Raspberry Chocolate Coconut Slice
Line a 28 x 18cm slice pan with baking paper.
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.
Press the mixture into the slice pan and then chill in the freezer while you prepare the filling. Wipe out the food processor bowl.
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.
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.
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.