Name: Raspberry and white chocolate slice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 82.50 ml plain flour; 49.50 gm self-raising flour; 82.50 ml coconut; 82.50 ml Natvia (see Notes); 60g butter; 100g white chocolate; 2 eggs; 4.40 gm vanilla extract; 250.00 ml fresh raspberries or frozen raspberries; Extra white chocolate or icing sugar, for serving

Raspberry and white chocolate slice

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Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Tried-and-true member recipe not tested by taste.com.au team.

Ingredients:

82.50 ml plain flour
49.50 gm self-raising flour
82.50 ml coconut
82.50 ml Natvia (see Notes)
60g butter
100g white chocolate
2 eggs
4.40 gm vanilla extract
250.00 ml fresh raspberries or frozen raspberries
Extra white chocolate or icing sugar, for serving

Instructions:

Preheat your oven to 180C. Lightly grease a slice tray and line the base with parchment paper.
Combine the flours in a large mixing bowl, then mix in the Natvia and coconut.
Gently melt butter and white chocolate in a saucepan on low heat. Stir until smooth. Add eggs and vanilla, then whisk until slightly thickened.
Combine the chocolate mixture with dry ingredients and stir until just mixed. Gently fold in the raspberries.
Spread the mixture into the tray, smoothing the top. Bake for 20-30 minutes until golden brown and a skewer inserted in the center comes out clean.
Cool the dessert until it reaches the perfect temperature, then cut it into squares. Enjoy by topping with a decadent drizzle of melted white chocolate or a light dusting of powdered sugar.

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