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Jelly And Lamington Slice

recipe by Naomi Sherman

Nutrition Facts

DIETARY REQUIREMENTS: Sugar FreeDairy FreeGrain Free
CALORIES
219kcal
protein
33.8g
carbs
g
fat
20.6g
serves
1serves

Introduction

Sugar-free, dairy-free, grain-free AND nut-free!

But absolutely delicious.

This slice is packed full of gut-loving gelatine and omega-3’s.
With its rich chocolate base, creamy coconut and vanilla centre and berry top, it’s like a lamington in disguise.

I created this recipe as part of the Low Carb Emporium mystery box challenge and had an absolute blast doing so.

Head over to check out the winning recipe.

Enjoy!

The recipe

Ingredients

200 grams of Essentially Low Carb dark chocolate chips
1 cup of Stoney Creek flax meal
125 grams of coconut oil
¾ cup of desiccated coconut
¼ cup of cacao powder
2 teaspoons of vanilla extract
4 tablespoons of sugar-free maple syrup
4 tablespoons water
1 x 400 gram can of coconut cream
2 teaspoons of vanilla bean paste
1 tablespoon of sugar-free maple syrup
1 tablespoon of grass-fed gelatine2 tablespoons of cold water
1 sachet of Simply Delish strawberry jelly

Directions

Step 1
Grease and line a 20cm square cake tin or silicone mould.
Step 2
Tip the chocolate chips into your food processor and blitz until they are small pieces.
Step 3
Add all other base ingredients, excepting the coconut oil.
Step 4
Melt the coconut oil and pour into food processor.
Step 5
Blitz until all ingredients are well combined.
Step 6
Place the cold water in a small dish and sprinkle the gelatine over, leave to bloom.
Step 7
Put all of the other ingredients into a small saucepan and heat over med-high, stirring continuously until just simmering.
Step 8
Scrape the bloomed gelatine into the got coconut mixture and whisk to dissolve.
Step 9
Stir for 1 minute until gelatine has completely dissolved.
Step 10
Let cool for about five minutes and then pour over base.
Step 11
Place in freezer for half an hour until set.
Step 12
Make strawberry jelly according to packet instructions.
Step 13
Let cool for about five minutes and then carefully pour over vanilla layer.
Step 14
Freeze for half an hour, or place in the fridge until set.
Step 15
Cut into finger-sized bars.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
about naomi
© NAOMI SHERMAN FOOD CREATIVE 2022
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