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Home » Wholesome Raspberry Coconut Slice

Wholesome Raspberry Coconut Slice

Who doesn’t love a sweet raspberry slice? This recipe is packet with wholesome ingredients including almonds, tahini and organic raspberries.

So I’ve come up with a family game during isolation to make everyones favourite slice ‘healthy.’ Yesterday Andrew picked the iced raspberry shortbread slice and I think he was quite pleased with the outcome. I recently made a healthy date caramel slice if you wanted to check that recipe out here.

The shortbread was a tricky one to create plant based as every shortbread recipe contains a lot of butter but I found using Tahini to combine it worked really well and also tastes amazing!

Just the shortbread itself would be nice on its own but this raspberry slice really does taste similar to the original so I would defitely recommend trying. It’s important to let the raspberry jam set before cooking as it allows you to push down on the top layer of shortbread. However, the shortbread can be crumbly.


Serves: 12

Minutes: 90

Ingredients

Shortbread

2 cups almond meal

1/2 cup buckwheat flour

1 1/2 cups oat flour

1 cup tahini

2 tbsp coconut oil

1/3 cup maple syrup

Raspberry filling

2 cups organic frozen raspberries

1/2 cup water

2 tbsp chia seeds ‘Icing’

1 cup soaked cashews

1/2 cup coconut cream

2 tbsp coconut oil

1/3 cup maple syrup

3 tbsp red raspberry powder (optional)

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Method

Pre heat the oven to 180 degrees and line a slice tin with baking paper.

To make the shortbread add all of the ingredients to a food processor until the mixture comes together. Transfer half of the mixture into the baking tray and press down well (make sure its evenly spread) and bake for around 10 minutes.

While the short bread is baking you can start on the raspberry filling by adding the raspberries and water into a pot on the stove. Place a lid on it and mix through until the berries are soft, then add the chia seeds and leave in the fridge to set.

Place the berries onto the shortbread and leave in the freezer while making the ‘icing.’ Put the cashews, coconut cream, coconut oil and maple syrup in a blender until smooth then add the red raspberry powder and blend again until combined. (If you don’t have raspberry powder fresh or frozen raspberries should work, you’ll just have to blend it more.)

Place the second half of the short bread on top of the raspberry filling and cook for another 15 minutes. Place in the fridge or freezer to cool. Once cool place the icing on top of the shortbread and leave in the freezer for at least 2 hours to set.

Have fun and enjoy

Kelsi xx

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