Mini lamos
<p>Our mini lamos use components of the traditional lamington – think a raspberry mousse, a layer of chocolate and a dousing of desiccated coconut. For this perfect bite-size treat, we use coconut and cacao to create a delicious mousse texture. You can top with fresh raspberries for extra zing.</p>
<p><strong><span style="text-decoration: underline;">Makes:</span></strong> approximately 15</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<p><em>For the raspberry jam</em></p>
<ul>
<li>150 g fresh or frozen raspberries</li>
<li>40 ml rice malt syrup</li>
<li>Zest and juice of ½ lime</li>
<li>2 tablespoons chia seeds</li>
<li>45 g fresh raspberries</li>
</ul>
<p><em>For the ganache</em></p>
<ul>
<li>170 g fresh or frozen raspberries</li>
<li>60 ml coconut oil</li>
<li>150 g cashews, soaked</li>
<li>90 ml coconut nectar</li>
<li>4 tablespoons cacao powder</li>
<li>1 vanilla bean, split lengthways and seeds scraped</li>
<li>Pinch of Himalayan pink salt</li>
</ul>
<p><em>To serve</em></p>
<ul>
<li>Dessicated coconut</li>
<li>3 × 45 g bars of Pana Chocolate Raw Cacao, optional (if you would prefer not to dip in chocolate, the coconut will stick to the ganache)</li>
<li>1 teaspoon coconut oil</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<p><em>For the raspberry jam</em></p>
<ol>
<li>Defrost the raspberries, if necessary.</li>
<li>Blend the raspberries in a high-speed blender with the rice malt syrup and lime zest and juice until smooth.</li>
<li>Pour the mixture into a bowl and fold the chia seeds through.</li>
<li>Allow to thicken in the fridge for 2 hours, then fold the fresh raspberries through.</li>
</ol>
<p><em>For the raspberry chocolate ganache</em></p>
<ol>
<li>Blend the raspberries in a high-speed blender until smooth, then strain to remove the seeds and set aside.</li>
<li>Melt the coconut oil over a bain-marie.</li>
<li>Blend the cashews in a food processor, scraping down the sides regularly, until the oils are released and the mixture has achieved a butter-like consistency.</li>
<li>Return the raspberry purée to the blender along with the cashew butter and all remaining ingredients except the coconut oil.</li>
<li>Blend the mixture until smooth, then add the melted coconut oil and blend the mixture again.</li>
<li>Pour the ganache into the cake or brownie tin. For perfectly square bites, the mixture should reach approximately 2.5 cm up the side.</li>
<li>Set in the freezer, then turn the ganache out onto a cutting board and portion it into 2.5 × 2.5 cm pieces.</li>
<li>Use a chopstick to make a hole in the centre of each piece, being careful not to poke through the bottom. Twist the chopstick gently to make the hole a little larger.</li>
<li>Place the ganache onto a tray and into the fridge until you are ready to assemble your mini lamos.</li>
</ol>
<p><em>To assemble</em></p>
<ol>
<li>Pipe raspberry jam into the hole in each ganache square until full.</li>
<li>Fill a bowl with desiccated coconut.</li>
<li>Melt the chocolate over a bain-marie.</li>
<li>Add a little coconut oil (approximately 1 teaspoon) to the chocolate to give it an extra smooth consistency.</li>
<li>Using a fork, dip each ganache square into the chocolate.</li>
<li>Tap the fork against the bowl to remove the excess chocolate, then drop the ganache square into the coconut.</li>
<li>Shake the bowl to cover the square completely in coconut.</li>
<li>Repeat for all squares, then refrigerate until needed.</li>
</ol>
<p><img width="195" height="194" src="https://oversixtydev.blob.core.windows.net/media/33982/pana-chocolate-cvr_195x194.jpg" alt="Pana Chocolate CVR" style="float: right;"/></p>
<p><em>This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally. Photographer: © Armelle Habib.</em></p>
<p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p>
<p><strong>Related links:</strong></p>
<p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/mini-apple-pies/"><span style="text-decoration: underline;"><em><strong>Mini apple pies</strong></em></span></a></p>
<p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/06/layered-chocolate-cream-pavlova/"><span style="text-decoration: underline;"><em><strong>Layered chocolate cream pavlova</strong></em></span></a></p>
<p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/05/mini-banoffee-pies/"><span style="text-decoration: underline;"><em><strong>Mini banoffee pies</strong></em></span></a></p>
