Vegan Coconut Berry Slice
Delicious crusty base with a luscious thick layer of berries and jam followed by coconut streusel topping. A dreamy dessert or snack straight from the oven or chilled from the fridge.
Ingredients
Base:
- 100 g coconut oil
- 1/2 cup 220g coconut sugar
- 2 flax eggs
- 1 cup 150g wholemeal/spelt flour
- Vanilla
Filling:
- 1 cup fresh raspberries
- ¼ cup dried cranberries
- 100 grams 100% Fruit berry Jam
- Zest from ½ lime
Coconut Streusel Topping
- 1 cup coconut shreds
- ½ cup almond meal
- 2 tbs maple syrup or honey
- 1 tbs coconut oil
- 1 tsp arrowroot
Instructions
Base:
- Preheat oven to 180C. Grease and line the base and sides of a 19cm x 29cm slice pan with baking paper, allowing the 2 long sides to overhang.
- Use an electric mixer to beat the coconut oil and coconut sugar until pale and creamy.
- Add flax egg and beat to combine.
- Add the flour and stir to combine.
- Spoon into the prepared pan and smooth the surface with the back of a spoon.
- Bake for 20 mins or until golden brown.
Filling:
- Add all ingredients to a blender or food processor then blend until you get a smooth thick jammy consistency.
- Spread the mix evenly over the base.
Coconut Topping:
- Combine the coconut, arrowroot powder and almond meal in a large mixing bowl then add the oil and maple syrup and mix it through with your fingertips until it is evenly distributed and resembles coarse bread crumbs. Alternately just throw the lot into your food processor and pulse until it's combined and evenly distributed and looks crumbly. Don't overdo it or it will turn into dough.
- Lightly sprinkle onto the fruit filling then bake for 20-25 minutes ensuring that the top doesn't burn. Let cool completely before slicing.