Get ready for a vegan version of this traditional Australian dessert! Straight out of the Healthy Luxe kitchen, these decadent lamingtons are covered in vegan dark chocolate and desiccated coconut. They're delicious on their own or served with creamy coconut yogurt and a homemade Acai Cherry Jam.
Store-bought jams are often filled with refined sugar, so making your own jam using fruit and maple syrup as sweetener is a great healthy option. Healthy Luxe has made hers using sweet cherries, which are a great source of Vitamin C, fibre and Potassium. To give it an extra hit of nutrition, she's also included a sachet of our Acai Pure, which boasts 7 x the antioxidants of blueberries plus Omega-3, 6 & 9 essential fatty acids. You could also substitute this for 1 tbsp of Amazonia Raw Acai Freeze Dried.
If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Vegan Lamingtons with Acai Cherry Jam
1 sachet Amazonia Acai Pure
1 cup frozen sweet cherries
1/4 cup freshly squeezed orange juice
1 tbsp maple syrup
1 tsp vanilla essence
1/4 cup chia seeds
2 cups organic self-raising flour (choose GF if required)
1/4 cup green banana flour (alternatively you can use additional self-raising flour)
1/2 tsp baking powder
1/2 cup coconut sugar (add more to match the sweetness of a traditional lamington)
1 1/4 cups oat milk
1/3 cup olive oil
1 tsp vanilla essence
200 grams vegan dark chocolate, melted
1 cup coconut cream
1 1/2 cups dessicated coconut
1/2 cup coconut yogurt (optional)
Acai Cherry Jam
Firstly, prepare the acai chia jam. Place all ingredients (except chia seeds) in a saucepan, gently heat for approximately 5 minutes, stirring occasionally.
Transfer jam mix to a blender, blend until smooth.
Place in a medium sized bowl, stir though chia seeds and allow to sit for at least an hour (the jam can be made the night before).
Preheat oven to 180 degrees C.
Place all dry cake ingredients in a large mixing bowl and mix well.
Make a well in the centre and slowly add all wet ingredients. Gradually add to dry mix, stirring constantly.
Place in a greased and lined baking tin, bake for approx. 25 minutes (or until lightly golden and a skewer comes out clean).
Allow cake to cool completely.
Cut into squares, then place in the freezer for an hour (this makes chocolate dipping process much easier!)
To prepare the chocolate coating, combine melted chocolate and coconut cream, mix until well combined.
Allow to cool a little (but not set).
Place desiccated coconut in a large, flat dish.
Remove cake from freezer and one at a time coat squares in chocolate mix and then place in coconut.
Cover all sides of the cake with coconut and place in the fridge for 10 minutes.
Cut lamingtons in half and fill with a generous serving of chia cherry jam and coconut yogurt (if using - highly recommended!).
This recipe makes more than the amount of jam required for the recipe but it can be stored in the fridge to enjoy on toast, pancakes or scones.
These are best consumed on day of making.