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To create the perfect base for your Sweet Raspberry Coconut Slices, start by preheating your oven to 350°F (175°C). Ensuring your oven is at the right temperature before you begin mixing is crucial, as it sets the stage for a beautifully baked crust.

Sweet Raspberry Coconut Slices

Discover the delightful blend of flavors in these Sweet Raspberry Coconut Slices, a treat that combines the tanginess of fresh raspberries with the creamy richness of coconut. This dessert is not only visually stunning but also made with wholesome ingredients like almond flour and shredded coconut, making it a guilt-free indulgence. Perfect for any occasion, these slices are easy to make and packed with nutritional benefits, ensuring you'll feel good while treating yourself. Enjoy the satisfying texture and vibrant flavors in every bite!
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Ingredients
  

For the Base:

1 cup almond flour

1/2 cup unsweetened shredded coconut

1/4 cup coconut oil, melted

2 tablespoons maple syrup

1/4 teaspoon salt

For the Raspberry Layer:

1 cup fresh or frozen raspberries

2 tablespoons honey or agave syrup

1 tablespoon cornstarch

1 tablespoon lemon juice

For the Coconut Topping:

1 cup unsweetened shredded coconut

1/4 cup coconut cream (or full-fat coconut milk)

1 tablespoon vanilla extract

Instructions
 

Prepare the Base:

    - Preheat your oven to 350°F (175°C).

      - In a medium mixing bowl, combine the almond flour, shredded coconut, melted coconut oil, maple syrup, and salt. Stir well until the mixture is evenly combined and forms a crumbly dough.

        - Transfer the mixture into a greased 8x8 inch (20x20 cm) baking dish. Use your fingers or the back of a spatula to press the dough down evenly across the bottom of the dish.

          - Place in the oven and bake for about 10 minutes, or until the base is lightly golden. Remove from the oven and let it cool slightly.

            Make the Raspberry Layer:

              - In a saucepan over medium heat, add the raspberries along with the honey (or agave syrup), cornstarch, and lemon juice. Stir gently, allowing the raspberries to break down while the mixture thickens, which should take around 5-7 minutes. Once thickened, remove from heat.

                - Evenly pour the raspberry mixture over the cooled coconut base, tilting the dish to ensure an even layer.

                  Prepare the Coconut Topping:

                    - In a separate bowl, mix together the shredded coconut, coconut cream, and vanilla extract until fully combined.

                      - Carefully spoon the coconut mixture over the raspberry layer, pressing down gently to ensure an even and compact topping.

                        Bake:

                          - Return the dish to the oven and bake for an additional 15 minutes, or until the coconut topping is golden brown and slightly crispy.

                            Cool and Slice:

                              - Once baked, remove from the oven and let it cool down to room temperature. For optimal texture, refrigerate the dessert for at least 1 hour before slicing into squares.

                                Serve:

                                  - After chilling, cut into squares and serve either cold or at room temperature. Enjoy the delightful blend of sweetness from the raspberries and the richness of coconut in each bite!

                                    Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 16 squares

                                      Presentation Tips: Arrange the slices on a platter, garnished with fresh raspberries and a sprinkle of shredded coconut for an appealing look.