Exquisite Australian Paleo Lamington Delight: Delectable Chocolate-Dipped Coconut Cakes
Discover the delectable world of Paleo-friendly Australian lamington desserts with this mouthwatering recipe that combines rich chocolate and crunchy coconut. Enjoy a scrumptious treat while staying true to your dietary needs.
Allergens
Eggs, Nuts (Almond Milk)
Ingredients
- 6 large eggs, separated 1 cup coconut flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon sea salt 3/4 cup maple syrup 1/2 cup almond milk 1/2 cup coconut oil, melted 1 teaspoon vanilla extract 1 1/2 cups unsweetened shredded coconut 1 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8 inch square baking pan.
- In a large bowl, whisk together coconut flour, cocoa powder, baking soda, and sea salt. Set aside.
- In another bowl, beat egg yolks until slightly thickened. Add maple syrup, almond milk, melted coconut oil, and vanilla extract. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- In a separate clean bowl, beat egg whites until stiff peaks form. Fold them gently into the batter.
- Pour the batter into the prepared pan and smooth the top. Bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Cut the cooled cake into 12 equal squares. Set aside.
- In a microwave safe bowl, melt the dark chocolate chips. Stir until smooth.
- Dip each square into the melted chocolate to coat, then immediately roll in shredded coconut to cover. Place on a parchment paper lined tray. Refrigerate until set.
Chef’s Insight
For an extra touch, drizzle with melted sugar-free chocolate or serve with a side of whipped coconut cream.
Notes
Serve chilled for the best texture.