raw cherry co­conut slice

donna hay - - RAW TREATS -

1½ cups (240g) blanched al­monds 1 cup (75g) shred­ded co­conut 2 ta­ble­spoons honey ¼ cup (50g) co­conut oil, melted

cherry top­ping

250g straw­ber­ries, chopped 2 cups (300g) cher­ries, pit­ted ¼ cup (90g) honey 2 ta­ble­spoons psyl­lium husks+ ¼ cup (40g) finely grated fresh co­conut, for sprin­kling Place the al­monds and shred­ded co­conut in a food pro­ces­sor and process un­til finely chopped. Add the honey and co­conut oil and process for 3 min­utes or un­til finely chopped and the mix­ture starts to come to­gether. Press into a lightly greased 20cm x 30cm slice tin lined with non-stick bak­ing pa­per. Re­frig­er­ate for 20 min­utes or un­til set.

To make the cherry top­ping, place the strawberry, cher­ries, honey and psyl­lium husks in a food pro­ces­sor and process for 1 minute or un­til the mix­ture is smooth. Spread over the co­conut base and re­frig­er­ate for 1 hour or un­til set.

Cut into bars and sprin­kle with the fresh co­conut. Keep re­frig­er­ated un­til ready to serve. + Avail­able in su­per­mar­kets, psyl­lium husks are rich in fi­bre and of­ten used in gluten-free recipes.

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