Raw Vegan Lamington Bites

Method

  1. To make the jam: Add raspberries, chia seeds, lemon juice and 4 tablespoons of maple syrup to saucepan and bring to a medium heat. As the fruit warms up and breaks down, mix lightly with a fork. Leave to cook, allowing jam to reduce and thicken. Once cooked, place in a small container in fridge for 40 minutes to set.
  2. To make the lamington bites: In a food processor, add cashews and ⅓ cup coconut and process until it forms coarse-looking crumbs. Add ¼ cup maple syrup and 2 tablespoons coconut oil and process mixture until combined.
  3. Wet your hands and roll 2 tablespoons of mixture into balls. Place onto a lined tray or plate and put in freezer to set for 12 minutes. 
  4. Remove from freezer and cut each ball in half, scoop out a small amount from both sides so you can add a small amount of chia jam in the middle with a butter knife. Do not overfill, as jam will spill out the sides when pressing halves back together.
  5. Roll back into a formed ball again and then place back on lined tray in the freezer for 10 minutes. While the balls are setting, make the chocolate sauce layer.
  6. Melt the coconut cream, ¼ cup maple syrup, 4 tablespoons coconut oil and cocoa in a small saucepan, on low heat. Take off the heat and whisk to bind together. Scrape into a lipped tray or plate, allowing the ball to roll around for coating.
  7. Place the desiccated coconut into shallow bowl. When the lamington bites are firm to touch, remove from freezer. Place each ball carefully on the chocolate sauce, using a skewer to quickly move it around and coat it completely.
  8. Using a fork, lift the lamington bite out of the chocolate and place onto the desiccated coconut and lightly roll around until completely coated.
  9. Place in freezer for a further 10 minutes to set the chocolate.

Note: Store lamington bites in an airtight container in the fridge for up to 5 days. Can be frozen for up to 4 weeks. Any leftover raspberry chia seed jam can be stored in an airtight container in the fridge for up to 1 week. 

Recipe: Courtesy of Claudine, ALDI Test Kitchen