Frozen Raspberry Banana Chocolate Slice
Ingredients
Base
- 3/4 cup (80g) GF rolled oats
- 1/3 cup (30g) flaxseed meal
- 1/3 cup (30g) desiccated coconut
- 1/4 cup (40g) sunflower seeds
- 3 Tbsp. coconut sugar
- 2 Tbsp. raw cacao powder
- 1 Tbsp. raw cacao nib (optional)
- 3 Tbsp. melted coconut oil
Raspberry banana layer
- 1 banana (100g)
- 1 cup frozen raspberries (100g), defrosted
- 1 cup (240ml) coconut cream
- 1/4 cup (50g) melted extra virgin coconut oil
- 5 Tbsp. maple syrup
- 1 tsp pitaya powder (optional for colour)
Chocolate layer
- 1/2 cup (100g) extra virgin coconut oil
- 5 Tbsp. (30g) raw cacao powder
- 3 Tbsp. maple syrup
Preparation
Line a tin with parchment paper.
In a food processor, place all dry ingredients for the base and process until well combined. Add coconut oil and process until it resembles wet sand. Add more coconut oil if the mixture is too dry.
Press the base mixture into the bottom of the tin.
In a high-speed blender, blend all ingredients for the raspberry banana layer until smooth. Add more sweetener if needed. Pour the mixture over the base and freeze until set.
Melt all chocolate layer ingredients together over a bain-marie and whisk until smooth. Pour over the raspberry layer and freeze until set.
Remove from the tin and thaw at room temperature or refrigerate until soft enough to cut. Cut with a warm knife. Return to the freezer and chill until the raspberry layer is firm. Ensure the raspberry layer is firm when consuming. Store and eat directly from the freezer.
