Step 1

Preheat your oven to 180°C/350°F (fan forced).

Step 2

In a large pot over medium heat, melt your butter (or coconut oil). Thermomix 90, 1 minute, speed 3.

Step 3

Turn off the heat and add the sweetener, mixing to combine. Thermomix 30 seconds, temp 90, speed 4.

Step 4

Add all of the other ingredients and mix well until combined. Thermomix reverse speed, 30 seconds.

Step 5

Press firmly into a lined tin and bake for 10-12 minutes. Take care not to overcook this as it can dry out. If your oven runs hot, reduce the temperature to 160°C.

Step 6

Once cooled, pop it into the fridge to chill for 30 minutes or more.

Step 7

Make the icing by beating all of the ingredients together in a small bowl until smooth and creamy. Thermomix butterfly, 1 minute, speed 3.

Step 8

Spread over the chilled slice and sprinkle over a little extra desiccated (or shredded) coconut.

Step 9

Chill for 10 more minutes in the freezer, remove from the tin and carefully slice into squares by pressing straight down with a large sharp knife.

Step 10

Store in the fridge or freeze in an airtight container.

Step 11

The icing above is very rich (for dark chocolate lovers only). You can leave it off, top it with melted chocolate or a chocolate butter cream. This recipe works really well as a super healthy ganache too.

Step 12

Refrigerating before slicing makes it much easier to cut without crumbling.