Raspberry and Coconut Slice
This raspberry and coconut slice tastes kind of like a cherry ripe bar so maybe I should have named it Raspberry Ripe slice… Either way it tastes amazing and thats all that matters.
The crunchy chocolate biscuit base is topped with a creamy coconut raspberry filling and topped with lashings of decadent chocolate ganache.
This slice is perfect stored in the freezer and you can just pull out a piece whenever those sweet craving hit.
Ingredients
Base
- 1.5 cups (230g) Raw Almonds
- 1/2 cup (45g) desiccated coconut
- 9 (approx 145g) medjool dates, pitted
- 3 tablespoons raw cacao powder
Filling
- 1 cup (130g) Fresh or frozen raspberries (defrost if using frozen ones)
- 1/2 cup (125g) coconut cream
- 1 cup (90g) desiccated coconut
- 1/4 cup (55g) coconut oil
- 1 tablespoon maple syrup or sweetener of choice
Topping
- 80g dark chocolate ( I use Loving Earth which is refined sugar free)
- 160g coconut cream (use the hard bit at the top of the can)
- 1 tablespoon maple syrup
Directions
- Add all base ingredients to your food processor, blender or Thermomix and mix until combined and sticky so it can be pressed into the base of a pan (TM Speed 8, 50 seconds)
- Press into a slice tray that has been lined with baking paper and set aside
- Add all filling ingredients to your food processor, blender or Thermomix and mix until combined (TM speed 7, 10 seconds)
- Place in the freezer
- If you have a Thermomix TM5 simply follow the chocolate ganache recipe on the chip (replacing the cream with coconut cream and doubling it 160g instead of 80g) and adding the maple syrup when you add the coconut cream
- If you don’t have a thermomix, warm the coconut cream in a small pot then add the chocolate (chopped up) and maple syrup and whisk until melted and combined.
- Pour over the slice
- Place in the freezer to set for 2 hour
- Remove from freezer and slice
