Sweetener Free Coconut Jam Slice

Sweetener Free Coconut Jam Slice.

We’ve given Merrymaker Mum the task to health-a-fy all of her favourite classic recipes. The recipes that she used to make for us as kids! We’re talking this caramel date slice, banana bread, spaghetti bolognese and now THIS Sweetener Free Coconut Jam Slice. PLUS she has a list about 100 recipes long… chop chop! Better get on to that Mum (hehe! Just kidding!).

Sweetener Free Coconut Jam Slice

If you follow us on social media you would have seen this recipe in its development stages! Getting the topping and base juuuuust right! Hooray for getting it right! A biscuit base, delish raspberry filling and a perfectly toasted topping! Boomshakalaka!

Sweetener Free Coconut Jam Slice

Now this recipe uses no sweetener at all… but, you might like to add 1-2 tablespoons of maple syrup or honey to the base… especially if you’re making it for friends/family who are not used to the whole sweetener free thing! OR… just do it with no sweetener! They’ll slowly but surely get used to your UNsweet treats just like all of our friends and family are!

We hope you LOVE this Sweetener Free Coconut Jam Slice… we vote it’s the perfect afternoon tea treat!

Always merrymaking,

Emma + Carla

  Sweetener Free Coconut Jam Slice

p.s did you know this recipe features in our FREE recipe eBook? Download your copy HERE!

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sweetener free coconut jam slice
Serves 12
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Stuff you need
  1. 1 1/2 cups almond meal
  2. 2/3 cup butter (or 150g)
  3. 1/4 cup coconut flour
  4. 1 egg
  5. 1 tsp. 100% vanilla extract
  6. 1 tsp. cinnamon
For the filling
  1. 2 cups raspberries (thaw if frozen)
For the topping
  1. 2 cups desiccated coconut
  2. 2 egss
  3. 1 tsp. 100% vanilla extract
Now what
  1. Preheat oven to 180Β°C (350Β°F) and line a 20 x 20 cm (8 x 8 inch) slice tin with baking paper.
  2. Now, start with the base.
  3. In a mix master (or blender) cream the almond meal, flour and butter together.
  4. Add the egg, vanilla and cinnamon.
  5. Press evenly in to the lined tin (use damp fingers to make this easier) and place in to the oven for 15 minutes.
  6. Take out of the oven and allow to cool.
  7. Meanwhile, blend the raspberries until pureed. Leave this for now.
  8. In a bowl mix the topping ingredients until combined.
  9. Spread the raspberry filling on top of the biscuit base, then sprinkle the topping mixture on top, press down slightly.
  10. Place back in to the oven for 35 minutes.
  11. Allow to cool before slicing and nom nom nom!
Merrymaker tip
  1. As we said, if you like it sweet, add 1- 2 tbs. maple syrup or honey to the base!
The Merrymaker Sisters | Easy Healthy Recipes https://themerrymakersisters.com/

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  1. Just whipped this up in the Thermomix starting with zapping one cup whole almonds. Pureed raspberries looked gorgeous. Currently in the oven. So excited to see a lovely treat with no added sweetener. Tired of all those date riddled paleo treats. My partner is very excited waiting for them to cook

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  2. Do you girls think this would work with mixed berries instead of just raspberries? Just for a little variation.

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      Hi Kylie πŸ™‚ you can definitely replace the coconut oil with butter and the coconut flour with almond meal, so use 2 cups of almond meal. It may be a little moist so add more if required (coconut flour is a lot more dry than almond meal). Also– there is coconut in the topping…!!

  3. Hi guys! This is definitely a dumb question but I’m asking just to be sure! For the topping is it 2 eggs? Or is egss some special paleo cooking thing?! Thank you so so much! Your recipes actually save my life every day ❀️❀️❀️ Xx

    Jill

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  4. I am a little confused abut step 5. Do we place the base in the oven to cook? Or the fridge to cool? It says “place in the oven to cool”

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      Hey Benn! Yes… that was #confusing! We changed it… does it make more sense? Place in the oven and cook for 15 minutes then take out and allow to cool. Blame our Mum… she wrote this one :P:P Hehehe. Sorry, love you Mum!

  5. These look so good!! I’m waiting for a moment to try to bake them. I’m wondering, have you ever tried to freeze them?

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  6. Hi, I can’t eat butter/dairy – do you think I could use coconut oil as a substitute for this recipe? Or any other suggestions?
    Also, I don’t have raspberries, but I do have blueberries – do you think these could work instead? Or would I need to add some sort of sweetener?

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      Hi Mandy! We’re waiting to check on the amount, as we think it will be a tad different! Can you use ghee instead? You can definitely use blueberries instead πŸ™‚

  7. Just tried this recipe last night.. brought back memories seeing this on your blog !!
    One of my favourite treats as a kid growing up in QLD !
    However, despite following the instructions the base turned out way overcooked, and the coconut topping was super dry..?!
    And it mostly turned out quite crumbly..
    This is obviously a very ambiguous question considering you can’t really guess from a distance what went wrong, but is there a possibility that this cooking time would be too long?
    I used a 20×20 tin, as suggested.. 180’c (15mins for the base, then 35minutes for the whole thing assembled)
    Thanks for any advice you can offer !

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      Hey Damian! Oh no! We’re sad to hear about your slice! It seems that your oven MAY be a little hotter than maybe it states! Next time you cook, get a thermometer to triple check that what the dial says is what the temperature actually is πŸ™‚ It is a crumbly top, but the bottom layer should be shortbread like πŸ™‚ πŸ™‚

  8. Made this today. It worked well! Only changes was to leave the cinnamon out as I hate cinnamon for some reason, and I added 3T white chia seeds to my defrosted raspberries. When I defrosted them from frozen, they went VERY watery. Imwasmworried they would ruin the base, so I added the chi and they thickened up well.

    This is a great recipe thanks!

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  9. Is it possible to substitute the eggs with anything else, as I’m intolerant? Looks amazing! ThanksπŸ‘πŸΌ

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