We partnered with Jade from @panaceaspantry to create this healthy and brain-boosting jelly slice as a gut-loving alternative to the classic Australian and New Zealand bakery favourite!

The layers include a gorgeous buttery grain free shortbread base, creamy coconut vanilla centre and zingy Neuroberry Blackcurrant jelly topping.

Shortbread base 

60g (3 Tbsp) salted butter

90g (3/4 cup) blanched almond meal

21g (3 Tbsp) coconut flour

1/2 tsp pure vanilla extract or vanilla powder

1 Tbsp pure maple syrup

Coconut cream layer

22g (2 Tbsp) grassfed gelatin powder

15g (3 tsp) vanilla extract or powder

75g (1/4 cup) pure maple syrup

20g (1.5 Tbsp / 20ml) fresh lemon juice

300g/ml canned coconut milk

Blackcurrant jelly top

22g (2 Tbsp) grassfed gelatin powder

3 Tbsp Ārepa Brainfood powder † 

45g (2 Tbsp/40ml) pure maple syrup

4 Tbsp Ārepa nootropic blackcurrant drink†

187g/ml (3/4 cup) hot water

Baking instructions

• Preheat the oven to 180C/350F.
• Grease and line a 15cm/6 inch square baking tin- aslightly larger or smaller tin will work but the layers will be thicker/thinner. Do not use a tin with a removable base for this recipe- though a silicone mould will work fine.

Shortbread base

• Melt butter gently in a saucepan over low flame or in the microwave in 15s increments. Meanwhile, add the remaining ingredients to small mixing bowl. Once butter has fully melted pour into the bowl. Mix well. At first the mixture will seem very wet- this is normal. After a few minutes the coconut flour will absorb a lot of this liquid so don’t worry. Transfer into the base of your lined tin. Shake to spread evenly then use fingers or the back of a spoon to compress down firmly. Prick the surface with a fork then bake for 14-16 mins or until lightly golden brown.
• Once base has cooked, remove from the oven and allow to completely cool before moving onto the next step. Avoid freezing the base to help it cool more quickly- I have found that when you do this it causes the next layer to split.
  
  Coconut Cream centre
  
  
• Add all ingredients except the coconut milk into a 2-3 L heatproof pouring jug (I use a pyrex one). Allow to sit for 5 minutes, then use a fork to mix. Now, heat the coconut milk either using a saucepan or microwave. You do not need to reach boiling point- once the coconut milk starts to shimmer and creates a little steam (or is hot to the touch) turn off heat and immediately pour into the gelatin mix. Use a fork to mix well- this may take 2-3 minutes to remove any lumps. Allow this mixture to cool for 10 minutes before pouring over the base (pouring the mixture when too hot may cause the base to become too soft/wet). Immediately transfer to a flat surface in the fridge for 1+ hours.
  
  Neuroberry Blackcurrant Jelly Top
  
  
• Before starting the jelly, ensure the coconut layer has set- use your finger to gently test. If the layer is still liquid, wait or you will not have beautifully even and defined layers.
• Add all ingredients except the water into a clean 2-3 L heatproof pouring jug (I use a pyrex one). Allow to sit for 5 minutes, then use a fork to mix. Now, add water water. Do not use hot water- water around 70C in temperature is perfect- boiling water will destroy all the amazing antioxidants in the powder. . Use a fork to mix well- this may take 2-3 minutes to remove any lumps. Pour over the set coconut layer Immediately transfer to a flat surface in the fridge for 4+ hours.

Once set remove from tin. Use a sharp knife to cut into 9 or 12 squares. Store in an airtight container in the fridge (up to 5 days) or in the freezer (up to 3 months).

Substitutes:

• As an alternative to using almond meal in the base, you can swap the almond meal and coconut flour with plain flour by weight (not volume).
• Almond meal can be swapped for any nut or seed meal
• Maple syrup can be swapped for any liquid sweetener however I do recommend maple for etc best texture and flavour. Follow cup and spoon measurements (not grams) if you do swap.
• Coconut milk can be swapped for coconut cream- the layer will be firmer however, and you may wish to reduce gelatin by 1/2 Tbsp.