• 6 organic eggs
• 1 Tbsp vanilla extract or 1 tsp vanilla bean paste
• 2 Tbsps raw honey or sweetener of your choice (brown rice syrup or maple syrup)
• 1/4 cup macadamia nut oil or  your choice of (cold pressed coconut oil or butter)
• 1/2 cup  coconut flour
• 2 tsps gluten free baking powder
• 1 cup  fresh or frozen raspberries
• 1 cup shredded or desiccated coconut for rolling

Chocolate ganache
100 g (3  1/2  oz) good quality dark eating chocolate  70 – 85 % cocoa – finally chopped
60 ml (1/4 cup / 2 fl oz)  coconut water or coconut milk

Or refer to my video & recipe for how to make your own, super rewarding home made chocolate – easy!

Directions:

1. preheat oven to 160 C
2. whip the eggs, vanilla and honey for approx. 10 minutes until light and creamy.
3. pour in the macadamia nut oil with the eggs still whipping and mix well.
4. add the coconut flour and baking powder and mix until combined.
5. pour lamington cake mix into a square 22 cm baking tin lined completely with baking paper.
6. sprinkle the raspberries evenly over the top.
7. bake for 35 – 40 minutes or until cooked through.
8. cool for 30 minutes before lifting out from the tin to completely cool.
9. divide cake into 25 mini squares.
10. make your chocolate ganache
11. heat the coconut water or coconut milk if in a small pan until almost boiling.  Turn off the heat.
12. add the chocolate and stir it through the coconut until you have a smooth silky ganache.
13. spread each square of lamington with a little chocolate ganache very lightly and thinly with a small knife on all sides.
14. roll in coconut and place onto a tray lined with baking paper to set.

Enjoy!

These delicious lamingtons will keep covered in the fridge for up to 4 days.