Raw Vegan Lamington Bites Recipe
How to Make Raw Vegan Lamington Bites
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Using a fork, lift the lamington bite out of the chocolate and place onto the desiccated coconut and lightly roll around until completely coated.
- 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