Healthy Raspberry and Coconut Slice
Servings: 12 slices
My healthy version of the classic Raspberry and Coconut Slice, this is an easy to make, low sugar treat.
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
Instructions
- 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.