Coconut Raspberry Jam Sponge Squares

Coconut and jam totally count as two of your five-a-day, right?

These coconut raspberry jam sponge squares are unreal. I’m guilty of losing sight of the fact that the simplest recipes are often the best (anyone remember the Nugglet hot fudge brownie fondant - delicious but oh so overly indulgent). With that in mind, this traybake signals a return to basics: a light sponge spiked with a layer of sweet, tart raspberry jam and flecks of desiccated coconut. This traybake can go from mixing bowl to table in scarcely 30 minutes, and devoured (warm) straight from the baking tray very soon thereafter.

If simple isn’t your jam (see what we did there), cut into squares and cover in dark chocolate. Double dip if you’re feeling crazy - we certainly do.

Make sure to tag us in all recreations and use the hashtag #bettertreatyourself.

ingredients

Sponge Mixture

200g ground almonds

100g buckwheat flour

100g cashew butter

50g coconut sugar

50g desiccated coconut

300ml coconut milk

3 tbsp melted coconut oil

1/2 tsp vanilla powder

Raspberry Jam Filling

100g frozen raspberries

2 tsp maple syrup

2 tsp chia seeds

1/2 tsp vanilla powder

time

40 minutes

prep:

10 minutes + 1 hour setting time

cook:

30 minutes

level

Easy

method

Preheat the oven to 180 degrees celsius and line a baking tray with greaseproof paper.
To make the jam, start by heating the raspberries in a saucepan over a medium heat. Keep stirring and cook until the raspberries being to boil.
Once the raspberries have completely broken down, take the saucepan off the heat.
Add the maple syrup and chia seeds to the saucepan and mix until everything is well combined.
Put the jam to one side and leave until the chia seeds have soaked up the liquid and the jam begins to thicken. This should take approximately 5-10 minutes.
Place the jam in a lined baking tray and put in the freezer for up to an hour, allowing it to set.
In a large mixing bowl, combine the buckwheat flour, ground almonds, desiccated coconut and coconut sugar in a mixing bowl.
Next, add the cashew butter, coconut milk and melted coconut oil to the mixing bowl. Stir until all ingredients are fully combined.
Take the jam out of the freezer, this should be relatively set, and put to one side.
Pour half the sponge mixture into the lined baking tray topping with a layer of jam. Pour the remaining sponge mixture covering the jam.
Bake in the oven for 25-30 minutes until golden brown.

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