Lemon, Raspberry & Coconut White Chocolate Slice

Ok so with Valentine’s Day coming up it’s all about getting into the swing of making pretty-looking recipes to catch your eye – and make them taste bloody good too! Chocolate is always a winner when it comes to love, right? Even more so (in my opinion) when it involves white chocolate combined with lemon, raspberry and coconut…Ahhh, a match made in heaven!

I used Barebells’ newest Lemon Curd bar as the finisher on top of this no-bake easy to make treat which really gives that added flavour and texture – but fear not if you can’t get your hands on them, it’ll taste just as good without. If you wanted you could add a few tablespoons of cocoa or cacao powder to the oaty base for even more of a chocolate hit for you and whoever you decide to share this with (you might want to keep it to yourself, who knows?!).

Ingredients:

For the base –

  • 120g rolled oats (I used Mornflake)
  • 2 tablespoons coconut oil (I used Buy Wholefoods Online)
  • 2 tablespoons smooth almond butter (I used Meridian)
  • 4 tablespoons maple syrup

For the middle – 

  • 3 tablespoons coconut oil
  • 3 tablespoons maple syrup or alternative (I used Sweet Freedom)
  • 100g desiccated coconutΒ (I used Whitworths)
  • 2 teaspoons raspberry or beetroot powder (I used Buy Wholefoods Online)

For the topping – 

  • 100g white chocolate, broken up into pieces
  • 1 tablespoon coconut oil
  • Zest of 1 lemon
  • 1 x Barebells Lemon Curd Bar, chopped into small pieces
  • Freeze-dried raspberries

Get making!

  1. First make the base: Gently melt the coconut oil, almond butter and maple syrup and mix in the oats to form a flapjack mixture. Tip into a lined 20cm loose-bottomed round tin and press down. Set aside.
  2. Next melt the coconut oil and maple syrup then stir in the coconut and raspberry powder. Spoon this over the base and spread out evenly. Chill in the fridge for 30 minutes until firmed up.
  3. Melt the coconut oil and white chocolate then mix in the lemon zest. Pour over the coconut layer to cover then sprinkle over the lemon bar pieces and freeze-dried raspberries. Chill for 1 hour to set.
  4. Remove from the tin, cut into 8-10 pieces and enjoy!