When I was a kid my favourite sweet treat was always these coconut crumble bars that my mom made with raspberry jam. To be honest, there is still that little kid inside of me that craves them!
So I decided to recreate this recipe, making them wheat free and dairy free to suit my dietary needs. But I can assure you they taste just as good as the original version! Whip up a batch for school lunches or to take to work as a mid-morning snack.
No Bake Raspberry Coconut Slice
Makes: 16 squares
For the base
1/2 cup almond butter1 tbsp coconut oil, melted1 tbsp maple syrup15 large medjool dates, pitted
For the raspberry filling
- 4 cups frozen raspberries
- 2 tbsp white chia seeds
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 cup unsweetened shredded coconut
Line a square 23cm baking tin with grease proof paper and set aside.
Start by making the raspberry filling. Combine the raspberries, chia seeds, maple syrup and vanilla in a sauce pan and bring to the boil. Reduce heat and simmer uncovered for 10 minutes. Transfer mixture into a heat proof bowl and set in the freezer to cool for 10 minutes.
Next make the base by combining all the ingredients in a food processor. Pulse until a sticky dough forms. Transfer mixture to lined baking pan and use the back of a spoon to smooth into an even layer.
Once chia jam is cool, spoon mixture over the muesli base, making sure to leave a 1cm gap at the edges.
Sprinkle with shredded coconut and place slice in the fridge for at least 1 hour to set.
Cut into 16 squares and enjoy!
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