Mel Christensen

Mel Christensen

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Chocolate & Raspberry Macaroon Slice

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Chocolate & Raspberry Macaroon Slice

*Gluten-Free, Dairy-Free, Sugar-Free

 

BASE:

  • Flesh of 2 perfectly ripe avocados (NO black bits – the bitter taste will come through!)
  • ¼ cup Baking Natvia (- or more if you’re a bit of a sweet tooth!)
  • 2 Free-Range Eggs
  • ¼ c Unsweetened Cocoa Powder
  • 1 Tbsp. Vanilla Extract
  • 2 Tbsp. Coconut Flour
  • 1 Tbsp. Mesquite powder (optional)
  • 1 tsp. Baking Soda
  • ¼ tsp. Sea Salt
  1. Puree the avocado flesh in a small food processor until smooth (no lumps!) or for an even better result I recommend a stick mixer.
  2.  Beat all remaining brownie ingredients together with the avocado in a bowl with an electric mixer until smooth.
  3.  Spoon batter into a greased 20cm square baking dish.
  4.  Bake at 180C for 20 – 30 minutes. Set aside and allow to cool.

FILLING:

  • 1 ½ cups frozen raspberries
  • ¼ cup honey
  • juice of ½ lemon
  1. Place a small saucepan over medium heat.
  2. Add frozen berries to cook until they are heated up and juice begins to come out from the berries.
  3. Then add the honey and lemon juice.
  4. Mix well and cook for about 5-7 minutes then reduce heat and cook for another 10-15 minutes until everything has broken down into a well-combined mixture. The longer you simmer the jam, the more it will thicken.

TOPPING:

  • 2 eggs, lightly whisked
  • ½ cup Xylitol (or more if you have a sweet tooth!
  • ½ cup Coconut Flour
  • 1 cup desiccated coconut
  • 1 tbsp extra-virgin coconut oil
  • ½ cup (30g) flaked coconut
  1. Whisk eggs lightly.  Add the rest of your ingredients to a food processor along with the eggs and pulse until a crumbly mixture is achieved.  (If it is not combining to a crumble add a little water or coconut milk/water.)
  2. Take your brownie base and top with your jam filling using the back of a spoon.
  3. Top with the crumble topping and press down using your hands or the back of a spoon until firmly packed.
  4. Sprinkle top of crumble with flaked coconut and press down again.
  5. Bake in a moderate oven for 20-25 minutes until golden.
  6. Remove from oven, allow to cool completely (if you can stand it!) and cut into squares.
  7. Enjoy!!