Coconut raspberry slice

Recently the CSIRO’s Total Wellbeing Diet had a competition looking for a “healthy indulgence.” I decided to enter this no-bake slice, as it’s one of my favourite healthy snacks. It’s super tasty, that’s packed with fruit and healthy fats; so there’s a little less guilt. 😉  I’m delighted to have won the competition and look forward to this recipe being added to the TWD tracker and being featured on their free recipe page! This recipe makes 20 slices and they can last 2 weeks in an airtight container in the fridge. For those on the CSIRO’s Total Wellbeing Diet the units are: 0.9 Fruit, 1.1 healthy fats, 0.6 indulgences.

 

Preparation: 15 minutes plus 2 hours resting time.

Cooking: Nil

 

Ingredients

Base

  • 80g desiccated coconut
  • 150g cashews
  • 2 tablespoons maple syrup

Filling

  • 80g desiccated coconut
  • 60ml coconut oil
  • 1 cup raspberries
  • 1 teaspoon vanilla paste
  • 6 dates

Topping

  • 100g dark chocolate (70%)

 

Instructions

  • Line a lamington tin with baking paper.
  • To make the base
    • Add coconut, cashews and maple syrup into a food processor and blitz until the mixture starts to come together.
    • Add the mixture to the lined lamington tin and press the mixture with the back of a spoon to form an even base layer.
    • Refrigerate for 30 minutes to set.
  • To make the filling
    • Add coconut, coconut oil, vanilla paste and dates into a food processor and blitz until the mixture starts to come together.
    • Add the raspberries and blitz until just combined.
    • Remove the lamington tin from the fridge and pour the raspberry mixture over the base layer. Smooth filling with a knife or back of a spoon.
    • Place the lamington tin back in the fridge for a further 30 minutes or until set.
  • To make the topping
    • Place chocolate into a microwave safe bowl and microwave for 1 minute. Stir well. Microwave in 15 second bursts until the chocolate is all melted.
    • Remove the lamington tin from the fridge and pour chocolate over the set mixture, using a knife to smooth. Refrigerate for a further hour to set.
  • Slice bars using a hot knife.
  • Serve and enjoy!

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