One of my favourite sweets was a raspberry coconut slice. I loved the flavour of biscuit mixture covered with sweet, raspberry jam and toasted coconut on top.
I searched for a healthier alternative with a low GI and ingredients which were on the list of foods in my diet. For this reason, I have used blackberries instead of raspberries and there are no eggs in the recipe. I have substituted a chia egg for a regular egg to bind the mix.
Nut meal is the main ingredient and I have kept the amount of maple syrup to a minimum to reduce the GI. Any nut meal can be used, almond meal is a good equivalent to hazelnut meal, and honey can be substituted for maple syrup.
The slice has a fudgy texture from the mixture of hazelnut meal and the chia egg. Most of the sweetness is from the berries. Any berries can be used, blueberries, raspberries or mixed berries are all alternatives to blackberries. I suggest you choose your favourite berry.
This slice is a favourite amongst my friends, who I use as taste testers for my recipes. I hope you enjoy it too.
½ cup coconut oil
½ cup maple syrup
1 chia egg (1 tbsp chia seeds and 3 tbsp water)
350g hazelnut meal
4 tbsp plain flour
½ cup shredded coconut
2 tbsp lemon juice
2 tsp vanilla
1 tsp baking powder
1 cup blackberries
To make the chia egg, mix the chia seeds with the water and wait 5 minutes for the mixture to form an egg-like consistency. Add the liquid coconut oil, maple syrup, lemon juice and vanilla to the egg mix and combine. I used a hand mixer to do this.
Next add the hazelnut meal, flour, and coconut. When the mix is combined add the berries. I used my hand mixer for this as I like the berries mixed through. It makes it purple in colour.
Spoon the mixture into a greased and lined slice tray, spreading it to the edges. The batter will be thick.
Bake in a preheated oven at 180 degrees for an hour or when the mixture is cooked. Insert a skewer into the middle and if comes out clean, the slice is ready to be removed from the oven.