Spoon batter into prepared tin holes and scatter with crushed raspberries. Set aside for 10 minutes to cool slightly then remove from tin. Use a hand whisk to stir in almond meal, coconut and oil. Sift in cocoa powder, baking powder and bicarbonate of soda. Bake for 25 minutess or until cakes are firm to touch, they will have a slightly sunken centre. Stir until well combined.

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