Raspberry Bounty Slice

Raspberry Bounty Slice

By: Sammy Jones

Ideal for those who love sweet, tart and chocolatey flavours.

Ingredients

• 2 cups almond meal
• 3 loaded tablespoon cacao powder
• 3 loaded tablespoon coconut oil, melted
• 3 cups shredded coconut
• 150g coconut cream (refrigerated)
• 3 tablespoon coconut oil, melted
• 2 tablespoon maple syrup
• 1 tsp vanilla extract
• 150g frozen raspberries
• 100g 85 per cent dark chocolate
• 2 tablespoon coconut cream
• 2 tablespoon coconut oil
• 2 tsp coconut sugar or raw sugar

Method

• Line a square baking pan with baking paper.
• To prepare the filling, location raspberries in a little pan and simmer for 5-10 minutes over a medium-high heat. Allow to cool.
• In a bowl, include all base components and stir, then press the base mix strongly into the baking pan.
• In a bowl, integrate coconut cream, coconut oil, maple syrup and vanilla extract. Fold in shredded coconut followed by the cooled raspberries upuntil mix is well integrated. Spread filling equally over the base layer and press strongly.
• To make the chocolate leading, include all components to a little heat-proof bowl and double boil over a low heat.
• Pour chocolate mix uniformly over the filling and cool for 2-3 hours or upuntil company.
• Cut into pieces and serve.
• Tip: This piece freezes well and is a excellent treat to pull out for unforeseen visitors. Allow to thaw for 10-15 minutes priorto serving.