Recipe: Raw raspberry, coconut and chocolate slice
This gluten-free, refined sugar-free slice takes you on a journey of texture like no other, with its three layers and pop of freeze-dried raspberries on top.
2¾ cups ground almonds or blanched almond flour
½ cup coconut flour
90g sugar-free dark chocolate, cut into approximately 1cm chunks
60g almond butter
1/3 cup maple syrup
2 teaspoons vanilla extract
½ cup coconut oil, melted
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2½ cups desiccated coconut
¾ cup coconut oil, melted
4 tablespoons maple syrup
2 tablespoons freeze-dried raspberry powder
200g sugar-free dark chocolate
1 cup (35g) freeze-dried raspberry pieces
Grease and line a slice tin approximately 17 x 27cm.
Combine flours and chocolate chunks in a large mixing bowl. In a smaller bowl whisk together almond butter, maple syrup, vanilla and coconut oil. When oil mixture is at room temperature, add it to dry ingredients and mix well to combine. Press mixture firmly into prepared tin. Place in the fridge while making filling.
Place all ingredients except raspberry powder in a bowl and mix well to combine. This needs to be a fairly wet mixture so add more oil or maple syrup if required. Fold in the raspberry powder.
Press filling firmly over the base. Place back in the fridge while preparing the chocolate topping.
Topping: Place chocolate in a double boiler or bowl set over a pot of simmering water and stir until melted and smooth. Pour over slice and spread with a spatula. Sprinkle with freeze-dried raspberries.
Place slice in the fridge for a few hours to set before cutting into small pieces. Makes at least 16 pieces
- NZ House & Garden