Raspberry and Coconut Slice
Raspberry and Coconut Slice
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
- Base
- ½ cup coconut oil melted
- 1/3 cup rice malt syrup
- 1 ¼ cup almond meal
- 2 cup desiccated coconut
- 1 egg beaten
- Raspberry layer
- 1 cup frozen raspberries defrosted
- 1 tbsp chia seeds
- Coconut topping
- 2 cup shredded coconut
- 1 egg white
- 2 tbsp rice malt syrup or honey
Preheat the oven to 180℃
Line a 20 – 30cm baking pan with baking paper.
Make the base by mixing all of the ingredients together until well combined.
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.
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 careful so it doesn’t burn.
Chill in the fridge to fully set, then cut into squares.
Store airtight in the fridge or freezer.
Keyword Raspberry Coconut