Paleo Mermaid Lamingtons #2
These little beauties did not turn out nearly as perfect looking as the recipe that inspired them -- but they were tasty, soooo there's that at least! For perfectionists I recommend following the recipe instructions in the link above --as Irena 's chocolate dipping skills are top notch.
SPONGE
1/2 cup melted coconut oil
1/3 cup rice malt syrup (or sweetener of choice)
2 tsps vanilla extract
4 whole eggs
1 tsp aluminium-free baking powder
1 cup arrowroot flour
2 cups almond meal
1 tbsp of Mermaid Latte mix (this makes the sponge blue! --plus adds extra yum of course!)
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!)
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 with the melted chocolate. To do this, I placed each square onto a larger baking paper lined tray (basically giving each piece breathing room) and dolloped the melted chocolate on top to cover as much of each piece as I could manage (again-- if you're a perfectionist -- follow the steps in this version on this!).
Sprinkle with desiccated coconut -- and place in the fridge to set for about 20-30 minutes.
