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!

optin

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 180°C (350°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/