Healthy coconut and raspberry jam slice, perfect for morning tea or as a special treat to make for Mum this Mother's Day.
The homemade sugar free chia jam is the perfect burst of flavour in between the almond base and coconut topping.
The recipe is gluten free, dairy free and refined sugar and made very easily using my Vitamix blender.
For more healthy recipes and treats check out my 'Real Food Recipes' recipe e-book. All recipes are healthy versions of my family's favourites.
Coconut and Raspberry Jam Slice
2 1/4 cups natural almond meal
1/2 cup coconut oil
1 tsp vanilla extract/ vanilla bean powder
1 free range egg
2 tbsp coconut sugar
1 cup frozen raspberries
1 tbsp chia seeds
1 cup desiccated coconut
1 free range egg
2 tbsp maple syrup
Preheat the oven to 180 degrees Celsius.
Add all ingredients for the base into the Vitamix blender. Blend until well combined.
Pour base mixture into a baking paper lined slice tray and press down evenly.
Place into the oven for 20 minutes.
To make raspberry chia jam, place frozen raspberries into a small saucepan on a low heat. Continue stirring and mashing raspberries until completely defrosted and raspberries become runny.
Pour into Vitamix, add chia seeds and pulse until combined.
Once the base has baked for 20 minutes, remove from the oven.
Pour raspberry chia jam over base and spread out evenly with a spoon.
Add coconut, maple syrup and egg to the Vitamix and pulse to combine. Sprinkle coconut over the top of the chia jam and place in the oven for a further 15 minutes.
Remove from the oven and allow to cool before slicing.
Watch the Video:
You can also use other berries such as strawberries or blueberries for the jam filling.
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