The ultimate Aussie hit! Get ready to enjoy these all summer long with zero guilt. Made purely from the goodness of nutritious ingredients but tastes JUST as amazing as the traditional version! This recipe is a sneak peak from my latest ebook ‘Blissed Out,’ full of savoury and sweet recipes all created by me! Head to my blog and click on ‘Ebook’ to check it out!
Serves 4-6
Ingredients:
Cake:
3 eggs
2 ½ tbsp coconut nectar or pure maple syrup
1 tsp vanilla
1/3 cup coconut flour
1 tsp baking powder
1 ½ tbsp. coconut oil
2 ½ tbsp coconut nectar or pure maple syrup
1 tsp vanilla
1/3 cup coconut flour
1 tsp baking powder
1 ½ tbsp. coconut oil
1. Preheat the oven to 150 degrees.
2. In an electric beater, place the eggs and coconut nectar. Beat for 5 minutes until very fluffy.
3. Gradually beat in the coconut flour, vanilla, baking powder and coconut oil.
4. Pour mixture into a lined loaf tin.
5. Place in the oven for 30 minutes or until lightly golden on top.
6. Allow to cool then place in the fridge for at least 20 minutes.
2. In an electric beater, place the eggs and coconut nectar. Beat for 5 minutes until very fluffy.
3. Gradually beat in the coconut flour, vanilla, baking powder and coconut oil.
4. Pour mixture into a lined loaf tin.
5. Place in the oven for 30 minutes or until lightly golden on top.
6. Allow to cool then place in the fridge for at least 20 minutes.
Jam:
¾ cup frozen raspberries, thawed
1 tbsp chia seeds
1 tbsp water
1 tsp honey/ maple syrup/ coconut nectar (optional)
1 tbsp chia seeds
1 tbsp water
1 tsp honey/ maple syrup/ coconut nectar (optional)
1. Mash the berries in a bowl.
2. Add the chia, water and sweetener if using and mix well.
3. Place in the fridge for at least 30 minutes.
2. Add the chia, water and sweetener if using and mix well.
3. Place in the fridge for at least 30 minutes.
Chocolate coconut coating and assembly:
½ cup cacao
2 ½ tbsp coconut oil, melted
3 tbsp pure maple syrup or coconut nectar
Dash hot water
1 cup desiccated coconut
2 ½ tbsp coconut oil, melted
3 tbsp pure maple syrup or coconut nectar
Dash hot water
1 cup desiccated coconut
1. Next, remove the cake the pan and cut in half.
2. Spread with the chia jam.
3. Place the other half on top of the bottom layer and jam, like a sandwich. Cut into 4 large squares or 8 small rectangles.
4. Stir together the cacao, coconut oil and maple. If it is not a spreadable consistency, add a small amount of water until it is slightly runny but not too thin.
2. Spread with the chia jam.
3. Place the other half on top of the bottom layer and jam, like a sandwich. Cut into 4 large squares or 8 small rectangles.
4. Stir together the cacao, coconut oil and maple. If it is not a spreadable consistency, add a small amount of water until it is slightly runny but not too thin.
5. Spread over each square and roll in the desiccated coconut.
My name is Sophie and I'm a 20-year-old media student from Sydney.I have an intense love for healthy food, nutritious cooking and cafe exploring! This has been a long-term passion of mine as I understand the importance of fuelling your body with goodness. Not only do you feel amazing and energetic on the inside, you glow with health on the outside! It may sound cliché, but it is absolutely true! I love leading this healthy, active lifestyle.
FOLLOW SOPHIE: @coconutandbliss