Double Choc Lamingtons

GF RSF NF
Serves: makes 6 chunky lamingtons

Ingredients:
FOR THE FUDGY LAMINGTON BASE
380g Tetra Pak MCKENZIE’S Three Bean Mix, drained
1/4 cup water
5 free-range eggs
1 tbsp vanilla extract
140g butter, melted
180g coconut sugar
80g raw cacao powder
1 tsp MCKENZIE’S GF Baking Powder
1/2 tsp MCKENZIE’S Bicarb Soda
Pinch of salt

FOR THE CHOCOLATE AND COCONUT GLAZE
200g dark chocolate ganache for dipping
2 tbsp melted coconut oil
1 cup desiccated coconut

Method:

Preheat the oven to 180°C (350°F). Line and grease a 20 cm square brownie tin. 

In a food processor, blitz the beans and water until super smooth. Remove and set aside. In the same processor, cream butter and coconut sugar until pale and fluffy. Add pureed beans back in, then all remaining cake ingredients. Blitz until thick, glossy, and fully combined. 

Pour into your prepared square tin and smooth the top. Bake for 30 to 35 mins, until the centre is set and a skewer comes out mostly clean (a little fudgy is fine). Let it cool completely in the tin, then refrigerate for at least 1 hour to firm up for cutting. Cut into Lamington squares. Wipe the knife between cuts for clean edges.

Melt 200g dark chocolate and 2 tbsp coconut oil until smooth. Dip each square in glaze, let excess drip off, then press into coconut. Set on a rack or tray to firm up.