Coconut, Oat & Raspberry Chocolate ‘Lamington’ Slice

June 20 2019
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My family are now obsessed with this coconut oat and raspberry chocolate slice after tasting all the test versions I shared with them while developing this recipe. This new slice has a delicious toasty oaty almost biscuit-like base, with a layer of raspberry jam and topped with dark chocolate and coconut flakes. Yum!

I’ve affectionately called it a ‘lamington slice’ because it reminds me of a Lamington - a famous Australian and New Zealand sponge cake made from squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut.

This slice is super simple and easy to make. It’s gluten, dairy and refined sugar-free and requires no baking time. A perfect sweet treat! There are also a number of ingredient tweaks you can make to this recipe to make it work for you…

  • If you don't have Medjool dates you can use 120g pitted packet dates - just soak them in boiling water for about 10 minutes to soften them up, then drain off all the water before you add them to the mixture.
  • If you don’t have a food processor you can still make this slice with just a few simple tweaks. I’ve included 2 x method versions for using a food processor and also making by hand. The 2 versions won’t have exactly the same texture but will still taste just as good.


This slice will store well in an airtight container in the fridge for up to 2 weeks and in the freezer for 4 to 6 weeks. A great sweet treat to have on hand for when unexpected guests drop in or for when those sweet cravings kick in!

Enjoy!

 

 

 

Ingredients

GF, VGN, RSF, DF
20 minutes + setting time
12-16

USING A Food Processor

  • 2 cups roasted almonds
  • 2 cups coconut - shredded, flaked or desiccated
  • 2 cups rolled oats
  • 120g dates - roughly 6-7 fresh Medjool dates pitted -OR- packet pitted dates soaked in boiling water for 10 minutes then drained
  • ⅓ cup coconut oil, solid
  • ¼ cup pure maple syrup
  • 1 tbs vanilla extract - paste or powder
  • A pinch of sea salt
     
  • ⅓ cup raspberry jam - I like to use the brand ‘St. Dalfour’ as it has no added sugar
     
  • ¾ cup cacao powder
  • ¾ cup coconut oil
  • ¼ cup pure maple syrup
  • Tiny pinch sea salt
     
  • 1 cup coconut flakes for sprinkling
     


NOT Using A Food Processor

  • 2 cups almond meal
  • 2 cups desiccated coconut 
  • 2 cups quick oats
  • 120g dates mashed with a fork - roughly 6-7 fresh Medjool dates pitted -OR- packet pitted dates soaked in boiling water for 10 minutes then drained
  • ⅓ cup coconut oil, solid
  • ¼ cup pure maple syrup
  • 1 tbs vanilla extract - paste or powder
  • A pinch of sea salt
     
  • ⅓ cup raspberry jam - I like to use the brand 'St. Dalfour’ as it has no added sugar
     
  • ¾ cup cacao powder
  • ¾ cup coconut oil
  • ¼ cup pure maple syrup
  • Tiny pinch sea salt
     
  • 1 cup coconut flakes for sprinkling

Method

  1. USING A FOOD PROCESSOR - Add to a food processor the almonds, coconut, oats, dates, coconut oil, maple, vanilla, and sea salt, and blend until combined and until the mixture begins to stick together.
     
  2. NOT USING A FOOD PROCESSOR - Add to a large mixing bowl the almond meal, desiccated coconut, quick oats, mashed dates, coconut oil, maple, vanilla, and sea salt, and mix together until combined and until the mixture begins to stick together.
     
  3. Line a 26cm x 13cm / 10” x 5” brownie pan with non stick paper.
  4. Add ⅔ of the oat mixture to the prepared tin and press the mixture down firmly with your hands.
  5. Spread the raspberry jam over the pressed mixture.
  6. Next, sprinkle the remaining oat mixture over the jam layer until the jam is completely covered. I find sprinkling the mixture helps to create an even layer and hold the jam in place. 
  7. Now gently press the mixture down firmly then set aside.
  8. In a small saucepan add the cacao powder, coconut oil, maple syrup, and sea salt.
  9. Melt the ingredients over low to medium heat while continually stirring. While stirring, the mixture will form a thick paste but then smooth out as the coconut oil melts. It should only take a minute or two until the ingredients melt into a smooth glossy mixture.
  10. As soon as the mixture is smooth remove the pot from the heat as we don't want to overheat the mixture.
  11. Pour the chocolate mixture over the oat and jam layers then sprinkle with the coconut flakes.
  12. Place in the fridge to set overnight or into the freezer to set for a few hours.
  13. Remove from the fridge or freezer and cut into bite-size pieces.
  14. This slice will store well in an airtight container in the fridge for up to 2 weeks and in the freezer for 4 to 6 weeks.

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I’m Ashley, welcome to Gather & Feast. A site full of beautiful food, simple recipes, free resources and more! x  

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