Raw raspberry and coconut slice

This raw recipe of raspberry and coconut slice is out of a magazine I bought at the airport before a short flight.  There were a number of interesting recipes including this one.  I am not particularly an advocate for raw food, although I have nothing against it overall.  This recipe is straight out of Donna Hay, I am adding to it some comments and tips which mat come in handy during the realisation of these bars.

The recipe has tw main steps and requires a few hours to set after each of the main step,

Makes about 20 slices.

Ingredients:

The base:

• 120 g (1 cup) rolled oats
• 80  g of dry desiccated coconut (1 cup)
• 120 g of almond meal (1 cup)
• 65 g coconut oil (1/3 cup)  melted- alternatively use a vegetable oil such as sunflower (olive oil may have a flavour too strong for this recipe)
• 200 g of pitted dates
• 25 g (1/4 cup) of raw cocoa

Note:I prefer using the weight rather than volumes as depending how pack the ingredient may be in the cup, you will achieve different outcomes.  Here, it would be of little consequence though. 

The raspberry layer:

• 750 g of frozen raspberries (you can also use  mixed berries if you run out of raspberry like me in this version) 
• 1/2 cup of maple syrup (125 ml)
• 50 g white chia seeds (1/4 cup)  – I only had black ones, it did not change anything really
• 25 g of coconut oil (1/4 cup)

For decorating (optional) : 7 g (1/4 cup) freeze dried raspberries, crushed

Note on the use of coconut oil here: I wandered about the use of coconut oil in this part of the slice, I can only think that it is used to support the structure of the slice as coconut oil solidifies quite easily.  I did not have any when I made my slice, I used some cocoa butter buttons instead. They also solidify at lower temperature. If you are going to use those, be mindful to wait that the jam temperature is no more than 50 °C as coconut butter burns at higher temperature

The coconut pannacotta  layer:

• 60 mL of water (1/4 cup)
• 1 1/2 tsp powdered gelatine (you can use the gelatine in sheets as well, use the amount suitable to 400 mL of liquid)
• 310 mL of coconut milk (1 1/4 cup)
• 2 tbsp honey

Method

The order below is first for the slice base. Then, while the base is cooking, you can work on the jam filling. The pannacotta is done a few hours later to allow the first two layers to cool  down and settle.

1. Preheat oven to 160°C (325°F). To make the coconut cacao base, place the oats, coconut, almond meal, coconut oil, dates and cacao in a food processor and process for 1 or 2 minutes or until the mixture comes together.
2. Press the mixture into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper, smoothing the top with a spoon. Cook for 20 minutes or until firm. Set aside to cool slightly.Tip –  no more than 20 min cooking.

    

3. Place the raspberries and maple syrup 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 and coconut oil. Stir to combine and set aside for 20 minutes to cool.
4. Pour the raspberry chia jam over the cacao base, smoothing with a palette knife. Place in the refrigerator for 2 hours or until completely cooled and firm.
   
   Tip – use the back of a spoon or a rubber spatula if you don’t have a palette knife. 
5. To make the coconut pannaccotta, place the water in a small bowl and sprinkle over the gelatine. Stir to combine and set aside for 5 minutes or until the gelatine has been absorbed.
6. Place the coconut milk and honey in a small saucepan over high heat and bring to just below the boil. Remove from heat and whisk in the gelatine mixture until dissolved. Strain and set aside to cool completely.
7. Pour the pannacotta mixture over the slice and refrigerate for 2 hours or until completely set. Cut into bars. Top with freeze-dried raspberries to serve.

Tip for cutting: you will need to clean you knife after each slice to retain crispy white and avoid crumbs sticking to the next line of slices.  

Tip: Keep well in the fridge for 4 days.  The pannacotta will start turning pink . Don’t throw it away.  This does not affect the taste so much.