Coconut slice

Fills a 9 inch square tin

You can cut into whatever sized bar you want (we can never agree on the perfect size)

Gluten-free

Gluten, it seems, is public enemy No. 1 these days, on a par with smoking and drunk-driving, and everyone is looking for recipes without it. In the eight days of Passover every (observant) Jew is required to avoid eating food made with flour, so over the centuries, we Jews have amassed plenty of flour-free (and therefore gluten-free) recipes. The two of us are not religious and cannot imagine a life without bread—not one that is worth living anyway. We enjoy this slice simply because it tastes great. It is a rich and nourishing bar that can easily be packed into your lunchbox for a late-morning energy boost, or cut into tiny cubes to eat as a small treat any time, no matter what your religion or opinion on gluten.

100g dark chocolate (at least 56% cacao solids)

150g granulated sugar

200g desiccated, unsweetened coconut

50g dried sour cherries

50g pistachios, roughly chopped

50g whole almonds, roughly chopped

100g unsalted butter, melted

2 eggs

Line a 9 inch × 9 inch baking tin with a large piece of baking parchment to cover the base and about 2 inches up the sides.

Melt the chocolate in a heatproof bowl over a pan of boiling water or in the microwave (see notes here). Pour into the lined tin, spread around to cover the base entirely and chill in the fridge until the chocolate is completely set. In the meantime preheat the oven to 375°F/350°F convection.

Mix the dry ingredients together in a bowl, pour the melted butter over and use a large spoon to combine. Add the eggs, stir thoroughly, then tip the mixture into the tin, on top of the set chocolate. Smooth out to create an even layer, but leave the surface a little messy.

Bake in the center of the oven for 10 minutes. Turn the tray so it bakes evenly and leave for another 6–8 minutes or until the coconut is all golden on top. Remove from the oven and allow to sit for about 10–15 minutes before transferring the tin to the fridge to cool for at least 2 hours. Once fully cold, remove from the tin, peel off the layer of baking parchment and using a warmed sharp knife slice into whatever size pieces you fancy.