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Raw lamingtons recipe
Raw lamingtons recipe
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Enjoy a tasty, no-bake Australian Day lamington slice!
Ingredients:
  • 290g (2 cups) raw cashews
  • 160g (1 cup) raw almonds
  • 130g (1 1/2 cups) desiccated coconut
  • 2 tsp vanilla bean paste
  • 375ml (1 1/2 cups) almond milk
  • 125g (1/3 cup) rice malt syrup
  • 110g (1/2 cup) solidified coconut oil, melted
  • 2 x 125g punnets raspberries, plus extra to serve
  • 90g (1/4 cup) raspberry fruit spread or jam
  • 40.00 ml chia seeds
  • 300g dark chocolate (80% cocoa), chopped
  • 75g (1/3 cup) solidified coconut oil
  • 60.00 ml Date Syrup
  • Fine shredded or moist coconut flakes, to coat
Instructions:
  • Prepare a 20cm square cake pan by greasing it and lining the base and sides with baking paper, leaving some paper to hang over the edges.
  • Finely chop cashews and almonds, then pulse with coconut for 10 seconds. Blend in vanilla, almond milk, and rice malt until combined. Gradually add coconut oil and blend until mixture is moistened and slightly wet.
  • Spread half of the mixture evenly onto the base of the pan and place it in the freezer for 1 hour. In a separate pan over medium-low heat, combine raspberries and jam. Cook for 2-3 minutes, stirring occasionally until the berries start to break down. Let it simmer gently for another 2-3 minutes. Take it off the heat and mix in chia seeds. Allow the mixture to cool to room temperature, stirring occasionally.
  • Smooth the cooled berry mixture over the base and chill in the freezer until almost firm for 1-2 hours. Top with the remaining nut mixture, smooth the surface, cover with baking paper, and return to the freezer until firm.
  • Prepare two baking trays by lining them with parchment paper. Then, take the slice out of the tin and proceed to cut it into 25 squares.
  • In a heatproof bowl, mix together chocolate, oil, and syrup. Microwave on High, stirring frequently, until the mixture is melted and smooth, about 1-2 minutes.
  • Spread the shredded coconut evenly on a tray. Using a fork, place a square on its flat prongs and spoon the chocolate mixture over it. Tap the edge of the bowl to remove any extra chocolate, then transfer the coated square to the tray. Gently press coconut onto the square to ensure it sticks. Repeat the process with the remaining squares on the other tray. Serve with extra raspberries on the side.

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