SCRUMPTIOUS Raspberry Coconut Tea Cakes
Prep time
Cook time
Total time
This recipe is 100% Autoimmune Protocol friendly
Makes 20
Recipe type: Sweets
Serves: 20
  • 3 cups desiccated/finely shredded coconut
  • Zest of one lemon
  • ¼ cup freshly squeezed lemon juice (conveniently approx. one lemon!)
  • ¼ cup maple syrup
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 20 raspberries (frozen or fresh)
  1. Heat your oven to 160°C/320°F. Line a couple of mini muffin pans (I used 20 liners)
  2. Pop your desiccated coconut into your food processor. Process on high for 5 minutes. Let your food processor cool down for 5 minutes. Use a spatula to scrape down the sides of the bowl. Turn on for another 5 minutes or until the coconut begins to resemble a batter.*This can be done in a high-speed blender, like a Vitamix, if you have one. Since not everybody has one of those, I thought I'd experiment. I've had my trusty Braun food processor for nearly 20 years and he did get quite warm during this process, but he got there.
  3. Add your lemon juice and zest, maple syrup and salt. Mix until your batter is fully combined.
  4. Add your baking soda. Pulse a couple of times to just combine.
  5. Spoon the mixture into your mini muffin tins. Pop a frozen raspberry on the top of each one and press down gently.
  6. Bake for 15 - 20 minutes, until lightly toasted. Allow to cool on the bench
  7. Pop your tea cakes into a sealed container in the fridge until you are ready to eat them.
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