Healthy Raspberry and Coconut Slice

This Healthy Raspberry and Coconut Slice is a deliciously simple treat that satisfies your sweet tooth while still being packed with wholesome ingredients. It’s gluten-free, and can easily be made nut-free, making it a versatile dessert option for a variety of dietary needs.

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.

Health benefits

This slice is not only a tasty dessert but also packed with nutrients. The almond meal provides healthy fats and protein, while the chia seeds and raspberries add a boost of fibre and antioxidants. The use of coconut oil adds medium-chain fatty acids, which can support metabolism and energy levels.

Ingredients

The base of this slice is made with coconut oil, almond meal (or a nut-free alternative), desiccated coconut, and a touch of natural sweetener like rice malt syrup or honey. The raspberry layer is kept simple with just raspberries and chia seeds, while the coconut topping gives it a delicious crunch with shredded coconut and egg whites.

How to make healthy raspberry and coconut slice

Start by mixing the base ingredients together and pressing them into a baking tray. Bake until golden, then set aside to cool. For the raspberry layer, mash the raspberries and mix with chia seeds in a small bowl, then spread this over the base. The coconut topping is just egg whites, coconut, and a sweetener of your choice, which you’ll spread on top and lightly grill until golden (watching it carefully so it doesn’t burn). Cool in the fridge before slicing for a nice crumb free slice. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve this raspberry coconut slice as a healthy dessert or a snack with a cup of tea. It’s perfect for lunchboxes or afternoon treats. Store it in an airtight container in the fridge for up to a week, or freeze it to enjoy later.

Vary this healthy raspberry and coconut slice to suit

For a nut-free version, swap the almond meal for wholemeal spelt or a gluten-free flour. If you’re avoiding gluten, simply use the almond meal or gluten-free flour option. To make this slice fructose-friendly, choose rice malt syrup as your sweetener.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more delicious, easy to make and healthy sweet treats, click HERE.

Healthy Raspberry and Coconut Slice

Prep 20 minutes minutes

Cook 25 minutes minutes

Total 45 minutes minutes

Serves: 12 slices

My healthy version of the classic Raspberry and Coconut Slice, this is an easy to make, low sugar treat.

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Ingredients

Base

• 100 ml coconut oil (½ cup) melted
• 115 g rice malt syrup or honey (⅓ cup)
• 125 g almond meal (1¼ cup) see below for nut-free
• 140 g desiccated coconut (2 cups)
• 1 egg/s -beaten

Raspberry layer

• 100 g frozen raspberries (1 cup) defrosted
• 1 tbsp chia seeds

Coconut topping

• 140 g shredded coconut (2 cups)
• 1 egg/s -the white only
• 2 tbsp rice malt syrup or honey

Method

• Preheat the oven to 180℃/350℉ (fan forced).
• Line a 20 x 30cm (approx.) baking pan with baking paper.
• Make the base by mixing all of the ingredients together until well combined (by hand or in a food processor). If using a Thermomix 10-15 secs speed 4.
• Press into the baking tray to form an even layer (I used the back of a large, wet spoon and press firmly).
• Bake for 15-20 minutes until golden and set. Set aside to cool.
• For the raspberry layer mash the raspberries roughly and mix through the chia. Set aside.
• For the coconut topping, combine the egg white and sweetener by whisking with a fork. Mix in the shredded coconut.
• Now assemble by spreading the raspberries over the base and top with the coconut mixture.
• Pop under a grill for a couple of minutes, watching it carefully so it doesn't burn. It should only take a few minutes.
• Chill in the fridge to fully set, then cut into squares. If you try to cut without chilling it will crumble.

Store

• Store airtight in the fridge or freezer. I hope you enjoy this yummy slice.

Variations

Nut-free

Sub the almond meal with the same quantity of wholemeal spelt flour or a gluten-free or grain-free flour.

Gluten-free

Choose the almond meal option or gluten-free flour option (above).

Fructose friendly

Choose Rice malt syrup as your sweetener.

Short cut

You can use a good quality raspberry jam instead of making the chia jam. 

 

For 150 pages of nut-free recipes and lunchbox inspiration, take a look at my best selling ebook The Well Nourished Lunchbox. Click HERE to find out more.

 

 

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.

Course: Dessert Snack

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