Coconut, Oat & Raspberry Chocolate ‘Lamington’ Slice

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.