Raspberry Crumble Slice
Raspberry Crumble Slice
Tessa
8
25 minutes
20 minutes
Desserts & Treats
A delicious treat that the whole family will enjoy. Packed full of nutritious ingredients and lots of flavour!
Ingredients
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2 tbsp coconut oil melted
- 1 tsp vanilla essence
2 tbsp Changing Habits Rapadura Sugar
- 1/4 cup coconut flour
- 1 cup blanched almond meal
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2 cups frozen raspberries (thawed)
3 tbsp Changing Habits Rapadura Sugar
- 1/3 cup water
- juice of 1 lemon
- 2 tbsp chia seeds
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1 cup macadamias
- 1/2 cup shredded coconut
1 tbsp Changing Habits Rapadura Sugar
- 1 tbsp coconut oil melted
Directions
Preheat oven to 180 degrees Celsius.
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- In a bowl, combine the coconut oil and vanilla essence. Slowly stir through the almond meal, coconut flour and rapadura sugar. Mix well.
Line a loaf tin and transfer the base mixture into the tin, pressing down with the back of a spoon. Place in the freezer.
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- Place the thawed raspberries, water, lemon juice and sugar in a pot and heat to a high heat. When the mixture begins to boil, turn down and simmer for approximately 15 minutes. Remove from the heat and stir through the chia seeds. Set aside to cool.
Remove the base from the freezer and spoon the filling mixture on top. Place in the refrigerator.
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- Combine the macadamia nuts, shredded coconut, rapadura sugar and coconut oil in a food processor and blitz for a few seconds. Leave the mixture a little chunky.
Transfer the mixture onto a lined baking tray and roast for approximately 5-10 minutes until the ingredients begin to brown. Remove to cool.
Remove the slice from the fridge and transfer the top mixture into the raspberry filling, pressing down evenly with the back of a spoon. Return to the fridge to set for 1+ hours.
Remove from the fridge and slice. Store in the refrigerator.
