This super easy to make, delicious slice is no bake and so quick to make! No bake chocolate slice is perfect for an afternoon treat, lunchbox snack (no nuts!) or sweet enough for dessert. It's so simple to make that you could make it with the kids. Get it in the fridge in only 5 minutes! Great for picnics, snack time and any time you need a quick chocolate fix.
Why you're going to love this recipe
There's a lot to love about no bake treats. Especially when they are chocolate! This one is so simple to make and could even be made with the kids.
Here's why you're going to love it:
- quick and easy to make
- yummy chocolate flavour
- nut free
- crunchy and delicious
- no condensed milk
- pantry ingredients
- perfect for sharing (or not!)
What goes into the recipe
don't forget to scroll to the recipe card for full ingredients and method
- chocolate ripple biscuits- you need the full 250 grams of a pack to make these
- coconut oil-it's super important that you don't use liquid coconut oil, and that instead you melt regular coconut oil. Why? Liquid coconut oil will not set, so it won't allow the slice to set.
- rolled oats- otherwise known as porridge oats
- desiccated coconut- not shredded as it breaks down the structural integrity of the slice when you cut into it!
- puffed rice- I've used puffed rice. You can use rice bubbles/ rice crispies instead if you prefer, but they have additional ingredients in them. I have a few recipes on the blog that use puffed rice, so if you buy a big pack and want to use it all, you could try these "Not quite LCMs" rice bubble bars or even these Rice bubble monsters
- dark chocolate melts- don't swap these for milk chocolate, it's way too sweet! Likewise, white chocolate is not ok in this. If you're looking for a no-bake white chocolate recipe, I recommend trying White Christmas.
How to make this recipe
This recipe is super simple! Let's get started!
- Combine the chocolate ripple biscuits (break them up) and the rolled oats in a food processor (Image 1).
- Process until the crumbs resemble sand. (Image 2)
- In a large bowl, combine the puffed rice, deisccated coconut and the biscuit/oat crumbs. (Image 3)
- Mix well (Image 4)
- Combine the vanilla, maple syrup, coconut oil and chocolate melts in a microwave safe bowl. Melt for 1 minute at 50% power. (Image 5)
- Mix until all melted. (Image 6)
- Add the liquid ingredients to the dry ingredients (Image 7)
- Mix until well combined. (Image 8)
- Pour into a square 20 cm silicone (or lined) cake tin. (Image 9)
- Press out to the edges and smooth the top. (Image 10)
- Refrigerate for 3 hours or until completelky solid. Slice into long bars first. (Image 11)
- Chop into squares and serve. (Image 12)
Expert Tips and FAQs
This slice is so easy to make.
If you don't have one, you can crush the biscuits by hand, but the oats will stay whole. This may make them unpleasant in the slice, but really it depends on what you are used to.
No! I used normal coconut oil and melted it. Why? Because liquid coconut oil will not set and therefore the slice won't set...resulting in a big mess.
This slice is best stored in the fridge. It will be shelf stable for a few hours if it isn't hot, but chocolate and coconut oil will eventually melt, resulting in the slice melting.
Yes! It freezes and defrosts well.
More Chocolate ideas
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No Bake Chocolate Slice
- 250 grams chocolate ripple biscuits
- 1 cup rolled oats
- ½ cup desiccated coconut
- 1 cup puffed rice
- ½ cup coconut oil melted
- 1 teaspoon vanilla paste
- 1 cup dark chocolate melts
- 2 tablespoons maple syrup
- Place the chocolate ripple biscuits and rolled oats into the bowl of a food processor. Blitz together until they resemble sand.
- Combine the puffed rice, desiccated coconut, and biscuit mix in a large bowl. Mix well.
- Combine the chocolate, coconut oil, maple syrup and vanilla paste in a microwave safe bowl. Microwave at 50% power for 1 minute. Stir to melt the rest of the chocolate.
- Pour the chocolate mix into the dry mix and mix well.
- Pour into a 20cm square cake tin (silicone or lined). Press down, pushing out to the sides and smoothing the top.
- Refrigerate for 3 hours or until solid.
- Cut into bars, then squares and serve.