Raw choc berry coconut slice

Ingredients

For the chocolate base:

  • 2 C desiccated coconut

  • 1/2 C dates (pre soaked in boiling water to soften a bit)

  • 6 Tbsp raw cacao powder

  • 1/2 tsp vanilla extract

  • 1/4 tsp pink Himalayan salt

  • 1/4 C coconut oil (melted)

For the raspberry layer:

  • 2 C fresh or frozen raspberries, 2 Tbsp rice malt syrup, 2 Tbsp chia seeds, 1/4 C coconut oil (melted)

Topping:

  • 1/2 C desiccated coconut

Directions

Line a small tin with baking paper. Place all the choc base ingredients into a food processor (tip the water off the dates), blitz until the mixture comes together. Press into the tin (about 1cm thick) and into the fridge to set. Wash out your food processor, then add in all the raspberry layer ingredients and blitz until smooth. Tip it over the base layer, smooth it out, then put into the freezer to set (approx 30 mins). You want the raspberry layer to set, but not completely frozen. Then sprinkle over the coconut, chop up into 12 pieces. Store in a container in the fridge or you can freeze it!

Yum!

Sarah X

TreatsSarah Martelli