Our mini lamos use components of the traditional lamington – think a raspberry mousse, a layer of chocolate and a dousing of desiccated coconut. For this perfect bite-size treat, we use coconut and cacao to create a delicious mousse texture. You can top with fresh raspberries for extra zing.
from Pana Chocolate The Recipes. Makes 15 approx.
- 150 g fresh or frozen raspberries
- 40 ml rice malt syrup
- zest and juice of ½ lime
- 2 tablespoons chia seeds
- 45 g fresh raspberries
Raspberry Chocolate Ganache:
- 170 g fresh or frozen raspberries
- 60 ml coconut oil
- 150 g cashews, soaked
- 90 ml coconut nectar
- 4 tablespoons cacao powder
- 1 vanilla bean, split lengthways and seeds scraped
- pinch of Himalayan pink salt
- Dessicated coconut
- 3 x 45g bars of Pana Chocolate Sixty% (if you’d prefer not to use chocolate, the coconut will stick to the ganache)
- 1 teaspoon coconut oil
- To make the raspberry jam, defrost the raspberries if necessary.
- Blend the raspberries in a high-speed blender with the rice malt syrup and lime zest and juice until smooth.
- Pour the mixture into a bowl and fold the chia seeds through. Allow to thicken in the fridge for 2 hours, then fold the fresh raspberries through.
- For the Raspberry Chocolate Ganache, blend the raspberries in a high-speed blender until smooth, then strain to remove the seeds and set aside.
- Melt the coconut oil over a bain-marie.
- Blend the cashews in a food processor, scraping down the sides regularly, until the oils are released and the mixture has achieved a butter-like consistency.
- Return the raspberry purée to the blender along with the cashew butter and all remaining ingredients except the coconut oil.
- Blend the mixture until smooth, then add the melted coconut oil and blend the mixture again.
- Pour the ganache into the cake or brownie tin. For perfectly square bites, the mixture should reach approximately 2.5 cm (1 in) up the side.
- Set in the freezer for about 4 hours, then turn the ganache out onto a cutting
board and portion it into 2.5 × 2.5 cm (1 × 1 in) pieces.
- Use a chopstick to make a hole in the centre of each piece, being careful not to poke through the bottom. Twist the chopstick gently to make the hole a little larger.
- Pipe raspberry jam into the hole in each ganache square until full.
- Fill a bowl with desiccated coconut, and melt the chocolate over a bain-marie. Add a little coconut oil (approximately 1 teaspoon) to the chocolate to give it an extra smooth consistency.
- Using a fork, dip each ganache square into the chocolate. Tap the fork against the bowl to remove the excess chocolate, then drop the ganache square into the coconut.
- Shake the bowl to cover the square completely in coconut. Repeat for all squares, then refrigerate until serving.