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    strawberry and coconut slice

    Strawberry and Coconut Slice: Butter, Sugar, Gluten Free

    I’m a huge fan of cherry and coconut slice, however when it comes to making it, I can’t be bothered taking pips out of cherries one by one. Also strawberries are in season at the moment and are fairly cheap. A normally cherry slice would be loaded with butter, sugar, flour, gluten etc. This one however contains no gluten, butter, flower or added sugar. There are a few steps to this recipe so I’ve tried to make is as simple as possible .

    INGREDIENTS

    FOR CRUST:

    • 1/2 cup of sunflower/pumpkin seed mix
    • 1 egg whisked
    • 2 tbs of flaxseed meal
    • 1 small handful of dates
    • 1/2 glass of hot water
    • 1 tsp of cinnamon
    • 1 tsp of vanilla essence
    • 2 tabs of stevia
    • For filling:
    • 2 punnets of strawberries
    • 3-4 tbs of coconut milk
    • 1-2 cups of desiccated coconut

    FOR CHOCOLATE TOP:

    • 8 squares of dark chocolate 70% or better

    METHOD

    METHOD FOR CRUST

    • Pre-heat oven to 180dg
    • Whisk 1 egg into a bowl
    • Blend pumpkin seed/sunflower seed mix into flour and add to bowl with flaxseed meal, cinnamon, vanilla essence and stevia
    • Finely chop dates, place in blender and add 1/2 cup of hot water, blend until the dates are a paste like consistency
    • Stir mixture well until it is a batter like consistency
    • Line a baking tray with baking paper
    • Spread mixture into tray and spread out so that mixture is even
    • Place in oven for 10-15 minutes.
    • Mixture should have a crusty

    METHOD FOR FILLING:

    • While crust is in fridge cooling you can prepare strawberry filling
    • Chop strawberries into small pieces
    • Place the strawberry pieces into blender with 1 cup of desiccated coconut and 3 tbs of hardened coconut milk.
    • The hardened coconut milk should be at the top of the can when you open it. Don’t use the coconut water at the bottom of the can
    • Pulse the blender. The strawberry and coconut mixture should be a combination of strawberry chunks and a strawberry/coconut pasty type mixture
    • This next step is the most important step
    • Lay out a clean, dry tea towel and pour mixture into the middle of the tea towel
    • Cover the mixture with the tea towel and twist the ends (it should look like a Christmas bon-bon)
    • Twist the tea towel as tight as you can so that the excess liquid from the strawberries comes out. Squeeze as much as you can out
    • If you leave this step out or don’t squeeze the majority of the liquid out, the filling will not set (this is what I did)
    • Remove the crust from the fridge and add the filling. Spread the filling out so that it is even
    • then place it back in the fridge to set for around 15 minutes

    FOR THE CHOCOLATE TOP:

    • 5 minutes before you are about to take out the slice of the fridge you
    • can prepare the chocolate top
    • Break up the dark chocolate and place into a glass or small bowl
    • Place in microwave for approx 1 minute or until the chocolate is liquefied
    • Remove the crust and filling from the fridge and pour the dark chocolate over the filling and spread out evenly with the back of a spoon
    • To make slicing easier, with a knife slice up and down and across ways over the top of the chocolate top.
    • Place back in fridge until chocolate top sets (10-15 mins)
    • Then serve