We should get straight into these Vegan Raspberry Jam Coconut Slices! They're made of 3 components that incorporate a delicate almond coconut bread base, a raspberry jam layer and a gently toasted coconut top.
They set aside no effort to make and is extremely straightforward as well. First you cook the base, include a layer of jam at that point sprinkle over some coconut. Prepare for a little more and afterward sit tight for it to cool before cutting!
My preferred jam to utilize is the Raspberry Spread No Added Sugar by St Dalfour. It's improved with grape and date juice condensed. I discover mine at Coles or Woolworths. You could make your own chia jam for a more beneficial alternative. Despite the fact that this is a raspberry jam cut, you could truly utilize any enhanced jam you like in this formula!
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INGREDIENTS
Almond Coconut Base:
- 1 1/4 cup almond meal
- 1/2 cup unsweetened desiccated coconut
- 1/3 cup tapioca flour
- 3 tbsp unrefined virgin coconut oil, melted and at room temperature
- 2 tbsp rice malt syrup (make sure it’s labeled gluten free if needed)
- 1 tsp vanilla extract
Raspberry Jam and Coconut Topping:
- 3/4 cup raspberry jam
- 1/3 cup unsweetened desiccated coconut
INSTRUCTIONS
Almond Coconut Base:
- Preheat oven to 180C (356°F) and line a 20cm square pan with baking paper. Make sure there’s plenty of baking paper on the edges to be able to take out the slice later on.
- Mix together the almond meal, desiccated coconut and tapioca flour into a large bowl. Add coconut oil, rice malt syrup and vanilla extract. Mix until just combined. Press the mixture evenly onto the bottom of the pan. Bake for 10 to 12 minutes or until lightly golden. Set aside to cool completely.
- When the base is cool, preheat oven to 180C (356°F). Spread the raspberry jam onto the base evenly. Sprinkle the coconut on top and bake for another 15 minutes. Leave to cool slightly, then refrigerate until completely cold before slicing.
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