Makes: approximately 15
Cooking Time: 25 minutes preparation,
plus 4 hours setting and 20 minutes assembly time
Equipment: food processor or high-speed
blender, bain-marie, 13 x 9 cm (6 x 3½ in) brownie or cake tin, chopstick (or
similar)

INGREDIENTS

Raspberry Jam

150 g (5½ oz) fresh or frozen raspberries

40 ml (1¼ fl oz) rice malt syrup

zest and juice of ½ lime

2 tablespoons chia seeds

45 g (1½ oz) fresh raspberries

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.

Raspberry Chocolate
Ganache

170 g (6 oz) fresh or frozen raspberries

60 ml (2 fl oz) coconut oil

150 g (5¼ cup) cashews, soaked

90 ml (3 fl oz) coconut nectar

4 tablespoons cacao powder

1 vanilla bean, split lengthways and seeds scraped

pinch of Himalayan pink salt

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.

Assembly Ingredients

desiccated coconut

Option 1: 135 g (4½ oz) dark or mylk chocolate baking blocks,
chopped

Option 2: 3 tablespoons cacao powder + 3 tablespoons coconut oil +
2-3 tablespoons maple syrup or coconut nectar

1 teaspoon coconut oil (for chocolate blocks option)

METHOD

— Return the raspberry purée to the blender along with the cashew butter and all remaining ganache 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, then turn the ganache out onto a cutting board and portion it into 2.5 x 2.5 cm (1 x 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.

—Place the ganache onto a tray and into the fridge until you are ready to assemble your mini lamingtons.

Assembly: Pipe raspberry jam into the hole in each ganache square until full. Fill a bowl with desiccated coconut.

For chocolate blocks: Melt the chopped chocolate over a bain-marie. Add 1 teaspoon coconut oil to give it a smooth
consistency.

For cacao powder coating: Mix cacao powder, 3 tablespoons coconut oil, and maple syrup/coconut nectar over a bain-marie until smooth and glossy.

For coconut-only option: Skip the chocolate step entirely.

— Using a fork, dip each ganache square into the chocolate (if using). Tap the fork against the bowl to remove 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 needed.