Raspberry Coconut Slice

Recipe by Marianne Harold

Raspberry Coconut Slice is my interpretation of the jam and coconut slices we used to eat as kids.  Made with fresh raspberries this slice is refined sugar, dairy and gluten free. It goes down well as a healthy treat and is very satisfying.

Ingredients:

Raspberry Layer –

1/2 tablespoon (10ml) arrowroot powder

1+1/2 tablespoons (30ml) freshly squeezed lemon juice

1 teaspoon cardamom powder

1+1/2 cups frozen raspberries

2 tablespoons raw organic honey

pinch of himalayan salt

Base –

2 tablespoons of almond butter

2+1/2 cups approx. 600mls) of almond meal

2 teaspoons fresh lemon zest

1/2 teaspoon of himalayan salt

3 teaspoons (15ml) arrowroot powder

2 tablespoons almond milk (or other non dairy milk)

1/4 cup rice malt or coconut syrup (or more if you prefer a sweeter flavour)

1 teaspoon pure vanilla extract

Topping –

1 cup of dessicated coconut

100 grms butter or 30mls of ghee or coconut oil

1 tablespoon of rice malt or coconut syrup

Method:

Preheat oven to 180C.

To make topping –

• Use a small bowl and mix arrowroot and lemon juice.
• In a small saucepan over a medium heat, combine arrowroot mixture, raspberries, honey, cardamom and salt.
• Cook until mixture slowly bubbles and thickens, stirring frequently.
• Once mixture is thickened, turn off heat.

To make base –

• Combine almond meal, flour, lemon zest and salt in a bowl.
• In another bowl, combine arrowroot with milk until smooth, then add rice malt syrup and extracts and stir well.
• Add wet mixture to the dry mixture; stir to combine well.

To prepare –

• Lightly grease a slice tin and line with baking paper.
• Transfer the base mixture to the slice tin and press in evenly to cover the bottom of the tin.
• Pour raspberry mixture over the top.
• Bake for approximately 25 minutes.
• Transfer in pan, to a cooling rack.
• When cool, cut into slices to serve.