Maple, Almond, Cherry and Coconut Slice

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Maple, Almond, Cherry and Coconut Slice
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[base]
50g butter, softened
70g sugar
1 egg
80ml maple syrup
75g plain flour
60g almond meal

[top]
3 egg whites
45g sugar
35g plain flour
60g shredded coconut
90g frozen cherries, coarsely chopped
50g sliced almond

50g dark chocolate, melted
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16.5cm x 26cm slice pan

preheat oven to 180C.

In a bowl, beat butter and sugar using an electric mixer until pale white and creamy.
Add egg and half the maple syrup and beat until combined.
Add flour and almond meal and stir with a spatula until smooth.

Pour into lined pan and smooth the surface.
Bake for 20 minutes. Cool for 10 minutes.

Reduce oven to 160C.
In a bowl, beat eat egg whites until soft peaks form.
Add sugar, and mix well.
Add maple syrup and beat until combined.
Fold in flour,  coconut and cherries.

Spread the mixture over the biscuit base in the pan. Sprinkle with sliced almonds.
Bake for 45 minutes or until light golden.
Set aside to cool.

Place melted chocolate in a small zipper plastic bag and cut off a corner.
Drizzle over the slice and place in the fridge for 5-10 minutes to set.

Bliss Balls - Oat, Cocoa & Coconut

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Bliss Balls - Oat. Cocoa & Coconut
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80g (about 20) pitted dates
70g rolled oats
30g desiccated coconuts
2 table spoons cocoa or cacao powder
2 table spoons honey
1 table spoon almond powder
1 table spoon peanut butter
1 table spoon chia seeds
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Makes about 12-15 balls

In a small bowl, soak date with hot water for 10 minutes.
Drain the dates and set aside.

In a food processor, process all the ingredients till smooth and well combined.
Roll about a tablespoon of the mixture into balls.

Refrigerate until set.