Raspberry Crumble Slice
Serves: 16
Prep: 30 minutes
Cook/Chill: 40 minutes
Ingredients
Base:
220 g Almond Flour
170 g Desiccated Coconut
60 g Coconut Flour
4 tablespoon Coconut Oil, melted
120 mls Natvia Maple Flavoured Syrup
2 teaspoon Vanilla
160 mls Water
0.25 teaspoon Salt
Centre:
1 Jar Natvia Raspberry Fruit Spread (240g)
Topping:
100 g Coconut Flakes
35 g Almond Flour
40 g Desiccated Coconut
60 mls Natvia Maple Flavoured Syrup
1 tablespoon Coconut Oil, melted
0.25 teaspoon Salt
Method
- Preheat oven to 180C and line a 20cm squared baking tin with baking paper.
- Place all of the ingredients for the base in a food processor and blitz until the mixture is well combined (about 30-45 seconds).
- Spoon the mixture into the prepared baking tin and smooth using the back of a fork so the base is evenly distributed.
- Bake for 25 minutes or until golden. Once cooked set aside to cool.
- While the base is cooling, prepare the topping by combining all of the ingredients in a bowl. Mix together until well combined.
- Once cooled, spread the Natvia Raspberry Fruit Spread evenly over the base.
- Finally, sprinkle over the topping mixture ensuring it is evenly distributed over the fruit spread. Bake for 12-13 minutes or until golden.
- Remove from the oven and allow to cool in the tin before slicing.
- Store in a sealed container.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 3.8g | 5.0g | 27.6g | 1260kj | 301 | 75g |
