BASE

• 1 cup almond meal

• 1 1/3 cup oats

• 1 cup shredded coconut

• 20 pitted dates (soaked in boiling water for 20 minutes until soft)

• 1 scoop Happy Way vanilla protein powder

• 2 tbsp maple syrup

• 2 tsp vanilla essence

• 3.5 tbsp melted coconut oil

Blend all ingredients in a food processor until it comes together into a dough like mixture. Add ⅔ of the base mixture to a prepared tin and press the mixture down firmly with your hands (should be just under 1cm thick).

RASPBERRY JAM FILLING

• 1 punnet raspberries

• 1.5 tbsp honey (sub for maple syrup for vegan option)

• 1 tbsp chia seeds

• 1 tsp vanilla essence

• 1 tbsp warm water

Place all ingredients into a blender and blend until combined. Place in a bowl in the fridge to thicken for 20-30 minutes. Then spoon over the base layer (this recipe makes extra so store remaining in the fridge for another use). Sprinkle remaining base mixture over the jam layer until the jam is completely covered. Sprinkling helps to create an even layer and hold the jam in place. Gently press down firmly and set aside.

CHOC TOPPING

• ½ cup cacao

• ½ cup coconut oil

• 1.5 tbsp maple syrup

• Pinch of salt

Add everything to a saucepan and heat over low heat, stirring until smooth. Remove from heat and pour over slice. Place in the freezer to set for 3-4 hours before cutting.