Servings
12
Prep time
Cook time
Recipe
Ingredients
- 2 cups almond meal
- 3 heaped tbsp cacao powder
- 3 heaped tbsp coconut oil, melted
- 3 cups shredded coconut
- 150g coconut cream (refrigerated)
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 150g frozen raspberries
- 100g 85 per cent dark chocolate
- 2 tbsp coconut cream
- 2 tbsp coconut oil
- 2 tsp coconut sugar or raw sugar
Method
- Line a square baking pan with baking paper.
- To prepare the filling, place raspberries in a small saucepan and simmer for 5-10 mins over a medium-high heat. Allow to cool.
- In a bowl, add all base ingredients and stir, then press the base mixture firmly into the baking pan.
- In a bowl, combine coconut cream, coconut oil, maple syrup and vanilla extract. Fold in shredded coconut followed by the cooled raspberries until mixture is well combined. Spread filling evenly over the base layer and press firmly.
- To make the chocolate top, add all ingredients to a small heat-proof bowl and double boil over a low heat.
- Pour chocolate mixture evenly over the filling and refrigerate for 2-3 hours or until firm.
- Cut into slices and serve.
- Tip: This slice freezes well and is a great snack to pull out for unexpected guests. Allow to thaw for 10-15 mins before serving.
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