Mike Jeffreys is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Vegan Raspberry Bars

Ingredients

Base

1 ½ cup (160g) roasted or raw almonds, or any other nut/seed

¾ cup (150g) pitted dates, if they are dry, soak them in warm water for at least 2 hours

¼ cup (25g) cocoa or raw cacao powder

Pinch of salt

Raspberry Coconut Filling

3 cups (375g) frozen or fresh raspberries

3 cups (240g) desiccated coconut

⅓ cup (115g) rice malt syrup, or any other liquid sweetener

½ cup (120g) thick scoopable canned coconut cream

½ cup (120g) coconut oil, melted

1 tablespoon beetroot powder, optional for colour Chocolate Ganache topping

1 ½ cups (255g) roughly chopped vegan chocolate or chocolate chips

¼ cup (60g) thick scoopable canned coconut cream

3 tablespoons freeze dried raspberries, optional

Instructions

To make the base: Add the almonds (or other nuts/seeds) to a food processor and process until it forms coarse crumbs. Drain the dates. Add the remaining base ingredients to the food processor and process until everything is combined. The mixture should stick together when it is pinched between two fingers.

Line a 23 cm (9 inch) square baking tin or container with baking paper. Press the base mixture into the tin to cover the bottom. Set aside.

To make the filling: Add the raspberries to a small saucepan over medium heat. Simmer for 5-10 minutes or until the mixture has intensified and formed a jammy mixture.

Add the raspberries and rest of the filling ingredients to a large mixing bowl. Mix until well combined. Firmly press the mixture into the baking tin on top of the chocolate crust.

To make the topping: Add the chocolate and coconut cream to a small saucepan or double boiler over low heat. Mix until melted and smooth. Pour the ganache over the slice and immediately swivel the tin so the ganache is spread evenly. If desired, sprinkle the freeze-dried raspberries on the wet chocolate. Cover the slice and set it aside in the fridge for 2 hours or until very firm.

Remove the slice from the tin. Use a sharp knife to cut the slice as desired. Enjoy immediately or store in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.

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