Cacao and Raspberry Slice

Here’s a special snack recipe that is ideal for lunchboxes or afternoon tea. This cacao and raspberry slice has a chocolatey base with a jam-style raspberry topping. If you’re not a fan of raspberries you can swap them for another berry that you prefer. Why not whip up a batch for a special afternoon tea this weekend!

Cacao and Raspberry Slice

An afternoon tea treat from Keiki Early Learning:

Ingredients

• 80g Sunflower seeds
• 80g Pepita seeds
• 150g Pitted dates, soaked in boiling water
• 25g Cacao powder
• 375g Raspberries
• 240g Dessicated coconut
• 85ml Honey or maple syrup
• 125ml Coconut milk
• 125ml Coconut oil, melted

Method

1. To make the base, place the pepitas and sunflower seeds in a food processor and process until coarse crumbs form.
2. Drain the dates and add to the food processor with the cacao powder. Process until combined.
3. Line a square baking tray with baking paper. Press the date mixture to cover the bottom. Set aside.
4. To make the filling, add the raspberries to a saucepan over medium heat. Simmer for 5 minutes until they break down and form a jam consistency (you can add a dash of water to stop it from sticking to the base of the pan if needed).
5. Add the raspberries, coconut, honey/maple syrup, coconut milk, oil, to a large bowl. Mix until well combined.
6. Firmly press onto the chocolate base. Place in the fridge to set for 2 hours or until firm.

Keiki Early Learning

At Keiki Early Learning our experienced cooks offer delicious and nutritionally balanced 4-week rotating menus. We cater to all dietary, cultural and medical needs and all of our rooms follow dietary and food allergy requirements, so no child is left unhappy or at risk.

We also provide progressive mealtimes with a relaxed atmosphere where children have the opportunity to choose when they would like to eat their meals. Visit our Food and Nutrition page for more information.