Raspberry Chocolate Slice
Servings: 12 pieces
This Raspberry Chocolate Slice is quick and easy to make. The raspberries reduce down to a jam-like layer and pair so well with the chocolate.
Ingredients
Base / Crumble
- 125 g butter or coconut oil
- 170 g rice malt syrup, honey or maple syrup (½ cup)
- ½ tsp bicarbonate of soda
- 120 g almond meal (1 cup) approx
- 120 g wholemeal spelt flour (1 cup)
- 200 g rolled oats (2 cups) or quinoa flakes (or a mixture)
- 1 tsp vanilla
Raspberry filling
- 120 g frozen raspberries (1 cup) defrosted and most of the liquid strained
- 1 tsp true arrowroot flour - or tapioca
- 1 tsp vanilla - essence
- 100 g chocolate - broken into pieces (or buttons)
Instructions
- Pre-heat the oven to 180℃ / 350℉ (fan-forced).
- In a small pot melt the butter (or coconut oil) and sweetener, mixing to combine. Add the bicarb and stir well.
- Mix the almond meal, flour, oats (or quinoa) and vanilla in a bowl.
- Add the butter/ sweetener mix and stir to combine well.
- Line a small tin (approx. 17 x 27cm) with baking paper. Press ⅔ of the mixture into the base of the tin and press down firmly with wet hands (the remaining ⅓ will form the crumble top, so set aside until after the fruit is ready).
- Put the raspberries, arrowroot and vanilla into the small bowl and mix well, mushing up the raspberries.
- Top the base with the raspberry mixture and half the chocolate and with wet hands, place with the rest of the crumble over the raspberries. Top with the remaining chocolate pieces.
- Bake for approximately 20 minutes or until just golden brown.
- Allow to cool in the pan, refrigerate until firm and then cut into slices (cooling it allows for it to be sliced without crumbling).
Thermomix Method
- Melt the butter and sweetener 1 minute, temp 90, speed 3 or until melted and combined. Add the bicarb and mix 5 seconds speed 3.
- Add the rest of the crumble ingredients to the butter/sweetener and mix 15 seconds, speed 3. You may need to scrape the sides to fully combine.
- Assemble as above.
Serve
- I also love this heated up with fresh cream, very indulgent!
Store
- Airtight in the fridge or freezer.