Raw vegan lamingtons with cashew cream and raspberry jam
Raw vegan lamingtons with an aerated cashew 'sponge' coated in chocolate and coconut with a cashew cream and raspberry chia jam filling
Servings: 16 lamingtons
Ingredients
'Sponge'
- 3 cups raw cashews
- 1 ½ cups desiccated coconut / fine shredded coconut
- ¼-1/2 cup thick scoopable canned coconut cream
- ½ cup any light-coloured sweetener, such as rice malt syrup or maple syrup
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, to taste
Cashew cream
- 1 ½ cup raw cashews, soaked in water overnight
- ½ cup thick scoopable canned coconut cream
- 2 tbsp coconut oil
- 1 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup, optional
Coating
- ½ cup cacao butter or coconut oil, melted
- ¼ cup thick scoopable canned coconut cream
- ¼ tbsp cocoa or raw cacao powder
- 2 tbsp any liquid sweetener, such as maple syrup or coconut nectar, to taste
- 1 ½ cups desiccated coconut / fine shredded coconut
Instructions
- Line 2 containers of the same size with baking paper.
To prepare the 'sponge':
- Add the cashews to a food processor and process until it forms fine crumbs. Add the remaining ingredients to the food processor and pulse until just combined. Do 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 the fridge.
To make the raspberry chia jam:
- Mash the raspberries with a fork and mix through the chia seeds and optional sweetener. Set aside to thicken
To make the cashew cream:
- Drain the cashews. Add all ingredients to a high-powered blender and blend until it forms a very smooth cream. Remove and set it aside in fridge.
To make the coating:
- Gently melt all ingredients except the desiccated coconut over a double boiler. Mix until well combined.
To assemble:
- Remove the chilled 'sponge' from the containers. Place one sponge on top of the other and cut into even-sized 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.
- Enjoy the lamingtons immediately. The lamingtons can be stored in an airtight container in fridge for up to 3 days.
Notes
Tip 1: Make sure you get coconut cream that has no additives such as guar gum, agar or emulsifiers. The night before you make the lamingtons, put your can(s) of coconut cream in the fridge. When you measure the coconut cream, only use the thick part of coconut cream that's formed at the top of the can.
Tip 2: A quicker way to coat and decorate the lamingtons is to spread the jam and cream on the sponge slabs in Step 1 of 'To assemble'. Then sandwich the slabs together, cut them into pieces then dip each 'sandwich' in chocolate and coconut.
Tip 2: A quicker way to coat and decorate the lamingtons is to spread the jam and cream on the sponge slabs in Step 1 of 'To assemble'. Then sandwich the slabs together, cut them into pieces then dip each 'sandwich' in chocolate and coconut.
Nutrition
Calories: 477kcal | Carbohydrates: 28g | Protein: 9g | Fat: 41g | Sodium: 21mg | Potassium: 399mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 4mg
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