• 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
  1. Line a lamington tin with baking paper.
  2. Place coconut butter in TM bowl and mix for 2 min/50C/speed 5 or until soft and smooth.
  3. Add coconut milk, maple syrup and lemon juice to TM bowl and mix until mixture is smooth for 1 min/speed 5.
  4. Adjust the sweetness to your taste then pour half the mixture into prepared tin and place in the fridge to set.
  5. Meantime add the raspberry chia jam and coconut flour to the remaining mixture and mix for 1 min/speed 5.
  6. Spoon the raspberry layer over the set coconut layer, smooth the top and refrigerate until firm.
  7. 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
  1. 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.)
  2. Add chia seeds and cook for 8 minutes at 100/Reverse/speed 2.
  3. Cool and store in sterilised jars and keep in the fridge or freeze until you need it.
  4. Add a little water to make a delicious sauce.