Chocolate and Raspberry Crumble Slice - vegan and dairy free

Name: Chocolate and Raspberry Crumble Slice - vegan and dairy free
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European, British
Ingredients: 225g oats (pulsed in food processor for a few seconds to make texture finer - optional); 140g plain flour; 1/2 tsp baking powder; Pinch salt; 150g soft brown sugar; 180g refined coconut oil, melted; 135g 70% cocoa dark chocolate, chopped or blitzed in food processor; 150g raspberries fresh or frozen; 5tbsp good quality raspberry jam; 150g ground almonds; Flaked almonds

8 steps

Prep:30minCook:30min

Based on this recipe https://www.texanerin.com/chocolate-raspberry-oat-bars/ but with different proportions of crumble mixture and added ground almonds. You can use frozen or fresh raspberries for this, but if using frozen, make sure they are not too icy otherwise you’ll get a soggy base. Defrost and drain off any surplus juice. The oil could also be replaced as long as you use one that is solid at room temp - like butter or block margarine

Updated at: Wed, 16 Aug 2023 23:53:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories348.9 kcal (17%)

Total Fat21 g (30%)

Carbs37.1 g (14%)

Sugars16.8 g (19%)

Protein6.3 g (13%)

Sodium37.7 mg (2%)

Fiber4.9 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

225goats

pulsed in food processor for a few seconds to make texture finer - optional

140gplain flour

½ tspbaking powder

salt

150gsoft brown sugar

180gcoconut oil

refined, melted

135g70% cocoa dark chocolate

chopped or blitzed in food processor

150graspberries

fresh or frozen

5 Tbspraspberry jam

good quality

150gground almonds

flaked almonds

Instructions

Step 1

Grease and line a 20cm (8in) square tin and preheat oven to 180C fan.

Step 2

Combine oats, flour, baking powder, salt and sugar in a bowl

Step 3

Add 110g of the coconut oil and 2tbsp water and mix. The mixture should be starting to come together without being too dry and crumbly. If very crumbly add a little more water

Step 4

Firmly press 275g of this mixture into a layer covering the base of the tin and bake for 10-12 mins, until lightly golden brown. Keep an eye on it to see that it is cooking evenly without getting too brown

Step 5

Meanwhile mix raspberries and jam in a bowl

Step 6

As soon as you remove the base from the oven, spread over the chocolate pieces in an even layer, followed by the raspberry/jam mixture

Step 7

Add 150g of ground almonds to oat/flour mixture with remaining 70g of coconut oil and mix. Spread over base and sprinkle with flaked almonds

Step 8

Bake for 15mins until top is golden brown and filling is bubbling. Leave to cool completely in the tin - it’s easier to cut if you also put it in the fridge first