Raspberry and Coconut Slice

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Raspberry and Coconut Slice

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Snacks
Servings 12 Slices

Ingredients
  

  • 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

Instructions
 

  • 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