Mini lamos

Mini lamos

Pana Chocolate, The Recipes
25 mins
Armelle Habib, Chris Middleton

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.


Quantity Ingredient
1 quantity see method for ingredients
dessicated coconut
3 x 45g bars of pana chocolate raw cacao, optional (if you would prefer not to dip in chocolate, the coconut will stick to the ganache)
1 teaspoon coconut oil

Raspberry chocolate ganache

Quantity Ingredient
170g fresh or frozen raspberries
60ml coconut oil
150g cashews, soaked
90ml coconut nectar
4 tablespoons cacao powder
1 vanilla bean, split lengthways and seeds scraped
pinch himalayan pink salt


Quantity Ingredient
food processor
or high-speed blender
13x9 cm brownie or cake tin
chopstick, (or similar)


  1. Blend the raspberries in a high-speed blender until smooth, then strain to remove the seeds and set aside.
  2. Melt the coconut oil over a bain-marie.
  3. 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.
  4. Return the raspberry purée to the blender along with the cashew butter and all remaining ingredients except the coconut oil.
  5. Blend the mixture until smooth, then add the melted coconut oil and blend the mixture again.
  6. Pour the ganache into the cake or brownie tin. For perfectly square bites, the mixture should reach approximately 2.5 cm up the side.
  7. Set in the freezer, then turn the ganache out onto a cutting board and portion it into 2.5 × 2.5 cm pieces.
  8. 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.
  9. Place the ganache onto a tray and into the fridge until you are ready to assemble your mini lamos.
  10. Assembly:

    Pipe raspberry jam into the hole in each ganache square until full. Fill a bowl with desiccated coconut. 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 needed.
refined sugar-free
dairy free
gluten free
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