raspberry choc-coconut slice

coconut base

  • 1 cup (150g) cashews
  • 1 cup (80g) desiccated coconut
  • ¼ cup (60ml) agave or maple syrup

raspberry filling

  • 3 cups (320g) frozen raspberries, thawed
  • 2 tablespoons agave syrup or maple syrup
  • 1 cup (80g) desiccated coconut
  • 6 soft fresh dates (120g), pitted
  • 2 teaspoons vanilla extract

chocolate topping

  • 60g dark (70% cocoa) chocolate
  • 2 teaspoons vegetable oil
  1. To make the coconut base, line a 20cm square slice tin with non-stick baking paper. Place the cashews, coconut and agave in a food processor and process for 1–2 minutes, scraping down the sides of the bowl, until the mixture comes together. Press the mixture into the base of the tin, using the back of a spoon. Refrigerate for 30 minutes or until set
  2. To make the raspberry filling, place the raspberries into a sieve over a bowl and press with a spoon to remove the seeds. Heat a non-stick frying pan over medium heat. Add the raspberries and agave and cook for 8–10 minutes or until the mixture has reduced and you can run your spoon or spatula through it.
  3. Place the coconut, dates and vanilla in the cleaned food processor and process for 1 minute or until the mixture comes together. Add the warmed raspberries and process for a further 30 seconds or until just combined. Pour the raspberry mixture over the base and spread evenly. Refrigerate for a further 30 minutes or until firm.
  4. To make the chocolate topping, place the chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted. Add the vegetable oil and stir to combine. Drizzle the chocolate mixture over the slice. Refrigerate for 1 hour or until set. Slice into bars to serve and store in an airtight container in the refrigerator for up to a week. Makes 20

Photography: William Meppem

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