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Choc and blackberry crumble slice

  • 0:20 Prep
  • 0:50 Cook
  • Makes 15 pieces


  • 270g (3 cups) rolled oats
  • 25g (1/3 cup) shredded coconut
  • 30g (1/4 cup) quinoa flakes
  • 75g (1/3 cup) coconut oil
  • 125g (1/3 cup) organic coconut syrup (see note)
  • 35g (1/3 cup) raw cacao powder
  • 420g frozen blackberries
  • 2 teaspoons lemon juice
  • 3 teaspoons organic coconut syrup, extra
  • 3/4 teaspoon finely grated lemon rind
  • 1 1/2 tablespoons black chia seeds


  • a 16cm x 26cm (base measurement) slice pan


  • 1
    Preheat oven to 180C/160C fan forced. Grease the base and sides of a 16 x 26cm (base measurement) slice pan and line with baking paper. Combine 1 tbs oats, 2 tbs coconut, 1 tbs quinoa flakes, 1 tsp oil and 
1 tsp coconut syrup in a small bowl. Set aside.
  • 2
    Place remaining oats, coconut, quinoa flakes, oil and syrup in a food processor. Add cacao powder and process until a sticky mixture forms. Reserve 1⁄4 cup cacao mixture. Press remaining mixture into prepared pan. Bake for 10 minutes or until firm. Set aside to cool completely.
  • 3
    Meanwhile, place blackberries, juice, extra syrup and rind in a saucepan over medium-low heat. Cook, stirring occasionally, for 6 minutes or until berries release juices. Add chia seeds. Cook, gently stirring occasionally, for 6 minutes or until soft. Transfer to a bowl. Cool completely.
  • 4
    Spread cooled blackberry mixture over slice base. Add reserved oat mixture to reserved cacao mixture. Toss to combine. Sprinkle over top. Bake for 25 minutes or until golden. Cool in pan. Cut into 15 pieces.

Source: taste.com.au


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