Makes 24 squares
6 organic eggs
1 teaspoon vanilla bean paste or 2 teaspoons vanilla bean extract
2 tablespoons raw honey or sweetener of your choice (organic maple syrup, few drops stevia etc)
¼ cup (60 ml / 2 fl oz) macadamia nut oil or your choice of (cold-pressed coconut oil, butter or olive oil)
½ cup (70 g / 2 ½ oz) coconut flour (see notes)
2 teaspoons gluten-free baking powder
1 cup (150 g / 5 ¼ oz) fresh or frozen raspberries
1 cup (75 g / 2 ½ oz) shredded or desiccated coconut for rolling
100 g good quality dark eating chocolate 70% cocoa - finely chopped
100 ml coconut milk or pouring cream
Make your chocolate ganache:
If you want this cake to be nut-free make sure to use a good cold pressed coconut oil, butter or extra virgin olive oil instead.
These delicious lamingtons will keep covered in the fridge for up to 4 days.
You can get coconut flour from most good health food stores.
Recipe from The Healthy Chef.
The healthy chef
22 Jan 2019