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By Laura Bakhitiarian :: Romeo’s

If this doesn’t snap you straight back into your childhood, then we don’t know WHAT will!

All ingredients available from your local Romeo’s.


185g almond meal

85g desiccated coconut

100ml rice malt syrup

1 egg, lightly beaten

80ml coconut oil, melted and cooled

2 titanium-strength gelatine leaves

500ml coconut cream

150g strawberries, hulled and chopped

100g fresh OR frozen raspberries

125ml rice malt syrup

1tsp vanilla bean paste

40g white chia seeds

200g Lindt 90% Cocoa Dark Supreme-Noir chocolate

Recommended baking pan :: 12cm width x 22cm length (5cm depth)


Preheat oven to 180°C.

Grease and line the base and sides of baking pan with baking paper.

In a small mixing bowl combine almond meal, desiccated coconut, rice malt syrup, egg and only 80ml of the coconut oil in a bowl, then pour into base of baking pan and press evenly.

Bake for 15-20 minutes or until light golden. Remove from oven and allow to completely cool.

In a saucepan over a medium heat, place strawberries, raspberries, malt syrup and vanilla and simmer for 8-10 minutes or until slightly broken down. Remove from heat.

Add berry mixture to blender and blend to a smooth consistency. Fold through the chia seeds. Set aside.

Once the berry mixture is completely cooled spread over the biscuit base. Chill for 30 minutes to softly set.

In a bowl of cold water for 5 minutes soak the gelatine leaves to soften.

Meanwhile, in a saucepan over medium heat, warm the coconut cream.

Squeeze excess water from the gelatine making sure all water has been removed from leaves. Then add to gelatine leaves to coconut cream in the pan, stirring until melted and combined.

Strain coconut cream mixture into a bowl and cool to room temperature. Once cooled completely, stir, then pour over chia jam and chill for a further 3-4 hours or until firm and set.

Tip :: you can speed up this process by putting the slice into the freezer.

Melt the chocolate by using the double boiler method. Set aside.

By pulling at the baking paper, gently remove slice from baking pan and place on a wire rack set over a tray. Make sure all baking paper has been removed from slice.

Pour melted chocolate evenly over the top, then (working quickly before it sets) coat the sides by tilting the rack side by side. Return to fridge to set.

Cut and serve with fresh berries.

Tip :: The slice can be kept in the freezer to make it last longer, and then moved to the fridge before it is eaten. Best served at room temperature.

Millie Looker

Millie Looker

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