This choc cranberry coconut slice is the perfect (not too) sweet treat to go with a morning cup of tea. It has a delicious coconut base and is filled with dark chocolate chips and sweet cranberries. This is a stovetop baking recipe – perfect for #vanlife.
This vegan slice recipe is super easy to whip up in around half an hour. I keep all of these ingredients as pantry staples, but you could substitute the cranberries and choc chips with other dried fruit, nuts and/or seeds.
We love to eat our vegan choc cranberry coconut slice for morning tea. They make great snacks to take on the go and our toddler loves them!
Tips for baking on the stovetop
- Use aluminum foil to line your pot
- Grease the foil well
- Ensure your pot has a well-fitting lid
- Cook over even heat – not too hot. I find somewhere between the low and medium mark works best on my gas stovetop.
Can I bake this in the oven instead?
Although I make this on the stovetop while we are travelling, it can also be baked in the oven – and it’s a bit simpler. Pour the batter into a greased slice tin and bake at 180C for 15-20 minutes. It’s done when turning golden brown and a knife comes out clean (with a few crumbs).
My other favourite stovetop baking recipe is my double chocolate zucchini saucepan brownie – it’s a real treat!
Let me know in the comments below if you made this. I also love to hear your ideas and substitutions. Share your creations on Instagram with #IHTBvegan @ihtbvegan
Choc cranberry coconut slice - stovetop recipe
Ingredients
- 1 C desiccated coconut
- 1 C rolled oats
- 1 C plain flour - (I use wholemeal, but white works too)
- 1 tsp baking soda
- Pinch salt
- 1 tbsp egg replacer powder - or flaxseed meal
- 1 C water
- ¼ C coconut oil - melted
- 2 tbsp maple syrup
- ½ C dried cranberries
- ½ C vegan dark chocolate chips
Instructions
- Line a large pot with baking foil and grease the bottom well (I melt my coconut oil in this foil-lined pot to grease the foil and melt the oil to add to the recipe later.)
- In a large mixing bowl, combine the coconut, oats, flour, baking soda and salt. Make a well in the centre and place in the egg replacer and water. Whisk the egg replacer into the water for 30 seconds and then stir it into the rest of the dry ingredients, along with the coconut oil and maple syrup. Fold in the cranberries and chocolate chips.
- Spoon the batter in the foil-line pot. Place on the lid and cook on low-medium heat for 15 minutes.
- Carefully lift the foil and slice out of the pot. Place an additional square of foil on top and wrap the slice so that it is fully enclosed. Flip it over and place it back in the pot to cook the other side for 5 minutes (also on low-medium heat).
- Remove the slice from the pot and carefully take off the foil. Let it cool before slicing.
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