2 cups desiccated coconut
1/4 cup macadamias
1 tablespoon almond butter
2 tablespoons honey
1 tablespoon maple syrup
1 teaspoon vanilla extract
pinch of salt
1 tablespoon raspberry fruit spread
4 tablespoons cacao or cocoa powder
3 tablespoons coconut oil, liquid
2 tablespoons maple syrup
2 tablespoons desiccated coconut
Line a loaf tin with baking paper over-hanging the sides. Mine measures
19.5cm x 9.5cm.
Place the ingredients for the base into your processor and blend until the
mixture is broken down, well combined and sticking together. Press the mixture
firmly into the base of your prepared tin and use the back of a spoon to cover
the base with the fruit spread.
Place the ingredients for the top layer, excluding the desiccated coconut, into a
bowl and mix to combine. Pour the topping over the fruit spread and sprinkle
with the desiccated coconut. Place the slice in the fridge to set.
Slice. Serve. Eat and enjoy.
Makes 12 pieces.
note – place the slice in the freezer for 15 minutes prior to slicing. Once cut, store the slice in the fridge or freezer.
If you are enjoying the recipes be sure to check out the books. With love and gratitude, B x