Raw lamington bites are a simple and delicious healthy gluten-free, refined-sugar free version perfect for Australia Day.
Raw lamington bites
A while ago, I sort of took it on as my mission to make healthier versions of every possible thing I can.
Look out sweet treats I’m out to get you with my equally delicious not-so-naughty adaptations. Today’s victim – the humble lamington – is now raw lamington bites.
You might ask ‘what has the poor lamington done to deserve such treatment?’ Well it has been its sweet, delicious, tempting self that’s what.
Must make it not-so-naughty!
While I definitely don’t deny my kids a classic lamington for Australia Day, I do my best to keep their diets as healthy as possible and technically making raw lamington bites makes lamingtons something you can have all-year-round.
The first time I made these healthy lamingtons, my big boy was little and they were so delicious we polished off the entire batch well before Australia Day so I had to make more. Oops.
I was pretty proud of my creation and even happier when the kids liked them but here’s the clincher – they passed the husband test too. That’s high accolades there let me tell you.
Now I’m not going to lie and say that these were easy to make.
They’re simple yes but just like regular lamingtons, there’s a bit of fiddly dipping and you have to repeat it a couple of times to get a decent chocolate coating but it’s definitely worth the trouble.
Plus if you get over it half way through, you can pour the rest of the chocolate coating into moulds and make raw chocolates and roll the rest of the ‘sponge’ into balls and voila – tahini balls.
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- 6 tbsp hulled tahini
- 2 cups desiccated coconut (or shredded if that’s all you have)
- 3 tbsp honey
- ½ cup coconut oil, melted
- 2 tbsp maple syrup
- 2 tbsp raw cacao powder
- ½ cup shredded coconut
- Line a loaf tin with plastic wrap so it extends over the sides.
- Place the tahini, coconut and honey in the bowl of a food processor or Thermomix and process until it comes together.
- Tip the mixture into the lined tin and press it down firmly with the back of a spoon and smooth it out.
- Refrigerate for at least 3 hours.
- Cut into 2cm squares and refrigerate again - I call this the ‘sponge cake’.
- Place the shredded coconut in the food processor or Thermomix and blitz very briefly to make it a little finer.
- Whisk together the melted coconut oil, maple syrup and raw cacao.
- Line a plate with baking paper.
- Use a fork to lower the squares of ‘sponge cake’ into the raw chocolate and place on the lined plate.
- Repeat again and on the third time, immediately after dipping the ‘cake’ in the raw chocolate, roll it in the coconut.
- Refrigerate until serving.