into 16 servings.

Nutrition