Raspberry/dark chocolate shortcake crumble slice

Is it a slice? is it dessert? Its can be both! serve hot from the oven with some cream for a dessert,or cold as slice It is a shortbread/macadamia base with luscious raspberries and crumble topping.

This is grain, gluten and egg free.

Ingredients

150 g softened butter

¼ cup honey

1 tsp vanilla extract

1 cup of desiccated coconut

1 cup almond flour

1 cup tapioca/arrowroot flour

1 cup macadamia nuts, chopped

1 cup of frozen/ raspberries

60g chopped dark chocolate

 

Method

Preheat oven to 180C and line a 20 by 20 cm tin with baking paper.

Cream butter, vanilla and honey together. Stir in everything except the raspberries and chocolate.

Press ¾ of the mix into the tin.

Scatter over the raspberries and chocolate

Dot the rest of the mix over the raspberries for your crumble topping.

Bake for 30 mins until golden brown.

Serve hot or cold. When it is hot it is more fragile so be careful lifting it out of the tin. Cut into 16 squares. Keep in the fridge or the bench in an airtight container.