Recipe: Chocolate, Raspberry + Chia Slice

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Chocolate, Raspberry + Chia Slice

by Lilian Dikmans of Real Food Healthy Body

Gluten-free | Dairy-free | Nut-free | Vegan | Low fructose

This slice has become a firm favourite! It tastes decadent but you get the added benefits of antioxidants from the raspberries and raw cacao powder and omega-3 fatty acids from the chia seeds.

It’s also gluten-free, dairy-free, nut-free and low in fructose, so handy if you’re catering for people with food intolerances. If you’re allergic to gluten, make sure you buy gluten-free oats for the base, or use nut meal instead of the oats.

Ingredients

For the base:

  • 3/4 cup rolled oats
  • 3/4 cup unsweetened desiccated coconut
  • 2 x 20ml tablespoons raw cacao powder
  • Pinch of sea salt
  • 2 x 20ml tablespoons rice malt syrup
  • 1 x 20ml tablespoon extra virgin coconut oil, melted
  • 1/2 teaspoon pure vanilla extract

For the raspberry layer:

  • 2 cups frozen raspberries
  • 4 x 20ml tablespoons chia seeds
  • 2 x 20ml tablespoons water
  • 2 x 20ml tablespoons rice malt syrup
  • 1 x 20ml tablespoon extra virgin coconut oil

For the chocolate topping:

  • 100g dark chocolate
  • 2 x 20ml tablespoons extra virgin coconut oil, melted

Preparation

  • Line a 10 x 16cm container with baking paper or cling film.
  • Process the base ingredients in a food processor until well combined. Press the mixture into the prepared container and set aside in the freezer.
  • To make the raspberry layer, place the frozen raspberries in a small frypan or saucepan over a medium heat. As the berries start to defrost and soften, squash them with the back of a spoon to turn them into a paste. Add the chia seeds, water, rice malt syrup and coconut oil and stir everything together. Reduce the heat to low and allow the mixture to simmer, continuing to stir regularly. The mixture should thicken as the chia seeds absorb the liquid. Once the mixture has thickened into a very thick paste, take it off the heat, allow to cool slightly and then spread it over the base. Place the slice back in the freezer to chill.
  • To make the chocolate topping, melt the chocolate and coconut oil in a double boiler or in the microwave, stirring to combine. Remove the slice from the freezer and pour over the chocolate mixture. Return the slice to the fridge for a few hours to set. Once set, leave the slice at room temperature for a few minutes before cutting into squares. (If the chocolate topping is still quite hard, the pressure required to cut the slice may cause the raspberry filling to squish out a bit. So I recommend turning the slice onto its side and then carefully cutting it that way).

Makes 12 pieces.

 

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Lilian is a Melbourne-based blogger, recipe developer (and lawyer) who recently stepped out of the corporate world to pursue her passion for food, health and fitness. She specialises in nourishing desserts made with real food ingredients, and quick and easy nutrient-dense meals that can be incorporated into her busy lifestyle. She shares her recipes and tips for healthy living on her blog rfhb.com.au.

Website: rfhb.com.au

Instagram: @liliandikmans

Facebook: facebook.com/realfoodhealthybody