This delicious gluten free, low sugar, recipe is easy to make and yields about 20 servings.

Ingredients

Sponge cake

• 1 cup Coconut flour
• 1 tsp Baking powder
• 12 Eggs
• 1/2 cup Rice malt syrup
• 2 tsp Vanilla extract
• 2/3 cups Coconut oil, melted
• 1 cup Raspberry jam (optional)
• 2 cups Shredded or desiccated coconut.

Raw chocolate

• 1/2 cup raw Cacao butter
• 1/2 cup Coconut oil
• 1/4 cup Raw cacao powder

Method

1. Preheat your oven to 180ºC/350ºF.
2. Lightly grease and line a 20cm square lamington tray with cook and spray.
3. In a large mixing bowl, combine the eggs, vanilla extract and rice malt syrup. It is best to use and electric mixer.
4. Add the coconut oil and beat until just combined.
5. Using a wooden spoon, add the coconut flour and baking powder.
6. Scoop the sponge mixture into your prepared tray. Make sure the top is nice and smooth. Do not work the dough too much as it will result in a dense sponge.
7. Bake in the oven for 25 minutes until golden.
8. Remove sponge from oven. Set aside to cool completely.
9. When cooled, remove the sponge from the pan. Cut the sponge into 3cm x 3cm squares.
10. If you would like to add a layer of jam, cut the squares in half and spread one side with jam. Top with other half.
11. On a low heat in a saucepan, combine the cacao butter, coconut oil and raw cacao powder. Stir until combined.
12. Pour the sauce into a large shallow bowl.
13. On a plate, place the shredded coconut.
14. Dip the first square into the chocolate sauce, coat evenly. Allow excess sauce to drip off and then evenly coat with coconut shavings.
15. Place lamingtons on wire rack and allow to cool.
16. Serve and enjoy!

Recipe by Meg Yonson @ Iquitsugar .com