If you can’t decide whether you want something fruity or chocolatey, this is a delicious solution — raspberries and dark chocolate sandwiched between a baked maple syrup and almond crumble. When baked the dark chocolate melts and sets into a thick layer.

Recipe and photo: Extract from Simple Fancy

Serves: 8
Prep time: 10 mins
Cook time: 45 mins
Set time: 30 mins
Fridge life: 7 days
Freezer life: 3 months

INGREDIENTS

1½ cups raspberries, fresh or frozen
1 teaspoon cornstarch

Crumble:
1½ cups oat flour
½ cup almonds, roughly chopped
½ cup dried coconut
¹⁄₃ cup pure maple syrup
¹⁄₃ cup coconut oil, melted
½ teaspoon sea salt

Chocolate Layer:
200 g (7 oz) dark chocolate, roughly chopped

METHOD

Preheat the oven to 180°C (350°F).

Line a loaf tin with baking paper. Set aside.

Place the raspberries and cornstarch in a small bowl and mix until the raspberries are lightly coated. Set aside.

For the Crumble, place all the ingredients in a bowl and mix until well combined. Press three-quarters of the crumble mixture into the tin and use the back of a spoon to create an even, flat surface. Sprinkle over half of the raspberries. Place in oven to bake for 10 minutes.

Take the crumble base out of the oven and layer over the dark chocolate and the remaining crumble and raspberries. Bake for a further 35 minutes then place it in the freezer for 30 minutes, or until the chocolate layer has fully solidified. Once set, cut into bars.

The bars will keep in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months.

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Extracted from Simple Fancy: Inviting recipes for all eaters and occasions by the Two Raw Sisters. Photography © Kate Battersby and Margo Flanagan. RRP$45.00. Published by Allen & Unwin NZ.