raspberry choc coconut slice

  • 60g dark (70% cocoa) chocolate, chopped

coconut base

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

raspberry filling

  • 3 cups (375g) frozen raspberries, thawed
  • 2 tablespoons light agave or pure maple syrup, extra
  • 1 cup (80g) desiccated coconut, extra
  • 6 soft fresh dates (about 120g), pitted
  • 2 teaspoons vanilla extract
  1. To make the coconut base, line a 20cm (8 inch) square slice tin with non-stick baking paper. 
  2. 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 firmly into the prepared tin, using the back of a spoon. Refrigerate for 30 minutes or until set.
  3. To make the raspberry filling, place the raspberries into a sieve over a bowl. Using a spoon, press the raspberries to remove the seeds. Discard the seeds.
  4. Heat a non-stick frying pan over medium heat. Add the raspberries and extra agave and cook for 8–10 minutes or until the mixture has reduced and you can run your spoon or spatula through it.
  5. Place the extra coconut, dates and vanilla in the clean bowl of a food processor and process for 1 minute or until just combined. Add the raspberries and process for 30 seconds or until just combined. Pour the raspberry filling over the coconut base, spreading it out evenly. Refrigerate for 30 minutes or until firm. Slice into bars and place on a baking tray lined with non-stick baking paper. 
  6. Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn’t touch the water) and stir until melted. 
  7. Drizzle the melted chocolate over the slice. Refrigerate for 1 hour or until set, before serving. Makes 10

Store the slice in an airtight container in the refrigerator for up to a week. 

Photography: Chris Court

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