Mini Lamos

from Pana Chocolate The Recipes. Makes 15 approx.

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.


150 g fresh or frozen raspberries

40 ml rice malt syrup

zest and juice of ½ lime

2 tablespoons chia seeds

45 g fresh raspberries


170 g fresh or frozen raspberries

60 ml coconut oil

150 g cashews, soaked

90 ml coconut nectar

4 tablespoons cacao powder

1 vanilla bean, split lengthways and seeds scraped

pinch of Himalayan pink salt


Dessicated coconut

3 x 45g bars of Pana Chocolate Sixty% (if you’d prefer not to use chocolate, the coconut will stick to the ganache)

1 teaspoon coconut oil


To make the raspberry jam, defrost the raspberries if necessary.

Blend the raspberries in a high-speed blender with the rice malt syrup and lime zest and juice until smooth.

Pour the mixture into a bowl and fold the chia seeds through. Allow to thicken in the fridge for 2 hours, then fold the fresh raspberries through.

For the Raspberry Chocolate Ganache, blend the raspberries in a high-speed blender until smooth, then strain to remove the seeds and set aside.

Melt the coconut oil over a bain-marie.

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.

Return the raspberry purée to the blender along with the cashew butter and all remaining ingredients except the coconut oil.

Blend the mixture until smooth, then add the melted coconut oil and blend the mixture again.

Pour the ganache into the cake or brownie tin. For perfectly square bites, the mixture should reach approximately 2.5 cm (1 in) up the side.

Set in the freezer for about 4 hours, then turn the ganache out onto a cutting
board and portion it into 2.5 × 2.5 cm (1 × 1 in) pieces.

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.


Pipe raspberry jam into the hole in each ganache square until full.

Fill a bowl with desiccated coconut, and melt the chocolate over a bain-marie. Add a little coconut oil (approximately 1 teaspoon) to the chocolate to give it an extra smooth consistency.

Using a fork, dip each ganache square into the chocolate. Tap the fork against the bowl to remove the excess chocolate, then drop the ganache square into the coconut.

Shake the bowl to cover the square completely in coconut. Repeat for all squares, then refrigerate until serving.