Vegan Chocolate Raspberry Slice

Diamonds Coach Clare’s delicious Ku-ring-gai NP Hiking Slice

What you need….

Base

·       ¾ cup Rolled Oats 

·       ¾ cup Desiccated Coconut 

·       ¾ cup ground almonds 

·       100g Pitted Dates 

·       3 tablespoons cocoa 

·       ¼ cup Coconut Oil, melted

Raspberry filling

·       2 cups Frozen Raspberries 

·       ¼ cup Chia seeds 

·       2 tbsp vegan maple syrup

·       2 tbsp Coconut Oil

Topping

·       125g vegan dark chocolate 

·       2 tbsp Coconut Oil 

·       ½ cup shredded coconut, toasted

How to make it…

1.      Line the base of a 27x18cm slice tin with baking paper. To make the base of the slice, place the oats, coconut, ground almonds, dates, cocoa and melted coconut oil in the bowl of a food processor. Process until the mixture resembles fine breadcrumbs and comes together when pressed. Spoon the mixture into the prepared tin and press down with the back of a spoon. Refrigerate while you prepare the filling. 

2.      To make the raspberry filling, place the frozen raspberries in a saucepan with the chia seeds, syrup and coconut oil. Bring to the boil over medium heat then simmer for 10-15 minutes, stirring frequently, or until the mixture is thick and jam-like. Allow to cool, then spread over the base. Refrigerate while you prepare the topping. 

3.      To make the topping, place the chocolate and coconut oil in a small bowl. Melt in the microwave, stirring occasionally to combine. Remove the slice from the fridge and drizzle with the chocolate topping. Sprinkle with the toasted coconut, then refrigerate or place in the freezer until firm. Remove from the tin, cut into small bars and store in an airtight container in the fridge.