White Chocolate & Raspberry Slice
The perfect combination of crunch and squish, packed full of flavour, a real crowd stopper.
You won’t be disappointed with this traditional flavour combo!
This actually started out as me recreating the classic Louise Slice you see in cafes, BUT I was out of shredded coconut so white chocolate it was! I'm not regretting it now! This slice is so delicious and has the perfect crunch in the baked shortbread base and ooze of the chia jam. Yum!
BASE
1 cup desiccated coconut
1 cup almond meal
1/2 cup oats
1/2 cup sunflower seeds
2 Tbsp nut butter
2 Tbsp maple syrup
2 Tbsp coconut oil, melted
JAM
2 cups frozen raspberries, defrosted, blended
3 Tbsp maple syrup
1/4 cup chia seeds
WHITE CHOCOLATE
1/4 cup coconut butter
2 Tbsp cocoa butter
2 Tbsp coconut condensed milk
Directions:
Heat oven to 180 and line a loaf tin with baking paper.
Make chia jam by combining three jam ingredients and transfer to fridge to set.
In a food processor add first 4 base ingredients and whiz until a fine crumb.
Add liquid ingredients to dry and combine again.
Press base into tin and transfer to oven for 15mins until slightly browned on top. Remove from oven and allow to cool.
When chia jam is set, spread it over cooled base.
In a small saucepan, melt white chocolate ingredients and pour over chia jam. Place in freezer for an hour to set.
Remove from freezer, slice and store in fridge.
