Makes 15 squares


6 eggs
1 teaspoon vanilla extract
2 tablespoons rice malt syrup
¼ cup coconut oil
½ cup wholemeal spelt flour or flour of choice
2 scoops vanilla Bondi protein powder
1 teaspoons baking powder
1 cup frozen raspberries
1 cup desiccated coconut

Chocolate ganache:

1 ½ cups dark chocolate
1 cup cream


  1. 1. Preheat the oven to 160 degrees and line a square baking dish with baking paper.
  2. In a large bowl, using an electric whisk, whip together eggs, vanilla and rice malt syrup for 10 minutes until light and creamy.
  3. While the whisk is running on a low setting, slowly add coconut oil and whip until fully incorporated.
  4. Add wholemeal spelt flour, protein powder, baking powder and gently fold through until combined.
  5. Pour mixture into the prepared baking dish. Carefully drop raspberries into the batter.
  6. Bake for 45-50 minutes or until cooked through.
  7. Remove from the oven and set aside to cool for 30 minutes before lifting out of the baking dish.
  8. Using a sharp knife, cut into 15 even squares. Prepare desiccated coconut on a plate and set aside.
  9. To make ganache: In a microwave safe bowl, melt chocolate and ½ cup cream for 30 second bursts, mixing between each burst. Melt until mixture is completely smooth.
  10. Add remaining ½ cup cream and mix to combine.
  11. Using a butterknife, coat a square with ganache mixture, then using two forks, carefully roll and coat with coconut. Transfer to a plate. Repeat until all squares have been used.
  12. Place in the fridge for 10 minutes or until chocolate has set.