Fit - Nic

FOR BASE:

- 3/4 cup rolled oats

- 3/4 cup desiccated coconut

- 40ml cacao powder

- Sea salt

- 2 Tbs maple syrup

- 1 Tbs coconut oil

- 1/2 tsp vanilla extract

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FOR RASPBERRY JAM:

- 2 cups frozen raspberries

- 4 Tbs chia seeds

- 2 Tbs water

- 2 Tbs maple syrup

- 1 Tbs coconut oil

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FOR CHOCOLATE TOP

- 100g organic dark chocolate

- 2 Tbs coconut oil

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METHOD:

Add base ingredients into a food processor and process until well combined. 

Line a slice tin with baking paper, spoon out the mixture and press down firmly. Place in the freezer to set.

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To make the raspberry jam, place the raspberries into a saucepan on medium heat and once they defrost squash the berries until smooth. Add the remaining ingredients, turn the heat down and stir until a thick jam like consistency forms. 

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Spoon this jam onto the chocolate base, then place back in the freezer to set.

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For the choc top, melt the chocolate and coconut oil in the microwave until melted and smooth. Pour over the raspberry jam layer, sprinkle with 'buckinees', or nuts/seeds, then place back in the freezer to set. 

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ENJOY!!!!

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'Healthy Body, Healthy Mind, Healthy Life'

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