5 extra large eggs, whisked
1/4 cup macadamia milk or plant based milk
1/4 cup macadamia oil (or melted coconut oil)
2 tbsp honey, maple syrup (or natural sweetener of choice)
1 tsp vanilla extract
1/2 cup coconut flour
1 1/2 tsp baking powder
1/2 cup macadamias, chopped
1/4 cup coconut oil, melted
5 tbsp macadamia milk or plant based milk (room temp)
1 -2 tbsp maple syrup, honey (or natural sweetener of choice)
1/3 cup raw cacao powder
1/2 cup organic desiccated coconut
1/2L plant-based ice-cream (such as coconut ice-ream, ideally refined sugar free)
1/2 cup macadamias, chopped
Crushed Raspberry Topping:
2 punnets fresh raspberries
Pre-heat fan-forced oven to 175’C.
In a mixing bowl combine eggs with macadamia milk, macadamia oil, sweetener and vanilla.
Add coconut flour, baking powder and macadamias and mix to combine well.
Pour into a small square slice tin. Bake in oven for 20 minutes or until cooked through. Allow to completely cool.
Meanwhile, take out ice cream from freezer to soften.
Prepare chocolate coating. In a small mixing bowl combine melted coconut oil, milk, sweetener and cacao powder. Whisk to combine well. Set aside to slightly thicken (or place in fridge to slightly thicken).
In a mixing bowl combine softened ice-cream with macadamias and return to freezer to firm up.
Prepare raspberry topping by mashing raspberries with a fork to make a crush.
Once cake is cooled, cut into square slices. Set up bowls of chocolate coating next to a bowl of coconut and a lined tray.
Dip each square of cake into chocolate coating and then coat in coconut and place onto tray.
Repeat until all cake is used up. Transfer tray to fridge for chocolate to firm.
When ready to serve, layer each serving plate with a lamington square and top with a generous
scoop of ice-cream. Top with a generous spoonful of crushed raspberries and finish with a second leamington square. Serve immediately.
Watch the Video:
If making laminations only without ice-cream filling, cut cake into desired sizes to coat.
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