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. Line a brownie tin.
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. Press into lined tin and set aside.

For the coconut filling:

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. Pour over the base and spread evenly. Place in the fridge for a minimum of 30 minutes.

For the raspberry topping:

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. Pour over coconut layer.
3. Place back into the fridge, mix. 2 hrs to set.
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.