Chocolate Raspberry Biscuit Bites

Tue, 25 February 2025

Prep: 30 mins

Cook: 12 mins

Setting time: 2 hrs

Makes 16 squares

Difficulty: Easy

INGREDIENTS

For the base

- 100g almond flour

- 60g desiccated coconut

- 45g ground flaxseed

- 10g psyllium husk

- 80ml maple syrup

- 70g butter, melted

- 1 tsp vanilla extract

- pinch of salt

For the raspberry layer

- 225g frozen raspberries

- 30g chia seeds

- 20g maple syrup

- 10g ground flaxseed

- pinch of salt

For the topping

- 150g dark chocolate (70% cocoa)

 

METHOD

1. Heat oven to 180C/160C fan/gas 4. Line a 20cm square tin with parchment.

2. Mix all base ingredients until combined. Press firmly into tin and bake for 12 mins until golden. Cool completely.

3. For the filling, heat raspberries in a pan until bubbling. Add remaining ingredients, simmer for 5 mins. Cool for 15 mins, spread over base. Chill for 30 mins.

4. Melt chocolate in 30-sec bursts in the microwave. Pour over raspberry layer. Chill for 2 hrs or overnight. Slice to serve

TIPS

- Store in fridge for up to 5 days or freeze for 1 month

- For clean cuts, dip knife in hot water and wipe between slices

- Remove from fridge 10 mins before serving