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Recipes | 28 by Sam Wood
founder, IQS
 

Lamington Gummies

By Meg Yonson

I Quit Sugar: Lamington Gummies for Australia Day.
  • 15 servings
  • Prep - 1 hour 30 mins
    Cooking - 15 mins
  • Total - 1 hour 45 mins
I Quit Sugar: Lamington Gummies for Australia Day.

We’ve added gelatin and chia seeds to these not-so-traditional lamingtons for gut-healing goodness.  

Servings: 15
Preparation: 1 hour 30 mins
Cooking: 15 mins

Ingredients

  • 1 portion Coconut 'Marshmallows'.
  • 2 tablespoons Raspberry Chia Jam (see note).
  • 150 g 85-90% dark chocolate, finely chopped.
  • 1 cup desiccated coconut.

Directions

1. Once you’ve made your Coconut “Marshmallows”, slice each square in half. Spread ½ teaspoon of Raspberry Chia Jam on the inside. Repeat this with all the marshmallow pieces.

2. Add chocolate to a microwave-proof bowl and microwave for 30 second intervals, removing and stirring the chocolate and repeating until chocolate is completely melted. Allow chocolate to cool, but not harden.

3. Place desiccated coconut into a shallow bowl.

4. Dip each “Marshmallow” into the melted dark chocolate and then immediately into the desiccated coconut. Place “lamington” onto a place and repeat with remaining marshmallows. This gets a little fiddly, so working quickly is the best option.

3. Place Marshmallows into the fridge for 15 minutes until chocolate has set. Serve.


Note

We’ve added gelatin and chia seeds to these not-so-traditional lamingtons for gut-healing goodness.

Ingredients

  • 1 portion Coconut 'Marshmallows'.
  • 2 tablespoons Raspberry Chia Jam (see note).
  • 150 g 85-90% dark chocolate, finely chopped.
  • 1 cup desiccated coconut.

Directions

1. Once you’ve made your Coconut “Marshmallows”, slice each square in half. Spread ½ teaspoon of Raspberry Chia Jam on the inside. Repeat this with all the marshmallow pieces.

2. Add chocolate to a microwave-proof bowl and microwave for 30 second intervals, removing and stirring the chocolate and repeating until chocolate is completely melted. Allow chocolate to cool, but not harden.

3. Place desiccated coconut into a shallow bowl.

4. Dip each “Marshmallow” into the melted dark chocolate and then immediately into the desiccated coconut. Place “lamington” onto a place and repeat with remaining marshmallows. This gets a little fiddly, so working quickly is the best option.

3. Place Marshmallows into the fridge for 15 minutes until chocolate has set. Serve.

Note