Coconut and Raspberry Jam Slice
Healthy coconut and raspberry jam slice, perfect for morning tea or as a special treat to make for Mum this Mother's Day.
Servings 18
Ingredients
Base
- 2 1/4 cups natural almond meal
- 1/2 cup coconut oil
- 1 tsp vanilla bean powder (or good quality vanilla extract)
- 1 free range egg
- 2 tbsp coconut sugar
Jam
- 1 cup frozen raspberries
- 1 tbsp chia seeds
Coconut Topping
- 1 cup desiccated coconut
- 1 free range egg
- 2 tbsp maple syrup
Instructions
- 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.
Video
Notes
Notes:
- You can also use other berries such as strawberries or blueberries for the jam filling.