Recipe by Viki Green (@viki_balance)
Raspberry, Coconut and Chocolate Slice
Ingredients -
Bottom layer:
3/4 cup oats
3/4 cup dessicated coconut
1 serving (35g) STRIPPD vegan chocolate protein
2 tbsp rice syrup
2 tbsp coconut oil
pinch salt
Middle layer:
2 cups frozen raspberries
4 tbsp chia seeds
2 tbsp water
1 tbsp rice syrup
1 tbsp coconut oil
Top layer:
100g dark chocolate
1 tbsp coconut oil
Method -
- Blend all the bottom layer ingredients in a food processor, press into a 1l silicone loaf tin (or a lined metal one), place in the freezer to set and freeze
- Heat the raspberries in a sauce pan and crush into a pulp, and in the other ingredients and simmer until a thick jam-like consistency. Spread over the bottom layer and freeze again
- Microwave the chocolate and coconut oil until molten and pour over the jam. Freeze for an hour or so until firm then slice!