Raspberry Coconut Slice! A childhood favourite of many. These sweet little treats are a perfect throwback to your childhood, without the sugar load.
Packed full of healthy ingredients and is Gluten-Free. Per square, just under 5g carbs!
By Anna Hopkins Dessert, Diabetic, Keto
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- Prep 20 MINS
- Cook 20 MINS
- Yields 24 squares
Ingredients
The base
1 premade Vanilla Slice Base
Jam filling
1 packet Frozen Raspberries (500g)
1/3 cup chia seeds (50g)
1 tablespoons of water
1/2 cup sweetener of choice
Coconut topping
2 eggs
2 cups desiccated coconut (160g)
1/3 cup sweetener of choice
Directions
The Base
1Ensure you have your premade base ready to go or make this Vanilla Slice Base first. The Jam 1Put all ingredients in either a microwave safe bowl 2Cook for 2- 5 minutes (microwave) Start with 2 minutes, stiring half way. 3The mixture will bubble and thicken. Coconut Topping 1Combine the sweetener and coconut together 2Add in the 2 beaten eggs, water and mix well. The Slice layering 1Top the base with the raspberry chia jam, and then pop the coconut topping on top 2Bake for 15-20 mins or until golden brown at about 160 deg. 3Allow to cool before slicing. We used our Erythritol in this recipe. You can use sweetener of choice.
