rasp­berry chia jam slice

donna hay - - FRESH + LIGHT EXTRACT -

500g frozen rasp­ber­ries ⅓ cup (80ml) maple syrup 1 tea­spoon vanilla ex­tract 2 ta­ble­spoons white chia seeds 200g 70% dark choco­late, chopped 2 tea­spoons melted co­conut oil

ca­cao base

1 cup (90g) rolled oats 1 cup (80g) des­ic­cated co­conut 1 cup (120g) al­mond meal (ground al­monds) 80g un­salted but­ter, chopped and melted 10 fresh dates (150g), pit­ted ¼ cup (25g) raw ca­cao pow­der Place the rasp­ber­ries, maple syrup and vanilla in a medium saucepan over high heat. Cook, stir­ring oc­ca­sion­ally, for 15–18 min­utes or un­til soft­ened and liq­uid has re­duced. Re­move from the heat and add the chia seeds. Stir to com­bine and set aside for 20 min­utes to cool.

Pre­heat oven to 160°C (325°F). To make the ca­cao base, place the oats, co­conut, al­mond meal, but­ter, dates and ca­cao pow­der in a food pro­ces­sor and process for 2–3 min­utes or un­til the mix­ture comes to­gether.

Press into a lightly greased 20cm x 30cm slice tin lined with non-stick bak­ing pa­per, smooth­ing the top with a spoon. Cook for 25 min­utes or un­til firm. Set aside to cool slightly.

Pour the rasp­berry chia jam over the ca­cao base, smooth­ing with a pal­ette knife. Place the choco­late and co­conut oil in a heat­proof bowl over a small saucepan of boil­ing wa­ter and cook, stir­ring, un­til melted. Pour over the rasp­berry jam, spread­ing with a pal­ette knife. Re­frig­er­ate for 2 hours to set. Slice and serve. MAKES 20. Note: You can re­frig­er­ate this slice in an air­tight con­tainer for up to 10 days.

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