Raw Lamingtons

IMG_7815

RECIPE

INGREDIENTS

BASE

  • 2 cups cashews
  • 2 cups shredded coconut
  • 1 cup oats
  • 2 tbsp maple syrup
  • 4 tbsp coconut oil
  • 2 tbsp coconut milk
  • 1 tsp vanilla extract

COCONUT CREAM FILLING

  • 1 cup coconut milk
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 2 tsp agar agar powder
  • 8 tsp boiling water
  • Pinch of salt

CHIA JAM

  • 1 cup strawberries
  • 2 tbsp chia seeds
  • 1 tsp maple syrup
  • Water as needed

CHOCOLATE COATING

  • 1/2 cup cacao powder
  • 1/2 cup coconut oil
  • 2 tbsp maple syrup
  • Pinch of salt
  • Extra shredded coconut for sprinkling

METHOD

Start by making the chia jam, as it will need time to set. Blend the strawberries and maple syrup until smooth. You may want to add a splash of water to help with this. Pour into a small bowl and stir in the chia seeds. Leave to set in the fridge for at least an hour.

For the base, blend all the ingredients in a good food processor until well combined. Press half the mixture firmly into the base of a tin lined with baking paper and place in the freezer. Set aside the other half of the mixture in the fridge while you make the other layers.

To make the cream, blend together all the ingredients except for the agar agar and the boiling water. In a small bowl, whisk together the agar agar and water until completely dissolved and mixture has thickened. Add a touch more water if needed. Add to the coconut milk and quickly blend again to combine. Pour over the base and then place back in the freezer to firm up.

Once firm, you can spread over your chia jam. Place back into the freezer to set.

Once set, carefully press on the remainder of your base mixture, and return to the freezer for about 30 mins. You want everything to be quite firm when you dip into the chocolate.

For the chocolate, whisk together all ingredients in a small bowl. Remove the lamingtons from the freezer and slice into bars. Dip each bar into the chocolate, and then place on a tray lined with baking paper. While the chocolate is still wet, quickly sprinkle with shredded coconut to coat. Repeat the process for all bars.

Store in the fridge or freezer. (If you store in the freezer remove a few minutes before serving to soften slightly).

 

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