Serves: 12 Prep: 5 minutes Cook: 20 minutes
Ingredients
Sponge:
1 cup almond meal2 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:
- Preheat oven to 180C. Line a rectangle baking tray with baking paper.
- 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.
- 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.
- Combine cacao powder, coconut oil, coconut milk, and maple syrup together in a saucepan over low heat. Once melted and combined, remove from heat.
- Dip each lamington into the chocolate and then coat in coconut.
- 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
