Cake: 2 cups of oat flour 1 cup of Natvia for baking 3/4 cup of almond breeze unsweetened vanilla almond milk 1/2 cup of peanut flour (mixed with water to make thick peanut butter) 3 teaspoons orgran egg replacer 2 teaspoons baking powder Coating: 45g peanut flour 6-8 teaspoons du Chocolat Chocolate Drink Mix 1/2 cup of Water 40g unsweetened shredded coconut

Sift the flour, egg replacer and baking powder into a large mixing bowl In a separate bowl, cream the Natvia and peanut butter Add the peanut butter and milk to the flour and mix until well combined Pour into a 7 x 9 inch silicone mould and place in an oven pre-heated to 180 degrees Celcius Cook for 35-40 minutes or until a knife comes out of the cake clean Allow the cake to cool and then cut into 15 even pieces It is suggested to use day-old cake to coat in the chocolate and coconut, so store the cake in an air-tight container overnight Mix together the Du Chocolat powder, peanut flour and water until it becomes a slightly runny (but thick) icing Dip each piece of cake into the chocolate and cover all the sides Sprinkle with the coconut and repeat until they're all covered Store the lamingtons in the fridge - if they last that long