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Ashleigh Butler

Raw raspberry, flax and coconut slice aka " Raspberry ripe"

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Ingredients Method

Ingredients
  

The base
  • 1 cup flax meal
  • 1 cup shredded coconut
  • 1/2 cup  oats
  • 3 tbsp cacao
  • 4 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
Raspberry layer
  • 2 tbsp tahini
  • 600 grams raspberries 300 grams for the filling and 300 grams grams for the top( you can use frozen)
  • 1/4 cup shredded coconut 
  • 2 tbsp chia seeds- soaked in a 1/3 of a cup of water for 5 minutes
  • 2 tbsp maple syrup

Method
 

  1. Blend the flax meal, shredded coconut, oats and cacao in a blender or food processor and then transfer to a bowl.
  2. Next, melt the coconut oil in a small saucepan on low heat. Pour into the bowl with the dry ingredients followed by the maple syrup and vanilla extract. Stir well to combine.
  3. Line a square or rectangle tin with baking paper. Overhanging the sides so it's easy to remove.
  4. Press the base mixture into the tin evenly. Place in the fridge to set while you prepare the raspberry layer.
  5. Add all of the raspberry layer ingredients to a small saucepan and stir until all ingredients have combined.
  6. Pour the berry mixture over the base layer. Allow to cool a little before sprinkling with a little shredded coconut and the remaining raspberries.
  7. Place in the fridge to set and cool completely.