Coconut and raspberry squares

COCONUT gives a natural sweetness to a dish, which means you can limit any added sugar.

SERVES 12 Per serving: Calories, 202; carbohydrates, 4.7g; protein, 5.4g; fat, 17g; fibre, 3.6g

2 medjool dates, chopped 100ml milk, either cow’s or nut 100g butter 2 tsp vanilla extract or 1 tsp vanilla powder 1 tsp baking powder 100g desiccated coconut 50g coconut flour 6 medium eggs 125g raspberries

PUT the dates and milk into a bowl and microwave for 1 minute to soften them. Mix, then sieve, the mixture over a bowl; it should form a thick paste. Add the other ingredients to the bowl and mix. Pour into a baking tin. Bake at 170c / gas mark 3 for 25 minutes or until golden brown. Allow to cool before cutting into 12 squares.