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Raspberry and Almond Slice



  • 200g raspberries
  • 1/4 cup rice malt syrup
  • 1 cup Cocobella Coconut Yoghurt – natural

Outer layers

  • 1 1/2 cups almonds
  • 1/2 cup dessicated coconut
  • 2 tbsp coconut oil, melted
  • 1/4 cup dates, softened
  • 1 tsp vanilla essence.


To make the filling, heat the raspberries and rice malt syrup until it thickens to a syrup consistency. Allow to cool slightly, then stir through the coconut yoghurt.

Process your layer ingredients until everything is well combined. Press half of the mixture into a lined tin, add the filing, and allow to set in the freezer for 2 hours. Once solid, press the remaining almond mixture on top and allow to set.

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