Gluten-free | Dairy-free | Sugar-free | Egg-Free | Grain-free | Vegan-friendly | No-bake recipe
Makes: 12 small balls
The delicious lamington is a proud Australian creation of sponge cake dipped in chocolate sauce and rolled in desiccated coconut and is as Aussie as Koala Bears and Vegemite. You'll find variations of this decadent cake in most bakeries and supermarkets around Australia.
I've named my delicious treat Lady Lamingtons due to their delicate nature and namesakes Lord and Lady Lamington. Lord Lamington governed Queensland in the late 1890s, and his French chef created the Lamington after being caught short at a governor's function. He whipped up the dessert to the delight of guests, who named it the lamington after their gracious hosts. So, despite New Zealand's claim on this creation, Fair dinkum Kiwis, this one belongs to the West Island.
Traditionally, lamingtons are made with butter and lots of sugar. However, because you're at Bridget's Healthy Kitchen, you're receiving my sugar, gluten and dairy-free version. The texture of these little morsels is lovely, and the taste is as lamington as you can get despite having no gluten and sugar. They're easy to make and require zero cooking, making them a simple, delicious treat.
Hints, Tips & Tricks
I use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.
Make sure to use good quality, sugar-free dark chocolate. Real dark chocolate is made from cocoa powder and cocoa butter (the fatty portion of the cacao bean), making it naturally dairy-free. Some brands add dairy to their dark chocolates, so be sure to read the ingredients list if you decide to buy some. Alternatively, you can use my Sugar-free Vegan Dark Chocolate.
- 120 g (4.2 oz) almond flour
- 60 g (1.4 oz) desiccated coconut
- 60 g (2 oz) Sweet As Fibre Syrup
- Pinch of mineral salt
- 10 g (⅓ oz) coconut oil, melted
- 1 tsp pure vanilla extract
- 100 g (3.5 oz) sugar-free, gluten-free dark chocolate chips, or vegan chocolate chips
- Into a small food processor, blend the almond flour, 40 grams (1.4 oz) desiccated coconut, fibre syrup, salt, coconut oil and vanilla extract for 30 seconds or until well combined.
- Roll the mixture into 20 gram (0.7oz) balls and chill for 30 minutes in the fridge. Cooling them in the refrigerator will help to make them easier to handle when coating them in chocolate.
- Melt the chocolate by placing it into a metal or glass bowl and placing the bowl over a small pot of simmering water. Ensure that the bottom of the bowl does not touch the water and heat the chocolate until it is liquid and smooth.
- Using a metal or bamboo skewer, poke into the balls one at a time and roll through the melted chocolate. Place the chocolate-covered ball onto a wire rack and then sprinkle with the remaining desiccated coconut.
- Repeat with all the balls and leave the chocolate to harden for 15 minutes before storing them in a sealed container. Pop them in the fridge for up to 1 week.
- You can eat these balls straight from the fridge, but they are also AMAZING when served at room temperature as the texture is very similar to the sponge in a lamington.