Chocolate fudge slice
½ cup(s), (90g) pitted, chopped
White self-raising flour
1 cup(s), (150g) sifted
Shredded or desiccated coconut
½ cup(s), (desiccated), (40g)
18 g, (2 tbs for mixture, plus 2 tsp extra to dust)
Reduced fat oil spread
100 g, melted
1 medium, lightly beaten
Vanilla bean extract, alcohol free
- Preheat oven to 160°C. Lightly spray a 20 cm x 30 cm slice tin with oil. Line base and 2 long sides with baking paper.
- Process prunes in a food processor until smooth. Transfer to a large bowl. Stir in flour, sugar, coconut and cocoa. Add oil spread, egg and vanilla and stir until well combined.
- Spread mixture into prepared tin. Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Stand slice in tin for 10 minutes before transferring to a wire rack to cool. Dust with extra cocoa. Cut into 16 pieces to serve.