Coconut Raspberry Slice

Are you all ready for some seriously addictive Coconut Raspberry Slice? Oh Yes. I reckon this is one of the best recipes we have posted so far!

Mum used to make this for me when I was little, so I got her to send through the recipe (I think it was out of one of those old Woman’s Weekly cookbooks), so I could have a go at recreating it! I think I did a pretty good job!

Soooo, I’ve used aquafaba for this recipe…. and I know many of you may think… what the heck is that!? Well, it’s chickpea brine. Yes, that’s right. The brine after you drain a can of chickpeas. It’s actually amazing stuff and the best egg replacer that I’ve used! And, don’t worry, it doesn’t affect the taste at all.

With the jam, I’ve used raspberry in this one, but strawberry would also work quite well, or blueberry, or any jam really!

This Coconut Raspberry Slice is pretty quick and easy to make! The longest part about waiting for it to cool once it’s out of the oven. This is important, as otherwise the base will crumble easily. Even best is leaving in the fridge overnight.

This would make a wonderful after dinner or after school/work treat. Lovely with a cup of tea, or Golden Turmeric Milk!

If you’re like me and love desserts or sweet treats, you may want to try out our other dessert recipes: Apple and Blackberry Crumbles, Hummingbird Cake or Nutmeg Spiced Cookies!

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Coconut Raspberry Slice

Prep Time

15 mins

Cook Time

25 mins

Total Time

1 hr 40 mins

 

This magnificent Coconut Raspberry Slice will blow your socks off! A delicious after dinner or after school treat, it won't last long!

Servings: 8 people

Ingredients

Base Layer

• 1 1/2 cups plain flour
• 1 tsp baking powder
• 1/2 tsp vanilla
• pinch of salt
• 1/2 cup nuttelex
• 2 Tbsp Aquafaba
• 1 Tbsp maple syrup

Jam Layer

• 1/2 cup raspberry jam

Top Layer

• 1 cup of dessicated coconut
• 2 Tbsp Aquafaba
• 1 Tbsp maple syrup

Instructions

1. Pre heat oven to 180℃. Combine base ingredients in a bowl or food processor until well mixed, and press into a 20 x 15cm oven proof container lined with nuttelex or plant based butter.  Bake the base layer for 10 minutes. 

2. Remove the base from the oven and spread the jam on top of the base and then combine the top layer ingredients and spread evenly over the jam.

3. Bake for 18 - 20 minutes or until golden brown on top. Cool completely and then slice into squares.  Enjoy!