I'm not a fan of coconut at all, but I will admit I did LOVE these! They're easy, nut free, vegan and no bake! I guess you could call them jam filled raw lamington bars?! I'd been wanting to make a slice like this for a while. I had to include the jam, it looks and makes it taste even better eheh. ---------------------------------------------------------------------------
1 cup unsweetened desiccated coconut
1 cup puffed brown rice
10 medjool dates, seeds removed
3 tablespoons raw cacao
2 tablespoons honey
1 tablespoon coconut cream
1 teaspoon vanilla extract
pinch of salt
2 cups unsweetened desiccated coconut
2 tablespoons honey
2 tablespoons coconut cream
"JAM": punnet of raspberries + 3 tsp chia seeds
block lindt 70% dark chocolate (can use vegan option!)
2 tablespoons peanut butter (or coconut oil, it's just so when you cut the slice or bars the chocolate doesn't split everywhere!)
coconut, to decorate
SERVES: makes 6 large bars. Or slice= 12 pieces.
BASE: combine all ingredients in a food processor and pulse until you get a sticky texture that can be pressed into a base. Whether you're using bar moulds like I did, you can easily make this into a slice with an 8inch square baking tin (make sure it's lined). Press the mixture firmly into the mould, creating an even flat layer. Place in freezer whilst you make the centre.
CENTRE: Mash the fresh raspberries in a bowl with a fork then mix in the chia seeds. Let sit in the fridge for 5-10 minutes to form your jam. In a separate bowl mix the coconut, honey and coconut cream. Make sure it's fully combined it took me a little longer than expected!
Depending on whether you're having your layer of jam between two coconut layers or at the top of it- Press this firmly over the base layer. If you're putting the jam between layers; place down half the coconut mixture, then spread the jam over the top and place the rest of the coconut mixture over the top. Place in fridge whilst you do the next step!
TOP: Melt the chocolate in the microwave, mix in the coconut oil or peanut butter. Pour over the top of the slice or bars and sprinkle with coconut. Leave in fridge to set. Cut the bars in half OR slice into 12 pieces. ENJOY!!!!!
STORAGE: in the fridge for up to 3 days. If you want to store it longer I'd suggest not using raspberries. Tag me if you try it ehehehe <3
NUTRITION FACTS: per serve | 1/2 a bar or piece of slice Calories: 313; C: 33g; F: 21g; P: 4g