Raw Vegan Lamingtons #1 Oh My !

Seeing as I'm back home in Australia right now -- and a national fave is the good old Lamington, I decided to try my hand at making a paleo version and a raw/vegan version -- inspired by this recipe (which is delicious!). Definitely sounds easier than it looks -- or should I say, tested my patience, which is evident by my lack of a perfectly chocolate covered and coconut dusted lamington!) but at least it tasted yummy AF. If you're patience level is higher than mine (it's not hard) then definitely give the full recipe above a go! 

Raw Vegan Lamingtons 

(makes about 14)

FOR THE SPONGE  

  • 2.5 cups almonds meal
  • 1 cup coconut flour
  • 1 cup desiccated coconut
  • 1/3 cup maple syrup (recipe called for rice malt... BUT I love maple so went with that instead!)
  • 1 can of coconut cream
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract


Throw everything into a large mixing bowl (just melt the coconut oil first) and mix well!! 

Place half of the 'dough/batter' onto a baking paper lined baking tray and using an additional piece of baking paper on top -- roll out the mix until it's about 1 inch thick. Set aside the other half of the mix. Place in the freezer for around 30 minutes to set. 

In the meantime -- make the jam!

RHUBARB AND CHERRY JAM (the inside layer!)

  • 1 cup of stewed rhubarb (here's a good recipe!)
  • 1 cup of pitted cherries 
  • 2 tbsp chia seeds
  • 5-10 drops of stevia (or 1-2 tbsp coconut sugar or sweetener of choice!)
  • 1 tbsp lemon juice (gives it a nice tang!)

Blend all ingredients in a high speed blender or food processor until nice and creamy! 

Taste test! (This is an important step -- if it needs more sweetness or is too runny etc, you can just correct it before it's too late!) -- Spread the jam evenly (as little or as much as you like!) onto the sponge from the freezer. Then put it back in there for about 30 more minutes (this step makes it MUCH easier to spread the remaining cake batter on top of! / insert: crucial). 

30 minutes later

Put the remaining cake batter/dough on top of the jam layer and spread evenly -- this bit is a little tricky/testing of patience honestly, but (again) I do lack patience, soooo maybe you'll ace it! 

Put it back in the freezer to set (again!) and now make the chocolate layer while you wait! 

CHOCOLATE ICING

  • 1 cup cacao powder
  • 1/3 cup maple syrup
  • 2 tbsp coconut oil
  • 1/3 cup cacao butter (this helps it set better / stop it melting too much in the Australia sun!)
  • Pinch pink salt 
  • 1 tsp vanilla extract (or powder!)

To make the chocolate --Melt the cacao butter in a double burner, or on the stove-top very gently (you can also google this for additional ways), once melted, pour the cacao butter into a mixing bowl, add all the remaining ingredients and mix really well --ensuring the mix is nice and smooth! If it feel's a little too runny, add more cacao powder. (and, if you make it too thick, just add more melted cacao or some coconut oil!). 

Cut the now layered sponge into squares or rectangles (you do you!) and using a large spoon cover each piece as best you can (the amazing recipe I mentioned earlier mentions dipping each square into the chocolate to evenly coat each piece -- however, if you, like me fail at this step -- this is an easy way out). I simply placed each square onto a larger baking paper lined tray (basically giving each piece breathing room) and dolloped the melted chocolate on top, sprinkling the desiccated coconut all over as quick as possible (um...do this as quick as you can as the chocolate sets real quick. no joke!). 

Once done -- either serve right away (I couldn't wait!) -- or place back in the freezer to set for another 15-30 minutes (recommended), and keep stored in the fridge between noshing (or the freezer for a yummy ice cream sandwich style Lamington experience!) Nom NOM. 

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dessertsPaigevegan, raw