raw cherry coconut slice

  • 1½ cups (240g) blanched almonds
  • 1 cup (75g) shredded coconut 
  • 2 tablespoons honey 
  • ¼ cup (50g) coconut oil, melted 

cherry topping

  • 250g strawberries, chopped
  • 2 cups (300g) cherries, pitted
  • ¼ cup (90g) honey 
  • 2 tablespoons psyllium husks+
  • ¼ cup (40g) finely grated fresh coconut, for sprinkling
  1. Place the almonds and shredded coconut in a food processor and process until finely chopped. Add the honey and coconut oil and process for 3 minutes or until finely chopped and the mixture starts to come together. Press into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper. Refrigerate for 20 minutes or until set. 
  2. To make the cherry topping, place the strawberry, cherries, honey and psyllium husks in a food processor and process for 1 minute or until the mixture is smooth. Spread over the coconut base and refrigerate for 1 hour or until set. 
  3. Cut into bars and sprinkle with the fresh coconut. Keep refrigerated until ready to serve. Makes 20. 

+ Available in supermarkets, psyllium husks are rich in fibre and often used in gluten-free recipes. 

RATE THIS RECIPE:
Reader ratings (3.50) 321501

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox