Coconut Raspberry Slice

Health Highlights

Ingredients

2 cup	Almond flour/meal, Bob's Red Mill (Biscuit Layer)
1/2 tsp	Baking soda (Biscuit Layer)
1 tbsp	Butter, grass fed, unsalted (room temperature; Biscuit Layer)
1 large	Egg (Biscuit Layer)
1 cup	Coconut milk, sweetened (unsweetened; Coconut Layer)
1/4 cup	Coconut oil (Coconut Layer)
3 cup	Coconut, shredded, unsweetened (Coconut Layer)
1/3 cup	Erythritol (powdered; Coconut Layer)
1 tsp	Vanilla bean powder (Coconut Layer)
1 pinch	Sea Salt (Coconut Layer)
1 cup	Raspberries (Raspberry Layer)
1 tsp	Erythritol (powdered; Raspberry Layer)
3 tbsp	Chia seeds (Raspberry Layer)
2 tbsp	Water, filtered (Raspberry Layer)
114 gm	Dark chocolate (85% dark; Raspberry Layer)

Preheat the oven to 350°F. Combine all the biscuit layer ingredients in a bowl and mix until a dough forms.
Line an 8x8 inch baking dish or brownie pan with parchment paper. Evenly press the biscuit dough into the dish to form the base. Bake in the oven for around 15 minutes, until lightly browned and cooked through. Allow to cool.
Make the raspberry layer by adding all the ingredients into a small pan and stir over a low heat. Break up the raspberries as they cook so a jam forms. Keep stirring for around 5 minutes, until thickened. Allow to cool.
On a medium heat mix the coconut milk and coconut oil until combined.
Mix all of the remaining ingredients for the coconut layer together. Add the coconut milk and oil mixture to the dry ingredients and combine well.
Add the coconut mixture to your cooled biscuit base and spread evenly. Place in the freezer until set (around 1 hour). Once the coconut layer is hard, spread the raspberry layer over the top of it and return to the freezer to set (around 1 hour).
Break the chocolate bar into small pieces, then place in a suitable bowl and melt in the microwave (around 3 minutes). Pour the chocolate onto the raspberry layer and return to the freezer to set.
Remove from the freezer after around 30 minutes before serving (this makes it easier to cut). The slices can be stored in the fridge for around a week or in the freezer for around 3 months – if they last that long!

Calories 239

Calories from fat 178

Calories from saturated fat 69

Total Fat 19.8 g

Saturated Fat 7.7 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.6 g

Monounsaturated Fat 1.2 g

Cholesterol 12.5 mg

Sodium 51 mg

Potassium 173 mg

Total Carbohydrate 13.0 g

Dietary Fiber 3.7 g

Sugars 3.4 g

Protein 4.1 g

Meat Alternative

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