Frozen Raspberry Banana Chocolate Slice
Ingredients
Base
- (Dry) 3/4 cup (80g) GF rolled oats*
- (Dry) 1/3 cup (30g) flaxseed meal*
- (Dry) 1/3 cup (30g) desiccated coconut*
- (Dry) 1/4 cup (40g) sunflower seeds*
- (Dry) 3 Tbsp. coconut sugar
- (Dry) 2 Tbsp. raw cacao powder
- (Dry) 1 Tbsp. raw cacao nib (optional)
- (Wet) 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 the coconut oil and process until the mixture 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, combine all ingredients for the raspberry banana layer and blend until smooth. Adjust sweetness if needed, then pour over the base and freeze until set.
Melt all ingredients for the chocolate layer together over a bain-marie and whisk until smooth. Pour over the raspberry layer and freeze until set.
Remove from the tin and let it thaw at room temperature or in the fridge until soft enough to cut. Use a warm knife to slice, then refreeze until firm. Store in the freezer and eat directly from frozen.
Tips
You can substitute nuts and seeds in the base with your choice.
Reduce the chocolate layer ingredients by half for a thinner layer.
1 tablespoon equals 15 milliliters.
