serves
15
prep
20 minutes
cook
5 minutes
difficulty
Easy
serves
15
people
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- Vegetable oil spray, for greasing
- 250 g butternut snap biscuits (or other biscuits)
- 50 g desiccated coconut
- 80 g unsalted butter
- 150 g sweetened condensed milk
- 1 tsp vanilla bean paste
- 50 g good-quality dark chocolate, roughly chopped (see Note)
- 10 g freeze-dried raspberries, crushed
Chocolate topping
- 150 ml thickened cream
- 1 tbsp coconut oil
- 300 g good-quality milk chocolate
- 15 g desiccated coconut, for sprinkling
- 100 g fresh raspberries
Chilling time: 2 hours.
Instructions
- For the base: Grease a slice tin, 27.5 cm x 17.5 cm x 3.5 cm in size, and line with baking paper.
- Blitz the biscuits until they resemble breadcrumbs. Combine the biscuit crumbs and coconut in a large bowl, then set aside.
- Place the butter into a heat-proof bowl, then melt in the microwave. Add the condensed milk and vanilla to the melted butter and stir to combine.
- Pour the butter mixture over the biscuit and coconut, then mix until the ingredients come to a wet sand consistency.
- Add the dark chocolate and crushed freeze-dried raspberries and mix to incorporate.
- Transfer into the prepared tin and push down firmly with the back of a spoon to create an even layer. Place into the refrigerator while you prepare the chocolate topping.
- For the chocolate topping: Place the cream and coconut oil into a saucepan and bring to the boil.
- Pour the hot liquids over the chocolate and whisk until the chocolate has completely melted and incorporated.
- Pour the chocolate topping over the chilled slice and spread into an even layer. Before the topping sets, sprinkle with coconut and fresh raspberries.
- Place into the refrigerator for 2 hours to set, then cut into pieces.
Note
Store slice the refrigerator for 3-5 days.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
