• 150 g butter
• ¼ c caster sugar
• 1 egg
• 1 tsp vanilla essence
• 1 ¾ c flour
• 1 tsp baking powder
• ¼ c milk
• ½ c raspberry jam
• 2 c frozen raspberries
• For the topping:
• 100 g butter
• ¾ c caster sugar
• 2 eggs
• 3 c long thread coconut
• ½ c flour

Preheat the oven to 180 C, and prepare a 23 x 30 cm baking pan.

Cream the butter and sugar until light and fluffy, add the egg and vanilla and beat until combined.  Fold in the flour and baking powder, then mix in the milk.  (The mixture will be soft.)

Dust your fingers with flour and then press the mixture into the baking pan.  Spread with jam and sprinkle the raspberries over evenly.

To make the topping, cream the butter and sugar add the eggs and then fold through the coconut and flour.  Spread this gently over the raspberries and bake for about 35 mins.

For the crust:

• 1 c each almonds and dates
• ½ tsp sea salt
• For the ‘caramel’:
• 200 g cashew, almond or peanut butter
• ½ c coconut oil
• 1 c dates

Seeds of one vanilla pod

• For the Chocolate:
• 1/3 c coconut oil
• 3 tbsp cocoa
• ¼ c maple syrup
• 1 tbsp boiling water

To make the crust put the almonds, dates and salt into a food processor and whizz until the mixture sticks together.  Press into a slice tin and place in the freezer

For the caramel, place the nut butter, coconut oil, dates and vanilla into the food processor and blend until smooth.  Spread over the crust, and place the tin back in the freezer.

For the chocolate, place the ingredients in the food processor and blend well before spreading over the caramel.  Refrigerate for about 2 hours or until set.