To be honest, I never really understood why a food blogger or anyone on social media would say that they are excited to bring their readers a recipe. But after I made these raw lamingtons, I finally got it!
I took one bite into a lamington and my eyes rolled to the back of my head. I wish someone else was there to enjoy them with me… or laugh at my weird facial expression. I’m sharing this recipe with you so you can enjoy them too!
Even though I made these lamingtons from scratch, I can’t believe that they are vegan, made of wholefood ingredients and are (mostly) raw. They are fluffy, have a good amount of chocolate on them and are covered in crisp coconut. The jam and cream in the middle just make you want more.
But how can something raw be fluffy? Just like my raw vegan donuts, the coconut oil in the desiccated coconut and coconut cream in the ‘sponge’ stablises all of other ingredients. With the help of a food processor or just enough hand-mixing, the coconut oil solidifies and keeps the ground cashews aerated. The ‘sponge’ mixture is reminiscent of a friand, which makes it so much fancier and delicious than conventional lamingtons.
Instead of using a hard and crackly chocolate coating for the lamingtons, I used a simple mixture of Niulife’s creamy chocolate coconut spread, their coconut butter and store-bought cacao. These ingredients make a creamy and indulgent chocolate coating. Funnily enough, Niulife’s creamy chocolate coconut spread has a tagline of being ‘lamingtons in a jar’… so I guess my lamingtons are like lamingtons with super powers?! Niulife’s coconut spread has coconut syrup in it which adds is a deep caramel sweetness to the chocolate coating (and beats white sugar annnyyydaayyy).
I hope this recipe brings you as much joy as it did for meeee!
This post was sponsored by Niulife and contains affiliate links. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.
Raw vegan lamingtons with cashew cream and raspberry jam
Raspberry chia jam
- 1 ½ cups raspberries
- 2 tbsp chia seeds
- 1 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup, optional
- Line 2 containers of the same size with baking paper.
- For the 'sponge': Add the cashews to a food processor and whizz until it forms fine crumbs. Add the remaining ingredients to the food processor and pulse until just combined. Take care to not over process the mixture otherwise you'll end up with a very solid sponge.
- Halve the sponge mixture and press each mixture into your lined containers. Set aside in fridge.
- For the raspberry chia jam: Mash raspberries with a fork and mix through chia seeds and optional rice malt syrup. Set aside to thicken
- For the cashew cream: Drain and rinse the cashews. Add all ingredients to a high-powered blender and whizz until it forms a very smooth cream. Remove and set aside in fridge.
- For the coating: Gently melt all ingredients except the desiccated coconut over a double boiler. Mix until well combined.
- Remove the 'sponge' from the fridge and remove from containers. Place one sponge on top of the other and cut into pieces.
- Using a fork, dip a sponge into the chocolate (dip all sides except one) then quickly dip into the coconut and set aside. Repeat for the remaining sponge cakes.
- Separate the iced sponge cakes into 2 groups. Spread raspberry chia jam on the plain side of one group of sponge cakes. Spread cashew cream on the plain side of the other half of sponge cakes. Sandwich together a sponge with jam and a sponge with cream.
- Keep in fridge until ready to eat!
Tip 2: A quicker way to coat and decorate the lamingtons is to spread the jam and cream on the sponge slabs at step 7. Then sandwich the slabs together, cut them into pieces then dip each 'sandwich' in chocolate and coconut.