Raspberry and Coconut Slice 

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Raspberry and Coconut Slice 

the base

3 cups desiccated coconut

4 tablespoons almond butter

2 tablespoons honey 

1 tablespoon maple syrup

1 teaspoon vanilla extract

pinch of salt

the middle

100 grams raspberries (I used frozen)

4 tablespoons coconut oil

2 tablespoons almond butter

2 tablespoons honey

1 tablespoon raspberry fruit spread 

top

6 tablespoons cacao or cocoa powder 

4 tablespoons coconut oil, liquid

3 tablespoons maple syrup 

1 tablespoon desiccated coconut

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Line a 20cm tin with baking paper over-hanging the sides.

Place the base ingredients into your processor and blend until the mixture is 

broken down, well combined and sticking together. Press the mixture firmly

into your prepared tin and set aside.

Place the ingredients for the middle layer into a bowl and gently heat until the

raspberries are soft and the coconut oil has melted. Add this raspberry mix to

your processor and blend until the mixture is smooth and well combined. Pour

the raspberry mixture over the base and place the slice in the freezer for 30

minutes to set.

Once the raspberry layer has set place the ingredients for the top layer,

excluding the desiccated coconut, into a bowl and mix to combine. Spread the

topping over your slice, sprinkle with the desiccated coconut and return the

slice to the freezer for 20 minutes prior to cutting.

Slice. Serve. Eat and enjoy.

Makes 16 pieces.

note – once cut you can store the slice in the fridge or freezer.