How To Make Raspberry Coconut Slice

A natural (and yummy) way to add colour to kids lunchboxes.

Chunky frozen raspberries and toasted coconut flakes are a match made in heaven. In this retro recipe they are sweetened with honey and come together on a healthy coconut and almond base for a twist on the classic treat.

Ingredients:

For the base
- 150g almond meal (for nut-free use preferred flour choice)
- 150 g desiccated coconut
- 1 egg, whisked
- 60ml coconut oil, melted
- 80g honey

For the raspberry layer
- 100g frozen raspberries, defrosted
- 1 tbsp chia seeds

For the coconut topping
- 160g shredded coconut
- 1 egg (white only), whisked
- 2 tbsp honey

Method
1. Preheat the oven to 180 degrees. Grease and line an 8-inch square baking tin with baking paper, ensuring two sides overhang (this will make it easier to remove the slice later).
2. Make the base by mixing all of the ingredients together until well combined. Mixture should resemble wet sand. Add a little more oil to help bind if necessary.
3. Place mixture into baking pan and press down to form one even layer (use the back of a wooden spoon to assist with an even layer). Bake in the oven for 10 minutes or until the crust is slightly golden on the edges. Remove from the oven and set aside.
4. Meanwhile, for the raspberry layer, mash the raspberries roughly and stir through the chia seeds.
5. For the coconut topping, whisk together the egg white and honey before adding the shredded coconut.
6. While the base is still warm, spread over raspberry mixture to form one layer, followed by the coconut meringue mixture – ideally you want the layers to sit nicely on top of each other (not mixed together). Don’t worry if it’s a bit patchy here and there. Return to the oven for another 10-15 minutes or until the topping turns golden brown.
7. Remove from the oven and leave to cool completely, then chill in the fridge to fully set. Cut into squares and serve.