Intro: Coconut Raspberry Slice
Are you all ready for some seriously addictive Coconut Raspberry Slice? Oh Yes. I reckon this is one of the best recipes we have posted so far!
Mum used to make this for me when I was little, so I got her to send through the recipe (I think it was out of one of those old Woman's Weekly cookbooks), so I could have a go at recreating it! I think I did a pretty good job!
Soooo, I've used aquafaba for this recipe.... and I know many of you may think... what the heck is that!? Well, it's chickpea brine. Yes, that's right. The brine after you drain a can of chickpeas. It's actually amazing stuff and the best egg replacer that I've used! And, don't worry, it doesn't affect the taste at all.
With the jam, I've used raspberry in this one, but strawberry would also work quite well, or blueberry, or any jam really!
This Coconut Raspberry Slice is pretty quick and easy to make! The longest part about waiting for it to cool once it's out of the oven. This is important, as otherwise the base will crumble easily. Even best is leaving in the fridge overnight.
This would make a wonderful after dinner or after school/work treat. Lovely with a cup of tea, or Golden Turmeric Milk!
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Put the flour, baking powder, vanilla, salt in a mixing bowl and mix together. Add the nuttelex and gently mix through with your fingers until the mixture resembles crumbs. Add the aquafaba 1Tbsp at a time and knead until it forms a dough. Add maple as well
Press this mixture evenly into a pan or container (we used an 8 x 12)
Spread the jam on top of this layer evenly
In a seperate bowl, mix coconut, aquafaba and maple syrup. Spread this layer on top of the jam evenly
Bake in the oven at 180℃ for 25 to 30 minutes, being careful not to brown the top too much. If it's getting too brown then cover the top with alfoil to keep it burning
Let sit for about an hour to cool down before serving. Will keep in the fridge for up to a week (it'll probably only last a day because it's so good! ?)