Coconut, Almond and Raspberry Slices

This is a real coconut lovers delight; a coconut, date and almond base with a jammy centre and a coconut meringue style topping. Our take on this is gluten free, free from added sugar and also dairy free. It is also low in carbohydrates due to the use of use coconut flour, made from dried coconut flesh.


Coconuts are a wonderful ingredient that is delicious, versatile and healthy. There are so many different forms including coconut milk, coconut cream, desiccated coconut, coconut flour and coconut oil. Coconut is not actually a nut (it is a seed) and originates in the Indo-Pacific region. They were first cultivated in South-East Asia and have a number of health benefits including being high in fibre, protein and healthy fats. The fats from coconut are high in medium-chain triglycerides which are metabolised quickly by the body and have been shown in some studies to actually help people lose weight. Coconut is also high in essential minerals such as manganese, copper, iron, and selenium. Finally, coconut also helps to improve both cholesterol and blood sugar levels. Most importantly they taste delicious and are easy to incorporate into a range of sweet and savoury foods.



Makes around 15 slices


Base

75g coconut oil

170g chopped dates

40g coconut flour

80g ground almonds

40g desiccated coconut

2 egg yolks

1g xanthan gum


Topping

180g Delushious Raspberry and Cardamom Chia Fruit Spread (or equivalent)

2 egg whites, lightly beaten

100g desiccated coconut

40g powdered erythritol


1. Preheat the oven to 160C Fan and line a 20cmx20cm dish with parchment.

2. Pour boiled water over the dates and leave for 5 minutes before draining and adding to a food processor.

3. Melt the coconut oil in a pan and add to the dates as you blitz, followed by the egg yolks to form a smooth paste.

4. Place this mixture in a bowl along with the almonds, coconut and xanthan gum and mix. Now spread evenly over a baking tray (you can use another piece of parchment on top and a rolling pin to make it easier).

5. Add the chia fruit spread over the top of the base and spread to form an even layer.

6. For the coconut topping whisk the egg whites until you have soft peaks and then whisk in the sieved erythritol until you have a glossy mix. Finally fold in the coconut.

7. Spoon this mixture over the top of the fruit spread and bake in the oven for around 25-30 minutes until the top is golden all over. Allow to cool before cutting into

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