This weeks blog comes to you a little late as I wanted to share with you the slice I'm making for an event supported by the amazing ogranisation Cake Angels.
Cake Angels are a not-for-profit group who donate custom designed celebration cakes to children with serious medical challenges and /or other people going through unfortunate circumstances to help create treasured memories of their loved ones special day.
Tomorrow is a special day for many sick children in Perth who will be attending a Christmas party put on by a number of children's charities. For an event like this to be a success, it takes many a volunteer to provide either their time or skills to ensure things run smoothly. This is the first time I've become involved in such an event and I'm excited to be contributing some wholesome yummy treats for these children.
So, in keeping with our month of healthy kids parties, I share with you a Choc Berry Coconut Slice. I also wanted to use this particular recipe to show you again just how easy it is to take a regular recipe, and with a few simple ingredient changes you can make a wholesome nourishing tasty treat. (The recipe below is from the latest Coles magazine with a changes to ingredients and quantities.)
Cake Angels are a not-for-profit group who donate custom designed celebration cakes to children with serious medical challenges and /or other people going through unfortunate circumstances to help create treasured memories of their loved ones special day.
Tomorrow is a special day for many sick children in Perth who will be attending a Christmas party put on by a number of children's charities. For an event like this to be a success, it takes many a volunteer to provide either their time or skills to ensure things run smoothly. This is the first time I've become involved in such an event and I'm excited to be contributing some wholesome yummy treats for these children.
So, in keeping with our month of healthy kids parties, I share with you a Choc Berry Coconut Slice. I also wanted to use this particular recipe to show you again just how easy it is to take a regular recipe, and with a few simple ingredient changes you can make a wholesome nourishing tasty treat. (The recipe below is from the latest Coles magazine with a changes to ingredients and quantities.)
CHOC BERRY COCONUT SLICE
200g butter, softened
2 cups golden caster sugar
6 eggs
2 cups white spelt flour
1 quantity of berry jam (see recipe below)
1 quantity of chocolate ganache (see recipe below)
700g pitted cherries, drained and halved
4 cups of desiccated coconut
1. Preheat oven to 180C. Line a baking tray with baking paper (you can use 1 large or 2 small trays)
2. Place the butter and 1 cup of sugar into a mixer and beat until pale and creamy.
3. Add 2 eggs and beat to combine.
4. Add the flour and mix to combine.
5. Spoon the mixture into your baking tray(s) and spread evenly. (The mixture can be quite sticky so try wetting your hands to press into the tin if needed).
6. Place into the oven for about 20 minutes or until golden.
7. Spread the jam evenly over the base and cover with cherries.
8. Whisk another 4 eggs with a fork, add 1 cup of sugar and the coconut. Stir to combine.
9. Drizzle half the chocolate ganache over the cherries.
10. Sprinkle the egg/coconut mixture over the cherries and gently press with your hands.
11. Place into the oven for another 20-30 minutes or until golden.
12. Remove from the oven and allow to cool in the tin. Once cool, drizzle the remaining ganache over the slice.
13. Place into the fridge and allow to cool completely before removing from the tin and cutting into slices.
Berry Jam
500g frozen organic mixed berries
4 generous tbsp pure maple syrup
1/4 cup water
1/2 cup chia seeds
Place frozen berries into a saucepan with the maple syrup and 1/4 cup water. Bring to the boil then reduce to a low heat for about 15 minutes. Break up any large berries with a spoon. Remove from the heat and allow to cool slightly. Place berries into a food processor and blend until smooth. And add the chia seeds. Place in the fridge to cool completely and thicken. (This is best done the night before to give the chia seeds ample time to thicken the jam).
Chocolate Ganache
1/2 cup coconut oil
2 tbsp organic cacao powder
1/2 cup pure maple syrup
1/4 cup coconut cream
Melt the coconut oil then add the cacao powder and maple syrup. Stir to combine. Add the coconut cream. Stir all ingredients and place in the fridge to set slightly. You want the texture to be smooth but not too runny.
If you would like to find out more about Cake Angels and what they do, you can check out the Cake Angels Facebook page.
200g butter, softened
2 cups golden caster sugar
6 eggs
2 cups white spelt flour
1 quantity of berry jam (see recipe below)
1 quantity of chocolate ganache (see recipe below)
700g pitted cherries, drained and halved
4 cups of desiccated coconut
1. Preheat oven to 180C. Line a baking tray with baking paper (you can use 1 large or 2 small trays)
2. Place the butter and 1 cup of sugar into a mixer and beat until pale and creamy.
3. Add 2 eggs and beat to combine.
4. Add the flour and mix to combine.
5. Spoon the mixture into your baking tray(s) and spread evenly. (The mixture can be quite sticky so try wetting your hands to press into the tin if needed).
6. Place into the oven for about 20 minutes or until golden.
7. Spread the jam evenly over the base and cover with cherries.
8. Whisk another 4 eggs with a fork, add 1 cup of sugar and the coconut. Stir to combine.
9. Drizzle half the chocolate ganache over the cherries.
10. Sprinkle the egg/coconut mixture over the cherries and gently press with your hands.
11. Place into the oven for another 20-30 minutes or until golden.
12. Remove from the oven and allow to cool in the tin. Once cool, drizzle the remaining ganache over the slice.
13. Place into the fridge and allow to cool completely before removing from the tin and cutting into slices.
Berry Jam
500g frozen organic mixed berries
4 generous tbsp pure maple syrup
1/4 cup water
1/2 cup chia seeds
Place frozen berries into a saucepan with the maple syrup and 1/4 cup water. Bring to the boil then reduce to a low heat for about 15 minutes. Break up any large berries with a spoon. Remove from the heat and allow to cool slightly. Place berries into a food processor and blend until smooth. And add the chia seeds. Place in the fridge to cool completely and thicken. (This is best done the night before to give the chia seeds ample time to thicken the jam).
Chocolate Ganache
1/2 cup coconut oil
2 tbsp organic cacao powder
1/2 cup pure maple syrup
1/4 cup coconut cream
Melt the coconut oil then add the cacao powder and maple syrup. Stir to combine. Add the coconut cream. Stir all ingredients and place in the fridge to set slightly. You want the texture to be smooth but not too runny.
If you would like to find out more about Cake Angels and what they do, you can check out the Cake Angels Facebook page.