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Raspberry Crumble Slice

Yields8 ServingsPrep Time25 minsCook Time20 minsTotal Time45 mins

A delicious treat that the whole family will enjoy. Packed full of nutritious ingredients and lots of flavour!

Ingredients
Base
 2 tbsp coconut oil melted
 1 tsp vanilla essence
 2 tbsp Changing Habits Rapadura Sugar
 1/4 cup coconut flour
 1 cup blanched almond meal
Filling
 2 cups frozen raspberries (thawed)
 3 tbsp Changing Habits Rapadura Sugar
 1/3 cup water
 juice of 1 lemon
 2 tbsp chia seeds
Crumble
 1 cup macadamias
 1/2 cup shredded coconut
 1 tbsp Changing Habits Rapadura Sugar
 1 tbsp coconut oil melted
Directions
1

Preheat oven to 180 degrees Celsius.

Base
2

In a bowl, combine the coconut oil and vanilla essence. Slowly stir through the almond meal, coconut flour and rapadura sugar. Mix well.

3

Line a loaf tin and transfer the base mixture into the tin, pressing down with the back of a spoon. Place in the freezer.

Filling
4

Place the thawed raspberries, water, lemon juice and sugar in a pot and heat to a high heat. When the mixture begins to boil, turn down and simmer for approximately 15 minutes. Remove from the heat and stir through the chia seeds. Set aside to cool.

5

Remove the base from the freezer and spoon the filling mixture on top. Place in the refrigerator.

Top
6

Combine the macadamia nuts, shredded coconut, rapadura sugar and coconut oil in a food processor and blitz for a few seconds. Leave the mixture a little chunky.

7

Transfer the mixture onto a lined baking tray and roast for approximately 5-10 minutes until the ingredients begin to brown. Remove to cool.

8

Remove the slice from the fridge and transfer the top mixture into the raspberry filling, pressing down evenly with the back of a spoon. Return to the fridge to set for 1+ hours.

9

Remove from the fridge and slice. Store in the refrigerator.

Nutrition Facts

Servings 0