Raspberry Sesame Slice
A tasty slice of nutty tahini and coconut combined with ruby red homemade jam, and of course some dark chocolate to finish it all off. I love the use of jam in a slice because it adds a slightly sour but sweet and gooey and refreshing addition, which beautifully counteracts the richness of coconut, tahini and bitter dark chocolate.
Raspberry Sesame Slice
I love the use of jam in a slice because it adds a slightly sour but sweet and gooey and refreshing addition, which beautifully counteracts the richness of coconut, tahini and bitter dark chocolate.
Serves:
12
Prep time:
120 minutes
Cook time:
0 minutes
INGREDIENTS
- 3 cups desiccated coconut
- ½ cup tahini
- ½ cup canned coconut cream (I recommend Ayam brand)
- 30 drops liquid stevia (or to taste)
- ½ batch Raspberry Jam
- 150g dark chocolate (85-90%)
- 1 tbsp coconut oil
- 2 tsp sesame seeds
METHOD
- In a large bowl combine the coconut, tahini, coconut cream and stevia. This is best combined using your hands.
- Press into a large loaf tin lined with baking paper. Spoon over raspberry jam and place in the fridge for 30 minutes.
- Melt the chocolate and coconut oil in a double boiler (bowl sitting over a pot of gently simmering water), or in the microwave in 30 second increments. Leave the chocolate to cool slightly (you don’t want it to be super hot). Gently spread over the raspberry jam layer and sprinkle over the sesame seeds. Place in the fridge to set for approximately 1 hour.
- Remove from the fridge, slice and serve.
Notes
- No stevia? You can replace it with 3 tbsp of liquid sweetener such as honey or maple syrup. You may want to reduce the coconut cream slightly by about 2-3 tablespoons to compensate for the extra liquid.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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