Raspberry Chocolate Crackle Slice

Raspberry and chocolate are a great combo and this slice makes a delicious sweet treat that is not too sweet with a scrummy crunchy base contrasting with the slight tartness of the raspberry filling.

Ingredients:

The Base

2 ½ cupsCoco Crunchies

¼ cup coconut oil

4 tablespoons maple syrup

40g dark chocolate broken into bits

The Filling

2 cups frozen raspberries

4 tablespoons chia seeds

2 tablespoons maple syrup

1 tablespoon coconut oil

The Topping

120g dark chocolate broken into bits

1 ½ teaspoons coconut oil

Freeze dried raspberries – optional

Method:

The Base: Line a 27 x 18cm baking tin with baking paper. In a microwavable bowl melt the chocolate and coconut oil together, add the syrup and mix well. In a separate bowl add the Coco Crunchies and pour the melted mix over the top and mix well. Spread evenly in the lined tin, pressing down a little. Refrigerate while you make the filling.

The Filling: Put all the filling ingredients in a pot and mix well, bring to the boil and simmer to it reaches a jam like consistency about 5-10 minutes, cool and spread over the base. Place back in the fridge.

The Topping: Melt the chocolate and coconut oil together and spread a thin layer over the cooled refrigerated slice and scatter with freeze dried raspberries. Cut into squares and store in the fridge in an airtight container.

Enjoy!