Ingredients

Directions

1. Preheat oven to 350°F and grease an 8”x8” baking dish.
2. In a large mixing bowl, add the almond milk, almond pulp, vanilla extract and sugar. Stir until thoroughly combined.
3. Next, in a separate mixing bowl, double sift the self-rising flour, baking soda and baking powder, then transfer to the wet mixture.
4. Fold together until all the ingredients are combined, then pour into the baking dish.
5. Bake for 20-30 minutes or until thoroughly cooked and passes a toothpick. Allow to completely cool before preparing the next steps.
6. When ready and cooled, carefully flip the cake out of the pan and lay on a cutting board. Slice the cake parallel to the surface, through the center to create 2 layers.
7. Spread the raspberry jam in between then fold the layers back together.
8. Next, slice the cake into about 1”x1” cubes. (Optional: you can freeze the pieces at this point to make the dipping process easier.)
9. Afterwards, set a small bowl with the coconut shreds, then set aside. In a separate heat-safe bowl, mix the dark chocolate, coconut oil and almond milk. Microwave on high for one minute, then stir until silky smooth.
10. Using a fork, dunk each piece into the chocolate, then transfer to the bowl of coconut. Gently roll the pieces to cover, then place on a cooling rack, plate or wax paper. Repeat the coating process with the remainder, then allow to cool off.
11. When ready, dig in, and enjoy!