These Raw Lamingtons Are Healthy And Vegan

By
Martina T
-

These days, raw recipes are so popular and one of the healthiest options you can go for. When you try the raw lamingtons, you’ll make them over and over again.

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It's way too hot to be baking lamingtons, so we're whipping up a batch of raw lamingtons instead. — This recipe comes from the Australian Bush Superfoods cookbook by Lily Alice and Thomas O'Quinn. It features a delicious rosella jam centre. You can find the recipe, along with a review of the book inside Issue 15. — Issue 15 is available from newsagents across Australia. If you don't have a copy yet, you need to hurry. Our new issue is on-sale nationally from the 1st February! 💕 . . . #agflmagazine #glutenfreelife #australianglutenfree #australianglutenfreelife #glutenfreelifestyle #bushfood #bushtucker #rawfood #rawtill4 #rawlamington #lamingtons #glutenfreevegan #rawglutenfree #rawcake #australianbushsuperfoods #glutenfreerecipe #glutenfrei #senzaglutine #glutenfreeme #coeliacdisease #coeliacrecipe #celiacdisease

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Ingredients

  • 1/4 cup melted coconut oil
  • 1 1/2 cups desiccated coconut
  • 1/4 cup maple syrup
  • 3 cups raw cashew nuts
  • 3 cups shredded coconut
  • 3/4 cup coconut cream

For the chia and blackberry jam:

  • 1 tablespoon water
  • 250 g frozen blackberries
  • 1 tablespoon chia seeds
  • 1 1/2 tablespoon maple syrup
  • 1 tablespoon lemon juice

For the cacao icing:

  • 1/4 cup melted cacao butter
  • 1/2 teaspoons rock salt
  • 1/4 cup coconut cream
  • 1/2 cup cacao powder
  • 2 tablespoons maple syrup
  • 1/4 cup melted coconut oil

Instructions

You will need a food processor or a blender to make the raw lamingtons. Fill the processor with the cashews and pulse. Include the coconut oil, coconut cream, maple syrup, and desiccated coconut. Blend again.

Place the mixture on the bottom of a lined tin and leave it in the fridge for 1 to 2 hours.

For the jam, you need to cook all the ingredients together in a saucepan. Wait for mix to start simmering and leave it on for 12 to 15 minutes. When it’s done put it in the fridge to cool down completely.

Cut the cashew base into half, and cover it with the jam. Place the second half on top of the jam as a third layer. Place the raw lamingtons in the freezer again.

For the cacao topping just combine and mix all the ingredients together.

Take the tin out of the freezer and cover it with the topping. Cut the dessert into small pieces of 3 cm. Top it off with shredded coconut.