A delightful vegan treat combining the tropical flavor of coconut with the sweet tartness of raspberry jam, all in a simple slice.
Ingredients: 1 1/2 cups shredded coconut. 1/2 cup almond flour. 1/4 cup maple syrup. 2 tbsp coconut oil, melted. 1/2 cup vegan raspberry jam.
Instructions: Warm the oven up to 350F 175C and put parchment paper in a square baking dish. Put the almond flour, maple syrup, shredded coconut, and melted coconut oil in a bowl and mix them together until they are well mixed. Spread the mix out evenly in the baking dish that has been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the top is lightly golden brown. Take it out of the oven and let it cool all the way down. Once it's cool, cover the coconut base with vegan raspberry jam. Put the dish in the fridge for an hour to let it set. Cut it into pieces and serve it. Have fun!
Prep Time: 15 minutes
Cook Time: 10-12
Mess Maker 16
