- 400g coconut butter (available in good health food stores)
- 400g coconut milk
- 90g pure maple syrup
- 75g lemon juice, freshly squeezed
- 175g raspberry chia jam (recipe below)
- 60g coconut flour (available in good health food stores)
- 1/4 tsp Himalayan sea salt
Method:
- Line a lamington tin with baking paper.
- Place coconut butter in TM bowl and mix for 2 min/50C/speed 5 or until soft and smooth.
- Add coconut milk, maple syrup and lemon juice to TM bowl and mix until mixture is smooth for 1 min/speed 5.
- Adjust the sweetness to your taste then pour half the mixture into prepared tin and place in the fridge to set.
- Meantime add the raspberry chia jam and coconut flour to the remaining mixture and mix for 1 min/speed 5.
- Spoon the raspberry layer over the set coconut layer, smooth the top and refrigerate until firm.
- When completely set, slice and serve with whipped coconut cream/yoghurt and fresh raspberries.
Raspberry Chia Jam
- 500 grams raspberries fresh or thawed frozen
- 1/2 teaspoon vanilla extract
- Squeeze fresh lemon juice
- 1 tbsp coconut sugar
- 2 tbsp chia seeds
Method:
- Place berries, vanilla extract, lemon juice and coconut sugar to TM bowl and blend on speed 4 for 5 seconds. (Push through a sieve if the raspberry seeds worry you.)
- Add chia seeds and cook for 8 minutes at 100/Reverse/speed 2.
- Cool and store in sterilised jars and keep in the fridge or freeze until you need it.
- Add a little water to make a delicious sauce.