Raspberry Chocolate Coconut Slice

Step 1
Line a 28 x 18cm slice pan with baking paper.

Step 2
Place the dates, nuts, cocoa and coconut oil into the bowl of a food processor and process until the nuts are finely chopped and the mixture holds together.

Step 3
Press the mixture into the slice pan and then chill in the freezer while you prepare the filling. Wipe out the food processor bowl.

Step 4
Combine the raspberries, nuts, coconut, protein powder and maple syrup in the bowl of the food processor. Pulse until the raspberries and coconut are finely chopped.

Step 5
Spoon the mixture over the base and gently press to get an even layer. Return to the freezer for at least 1 hour before serving.

Step 6
Scatter the slice with grated chocolate and raspberries and then cut into slices. Allow to sit at room temperature for a few minutes before serving.

Leftover slice is best stored in a sealed container in the freezer.

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