Preparation time is 20minutes
Total time is 20minutes
Serve is for 12 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
12
- 1/2 cup desiccated coconut
- 250grams fresh raspberries
- 2tablespoons maple syrup
- 1 1/2tablespoons cacao powder
- 1/3 cup cacao powder, sifted
- 10 pitted dates
- 2 1/2tablespoons almond butter
- 3/4 cup slivered almonds
- 1 cup raw cashews
- 2/3 cup coconut oil
- 1/4 cup coconut oil, melted
- 1tablespoons honey
- 1/3 cup honey
Nutrition per serving
1420kJ / 341Cal
1420 Kilojoules or 341 Calories
16% of daily energy intake*
Protein
5.9grams
Fat
28.0grams
Carbs
15.6grams
Sugars
12.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Line a 18 x 28cm lamington pan with baking paper.
Step 2 of 4
Process almonds in a food processor until finely chopped. Add dates, cacao powder, almond butter and honey and process until well combined. Spread mixture evenly into prepared tin. Refrigerate.
Step 3 of 4
For the raspberry filling, process cashews until finely chopped. Add remaining ingredients and process for 2 minutes until slightly creamy and almost smooth. Spread evenly over base and refrigerate for 20 minutes.
Step 4 of 4
For chocolate topping, combine melted coconut oil with cacao and maple syrup in a bowl and stir until smooth. Working quickly, pour over filling and spread evenly. Topping will set hard quickly if filling is very cold. Refrigerate until ready to serve. Cut into squares. Keep refrigerated.
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