Double Chocolate Raspberry Chia Slice
Instructions
  1. Line the base of a loaf tin with baking paper. Place the oats, coconut, ground almonds, dates, cocoa and melted coconut oil in the bowl of a food processor. Process until the mixture resembles fine breadcrumbs and comes together when pressed.
  2. Spoon the mixture into the prepared tin and press down with the back of a spoon. Refrigerate while you prepare the filling.
  3. To make the raspberry layer, place the raspberries in a bowl with the chia seeds, syrup and melted coconut oil. Use an immersion mixture to blend then allow to cool for 15 mins until jelly like. Spread over the base and return to the fridge.
  4. Melt chocolate over a double boiler then drizzle over raspberry layer. Place in the freezer until firm. Remove from the tin, cut into small bars and store in an airtight container in the fridge.