By Anna Hopkins Dessert, SnackPrint
December 19, 2018
Raspberry Coconut Slice! A childhood favourite of many. These sweet little treats are a perfect throwback to your childhood, without the sugar load.
Per square, just under 5g carbs!
1 packet of Anna's Low Carb Vanilla Cupcake Mix
2/3 cup (70g) of desiccated coconut OR almond meal (whatever you have in the pantry)
125g melted butter
1 teaspoon vanilla extract
1 packet (500g) Frozen Raspberries
1/3 cup (50g) chia seeds.
2 tablespoons of water
1/4 cup (50g) Anna's Low Carb Icing Mix or sweetener of choice (optional)
1.5 cups (150g) desiccated coconut
1/4 cup (50g) Anna's Low Carb Icing Mix OR sweetener of choice
1Combine the dry ingredients (Vanilla Cupcake Mix and almond meal into a bowl) then add the combined melted butter, egg and vanilla to this and mix well.
2Press into a lined slice tray (mine was about 20cm by 30cm)
3Bake at 160 degrees for 20 mins.
4Take out, and allow to cool before topping.
1Put all ingredients in either a microwave safe bowl
2Cook for 2- 5 minutes (microwave) Start with 2 minutes, may require a few more
3The mixture will bubble and thicken, add sweetener here and stir through until combined.
4Allow to cool in the fridge
1Combine the icing mix and coconut together
2Add in the 2 beaten eggs and mix well.
The Slice layering
1Top the cooled 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.
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