Lamington Slice

Base ingredients:

• 3 scoops Protein Matrix+ in Cookies and Cream
• 150g almond meal
• 40ml reduced sugar maple syrup
• 40g coconut flour
• 1 teaspoon vanilla essence
• 1/4 cup water or milk
• 1/4 cup butter of choice – organic, coconut, nut etc.

Coconut filling ingredients:

• 2 scoops WPI or WPC in Vanilla
• 140g cashews – soaked and drained
• 140g smooth lite ricotta
• 1 teaspoon vanilla essence
• 150g lite coconut cream – chilled
• 1 teaspoon of zero/low-calorie sweetener

Raspberry topping ingredients:

• 300g thawed raspberries
• 2 teaspoons gelatine – dissolved in 1 tablespoon boiling water
• 1 teaspoon of zero/low-calorie sweetener
• 1 teaspoon vanilla essence

For the base:

1. Step 1: Line a brownie tin.
2. Step 2: Mix all base ingredients together, until well combined. If too dry, add extra 1:1 mix of water or milk and butter of choice.
3. Step 3: Press into lined tin and set aside.

For the coconut filling:

1. Step 1: Blend cashews and ricotta in a food processor for about one minute. Add all other coconut filling ingredients and continue to process until smooth and creamy.
2. Step 2: Pour over the base and spread evenly. Place in the fridge for a minimum of 30 minutes.

For the raspberry topping:

1. Step 1: Heat raspberries in the microwave to allow mixing to break up all main ‘chunks’. Dissolve the gelatine and your zero or low-calorie sugar alternative in boiling water and mix into raspberries with vanilla.
2. Step 2: Pour over coconut layer.
3. Step 3: Place back into the fridge, mix. 2 hrs to set.
4. Step 4: Carefully remove from tin and slice with a sharp, hot knife. Note: it is best to wipe knife clean after each cut to maintain a clean slice.