Serves: 12 Prep: 5 minutes Cook: 20 minutes

Ingredients

Sponge:

1 cup almond meal
2 tbs coconut flour
2 scoops unflavoured noway
1 tsp baking powder
Pinch of salt
2 eggs
¼ cup almond milk
2 tbs coconut oil, melted
2 tbs maple syrup
1 tsp vanilla extract
 

Chocolate:

½ cup cacao powder
⅓ cup coconut oil
3 tbs coconut milk (can)
2 tbs maple syrup
½ cup desiccated coconut for coating

Method:

1. Preheat oven to 180C. Line a rectangle baking tray with baking paper.
2. Start with sponge: Place almond meal, coconut flour, baking powder, salt and Noway into a mixing bowl and stir well. In a separate bowl whisk eggs, almond milk, coconut oil, maple syrup, and vanilla extract.
3. Pour wet mixture into dry ingredients and combine well and transfer mixture to the baking tin. Bake for 20-25 minutes until cooked through and golden on top. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool. Slice into small rectangles.
4. Combine cacao powder, coconut oil, coconut milk, and maple syrup together in a saucepan over low heat. Once melted and combined, remove from heat.
5. Dip each lamington into the chocolate and then coat in coconut.
6. Store in an airtight container and refrigerate if in a hot climate.

Enjoy!

 

Wanting some "Nice Cream" to go with this? We have the recipe below - Dreamy Chocolate Nice Cream

https://au.atpscience.com/blogs/recipes/dreamy-chocolate-nice-cream