vegan raspberry coconut slice

biscuit base

60g coconut flour

150g almond meal

150g potato starch

1 teaspoon baking powder

pinch pink himalayan salt

120g raw coconut oil, melted

100g-120g rice malt syrup/coconut sugar/maple syrup/raw sugar

strawberry jam

300g raspberries, fresh/frozen

40g-60g rice malt syrup/maple syrup

1 tsp vanilla extract

coconut topping

150g desiccated coconut

60g raw coconut oil, melted

40g-60g rice malt syrup

Preheat oven 150C/302F. Line a lamington tin with non-bleached baking paper.

For the base place the dry ingredients into a large mixing bowl. Mix until well combined. Add the remaining ingredients and mix until combined. Gently press into prepared tin. Set aside.

To make the jam place all ingredients into a small saucepan. Bring to the boil. Turn down the heat to a simmer and cook  for 10-15 minutes. Add ½-1 tbsp chia seeds to thicken the jam. Spread over base evenly. Set aside.

To make the topping place all ingredients in a bowl. Mix until well combined. Crumble evenly over jam layer. Place in oven and bake for 40-45 minutes or until golden brown.

Enjoy!