Raspberry Ripe Slice
chocolate base
- 1 cup almond meal (110 grams)
- 1 cup coconut (85 grams)
- 3 tablespoons cacao or cocoa (20 grams)
- 2 tablespoons honey (55 grams)*
- 1 tablespoon peanut butter (25 grams)
- 1 teaspoon vanilla extract
- pinch of salt
raspberry layer
- 1 cup macadamias (150 grams)
- Juice half lemon (10 – 15 grams)
- 3 tablespoons honey (80 grams)*
- 1 cup fresh raspberries (150 grams)
- 4 tablespoons coconut oil, liquid (50 grams)
- 1 teaspoon vanilla extract
chocolate topping
- 6 tablespoons cacao or cocoa (50 grams)
- 4 tablespoons coconut oil, melted (80 grams)
- 2 tablespoons maple syrup (50 grams)
- 1 tablespoon peanut butter (25 grams)
- Line a square 18cm cake tin with baking paper overhanging the sides.
- Place the ingredients for the base into your processor and blend until the mixture resembles a fine, sticky crumb. Press the mixture firmly into your prepared tin and set aside.
- Place the mixture for the raspberry layer into your processor and blend until the mixture is smooth and well combined, pour the raspberry mixture over your base and place the slice in the freezer while you make the chocolate topping.
- Place the chocolate topping ingredients into processor and blend until the mixture is combined. Do not over blend as the mixture will separate. Pour the chocolate topping over the raspberry layer and return the slice to the freezer for 4 – 6 hours or overnight to set.
- Slice. Serve. Eat and enjoy.
Thermomix Instructions
- Line a square 18cm cake tin with baking paper overhanging the sides.
- Place the ingredients for the base into your bowl and blend at speed 10 for 15 seconds. Press the mixture firmly into your prepared tin and set aside.
- Place the mixture for the raspberry layer into your bowl and blend at speed 9 for 20 seconds, pour the raspberry mixture over your base and place the slice in the freezer while you make the chocolate topping.
- Place the chocolate topping ingredients into processor and blend at speed 5 for 3 seconds. Do not over blend as the mixture will separate. Pour the chocolate topping over the raspberry layer and return the slice to the freezer for 4 – 6 hours or overnight to set.
- Slice. Serve. Eat and enjoy.
*you can use rice malt syrup if you prefer.
notes –
- Use room temperature raspberries and not ones straight from a fridge.
- I do not wash my processor between layer.
- Once sliced you can store in the fridge or freezer, my preference being the freezer. This slice can be eaten directly from the freezer.
If you are enjoying the recipes be sure to check out the books. I hope you find something you love. With thanks, B x
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Recipe
Raspberry Ripe Slice with Thermomix Instructions
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