Hello there… well I had the best intentions of posting a few blog posts while out of Bahrain, but only managed the previous post. It’s always special spending time with family and for most of my time away, the weather was really lovely too… some rain but not so much. I haven’t been totally inactive on social media, my Instagram feed is active so you might have seen some posts and stories there if you follow me.
Before leaving for vacation, made these cherry chocolate coconut slices. These sweet and chewy childhood favorites are easy to make and we loved when Mum made them for us. She would also freeze some for later… they defrost so quickly, making them a great little standby if a visitor pops in unexpectedly. And seeing it’s the holy month of Ramadan, perfect sweet bites to have with arabic coffee after the Iftar meal.
For the chocolate layer underneath I used dark chocolate with coffee… I had mentioned this in a recent in my kitchen post. Up-dating Mums recipe and giving these sweet treats a new combinations of flavors… they didn’t last long in the freezer either. You can of course use plain dark chocolate if you wish. When making, use a swiss roll tin lined with tin foil, look for the nearest size available if you can’t find or don’t have the exact size as mine. Easy delicious treats for family, friends and the freezer.
Cherry, Coconut Chocolate Slices
230g dark chocolate, roughly chopped
175g caster sugar
200g glace cherries, quartered
225g desiccated coconut (do not use sweetened coconut)
You will need a 21cm x 30cm swiss roll tin lined with tin foil
How to make:
Preheat the oven to 350F/180C/160C Fan/Gas 4. In a small heatproof bowl placed over a saucepan of hot water, melt the chocolate until smooth . Pour into prepared tin and spread evenly over base. Place in the freezer to set while preparing the rest of the ingredients.
Add eggs to a medium bowl and beat lightly with a fork. Add sugar and cherries, mix until combined, then stir in coconut.
Spread the mixture evenly over the chocolate base and rough the top up a little using a fork, you don’t want the top smooth.
Bake for about 15 minutes to 18 minutes or until light golden. Cool in the pan, then refrigerate until cold. Remove the foil and cut into desired sized bites. Store in an airtight container in the fridge or freeze for later use.