Makes: 9 lamingtons
Vegan / Gluten-free / Dairy-free / Refined Sugar-free
Things are very busy around here right now, in a good way. I am getting ready to launch my new business, (which I can't wait to share with you soon!!) , it's the school holidays so the house is humming with the noise of three playful princesses, and as usual I'm in the kitchen trialling different recipes, coaching my gorgeous ladies, and to top it all off I'm planning a beautiful winter Kinfolk Gathering in the country. The location is locked in, and it. is. beautiful.
A stunning rural setting, nestled among beautiful tall trees overlooking the water (yet super-close to town), fairy lights, live folk music, an open outdoor fire, platters of gorgeous botanical cuisine followed by decadent raw desserts, earthy & feminine inspired decorations galore, gift boxes to take home, laughter and the company of some gorgeous plant-loving humans.
For all of you mummas reading this, did I mention an evening free of kids?! Heck yes!
Numbers will be super-limited, (around 12 tickets only) so if the evening is something you are interested in please email me to secure your spot! Full details and cost TBA.
Let's talk about these delicious chocolate lamingtons for a minute shall we?! To be honest, I never actually liked lamingtons, so I'm not about to tell you they taste just like the real-deal - they're so much better!
Moist and fluffy on the inside, smothered in a simple chocolate sauce that sets when you pop them in the fridge.
The recipe is super-simple, and you will be surprised at how little ingredients there are in the recipe. There's a pretty decent amount of omega-3 rich chia seeds here, making it the perfect plant-powered treat to keep you going through the afternoon, or morning of course if you have one of these for breakfast. And yes, I did.
FOR THE LOVE OF CHOCOLATE LAMINGTONS
2 tbsp chia seeds
2 cups water - one for soaking and one for mixing
⅓ cup melted coconut oil
2 cups almond flour
½ cup coconut flour
1 tsp baking powder
2 tbsp coconut sugar
1 tsp vanilla essence
6 tbsp coconut oil, melted
4 tbsp brown rice syrup, maple or coconut nectar
2 tbsp raw cacao powder
2 tbsp almond butter
- Preheat a fan forced oven to 160C.
- Soak chia seeds for 20 minutes in 1 cup of water
- Once soaked and thickened, blend chia seeds with coconut oil until smooth
- Fold in remaining ingredients with the chia and oil mixture, stirring to combine
- Pour into a 20x20cm square cake tin and cook for 35-40 minutes
- Transfer to a wire rack to cool
- Combine the ingredients for chocolate sauce in a bowl or whizz together in a blender
- Prepare a plate with baking paper. Don't skip this step, if you pop the chocolate covered squares right onto a plate they will be difficult to remove
- Once completely cool, cut into squares and dip in the chocolate mixture until coated then sprinkle with shredded coconut, pop on the plate covered with paper and refrigerate for around 30 minutes
*Refined sugar free