+ Well Nourished ⎮ Healthy Raspberry and Coconut Slice

Healthy Raspberry and Coconut Slice

My nana was instrumental in developing my passion for food and cooking. So many of my childhood memories are centre around food and cooking in her old kitchen. My nan used to pick me up from school every Friday and in summer, we stopped at the corner deli for an ice block and in winter, we stopped at Peters by the Sea in Scarborough for hot chips (which I always got wrapped in paper, even after cups had become the norm because it somehow felt more special).

Our weekends together were centred around gardening, tending to the chooks and ducks and cooking – loads of cooking. One of the many things we used to make was an old fashioned Raspberry Coconut Slice.  So it’s long overdue I put my healthy spin on this classic. I hope you like it.

Ingredients

Base
100ml coconut oil, melted
115g (⅓ cup) honey or rice malt syrup
125g (1¼ cup) almond meal (or wholemeal spelt)
140g (2 cups) desiccated coconut
1 egg, beaten

Raspberry layer
1 cup frozen raspberries, defrosted
1 tablespoon chia seeds

Coconut topping
140g (2 cups) shredded coconut
1 egg white
2 tablespoons honey or rice malt syrup

Method

  1. Preheat the oven to 180℃.
  2. Line a 20 – 30cm baking pan with baking paper.
  3. Make the base by mixing all of the ingredients together until well combined. Thermomix 10-15 secs speed 4.
  4. Press into the baking tray to form an even layer (I used the back of a large, wet spoon). Bake for 15-20 minutes until golden and set. Set aside to cool.
  5. For the raspberry layer mash the raspberries roughly and mix through the chia. Set aside.
  6. For the coconut topping, combine the egg white and sweetener by whisking with a fork. Mix in the shredded coconut.
  7. Now assemble by spreading the raspberries over the base and top with the coconut mixture.
  8. Pop under a grill for a couple of minutes, watching it careful so it doesn’t burn.
  9. Chill in the fridge to fully set, then cut into squares.

Variations
Nut-free
Sub the almond meal with the same quantity of wholemeal spelt flour.

Fructose friendly
Choose Rice malt syrup as your sweetener.

Store
Store airtight in the fridge or freezer.

I hope you enjoy this yummy slice. Do you have a childhood recipe that you’d like me to take a look at making a healthy version. If so, post a comment below and I’ll add it to my ‘to do’ list.

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Healthy Raspbery Coconut Slice

  • Debbie Whittle

    Thanks so much Georgia! I make the original unhealthy version of this all the time because my husband loves it and it always accidentally ends up in my mouth! Great to have the healthier versions!

    • Love to hear what you think Debbie. It’s been a while since I ate this, but from what I remember, I think this is pretty close G x

  • Oh my goodness, Peter’s By The sea! That’s my neighbourhood, although I didn’t frequent it until I was a teenager and now with our 4.5 year old for a box of hot chips to share by the beach on a rainy day and you know, it hasn’t changed. SERIOUSLY! Not a bit. It’s pretty old looking now but I’m glad it’s there for the memory. My partner is the one who gets the ball rolling to go there … Yes, I grew up in Trigg – right near Trigg Island (surfing family) – and the closest thing I got to fast food was Red Rooster Hawaiian pack possibly once a year or Pizza bought down at the place right on the beach at Scarborough – near Peter’s By The Sea. I can’t wait to try these “jam slices”. It brings me back memories too – from school days. Not something my Mum cooked. We had home cooked muesli cookies or an apple. That was our treat. Oooooh, it was home baked everything in those days! Ha ha!!!

  • Deb dunt

    Looks yum Georgia!
    2 tablespoons of cocoa could be a nice spin on this too, in the base of the slice?
    Like a cherry ripe taste!

  • Naz

    Can’t wait to try this! Looks delicious!
    I’d love you to put lemon slice on your “to do” list please! My all time childhood (and adulthood!) favourite!!

  • I was wondering if one of my Perth followers would comment on ‘Peters’ – my nan lived in Scarborough and 40 something years ago it wasn’t so built up (the Scarborough pub was still there back then), but yes it really hasn’t changed much at all and is a Perth institution. My teen years were spent at Club Atlantis followed by something greasy from Peters after. My mum lives in Doubleveiw, so this has long been my neck of the woods. Gee I’d forgotten about Hawaiian Packs!! Ha ha G x

    • Yep, I’ve been around that area since I was about 6 years old with a about 13 or so years off elsewhere – traveling and living – but majority of it spent here growing up and now with my little girl. Things have certainly changed – much more built up. Apparently a Luna Park was down where Coles now stands at Scarborough Beach. I worked at Coles while still at school and then one of the restaurants down that way while I studied before heading off to Sydney. It’s a small world. I went to Scarborough High School and lived right near St Mary’s. I always thought my school would be the one thing that remained there forever but not to be. Long gone – to be replaced by housing. 🙁 It took me a long time to even drive past when I first got back from my gallivants around the world. Yep, and Club Atlantis … Gosh … It seems like a lifetime ago all that!!! Yep, the good ol’ Hawaiian pack. Ha!!

  • Sounds totally perfect and very possible. Great spin G x

    • Deb dunt

      What about using fresh cherries along with the added cocoa, Georgia? Would I have to freeze the cherries, like you do with the raspberries?

      • The reason I used frozen is because when they defrost they release a fair bit of juice which when combined with the chia makes a nice jam texture. If you macerate them they should be okay though G x

        • Deb dunt

          How do I macerate them ? Just in a bit of maple syrup?

  • Done – this is defiantly a personal fave too. I LOVE lemon/lime anything. Thanks for the request Gx

  • Tracey

    Please recreate a caramel slice! It was my all time favorite as a kid!!

    This recipe sounds so easy, might have to give it a go sometime soon!

    Thanks for posting it 🙂

    • Funny, I’ve been thinking about a caramel slice Tracey. Leave it with me and in the mean time enjoy this yummy slice G x

  • Tanya

    Thankyou for this healthy recreation! It has taken me back to my childhood xx

  • Deb dunt

    Georgia could I use less coconut for the base, and just maybe do 1 1/4 cups coconut to 2 of almond meal? I’m not a fan of a whole lot of coconut in the one slice.

    • I’m sure that would be fine Deb. You could also increase the almond meal to sub some of the coconut Gx

  • sarah and sofia

    Hi georgia! My 9 year old niece and i have been having lots of fun cooking your sweet recipes… she has asked to put on your to do list chocolate mousse! Thanks!

  • Thanks Sarah and Sofia, thrills d you are enjoying my recipes. I make a Chocolate mousse for my kids all the time, but I haven’t had a chance to put it on the blog yet. So you don’t have to wait, I blend together (in high speed blender):
    1 large or 2 small perfectly ripe avocados
    2 tablespoons cocoa powder
    ¼ cup milk (cows, coconut or almond)
    1-2 teaspoons pure maple syrup, (more if you need it) or rice malt syrup
    1 teaspoon vanilla extract
    Lovely served with berries, enjoy G x

  • Belinda

    Ginger crunch? NZ favourite or lemon bars (lemon slice ?)

    • Will have to look at the Ginger crunch, thanks for the suggestion Belinda G x

  • Mary O’Riley

    Hi Georgia, what can I substitute for egg in the coconut topping?

    • Just leave it out and mix the coconut with sweetener tomato it sticky G x

      • Mary O’Riley

        Giving it a crack now, thanks 🙂

  • daisyandjack

    Hi Georgia – this was my favorite slice my mum used to make !! can you tell me the difference between desiccated coconut and shredded ? and does it make any difference if you just use shredded for both base and top ? thanks

  • No different, just different processing. You can use either, I just find the shredded holds together best for the top G x

    • daisyandjack

      thanks so much – I’ll give it a try both ways 🙂

  • Megan

    This is an incredible recipe – I love it. My presentation wasn’t as good but I’ll try again next time.
    Simple and delicious – thank you for sharing!

  • Natalie

    Hi Georgia, just wondering if melted butter would work instead of coconut oil. 🙂

  • Sarah Garbellini

    This is my Dad’s all time favorite slice – the old fashioned way though. Looking forward to giving it a go over the weekend in preparation for them coming down to look after the kids over school holidays. Thank you for your website and ebooks. I have them all – the new sides and salads is gorgeous and I am deciding which one to make for Christmas day. Best wishes over this festive season I have the mint truffles on my list from your latest newsletter link. YUMMO. x

  • Thanks Sarah for your lovely message. I hope the Raspberry slice lives up to his standards!! Have a wonderful Christmas too Gx

  • Deb dunt

    Georgia could I use melted butter instead of coconut oil?

  • Deb dunt

    It worked just fine thanks Georgia.

  • Rowena

    My house loves all your recipes Georgia and I am continually referring friends to your website, thank you!! My partner’s work colleague was requesting I try to make iced vovos, so I made the first two layers of this slice, and topped it off with homemade marshmallow (made with great lakes gelatin and honey). They were a hit!

    • Ah brilliant, great idea to convert to the Vo Vo. Thanks for referring people to my website, really appreciate it G x

  • Juliette Stofmeel

    Finally got around to making this and it’s freakin’ awesome, yum. Brings back childhood memories.

  • Yes, doesn’t it Juliette – glad you liked it G x

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