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The production procedure is very easy, you just require to comply with the techniques that we have actually created on this page. The following are the stages of how to cook RAW VEGAN LAMINGTONS WITH CASHEW CREAM AND RASPBERRY JAM.

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!


  • 3 cups cashews
  • 1 ½ cups Niulife desiccated coconut
  • ¼-1/2 cup coconut cream
  • ½ cup rice malt syrup

Raspberry chia jam

  • 1 ½ cups raspberries
  • 2 tbsp chia seeds
  • 1 tbsp rice malt syrup (optional)

Cashew cream

  • 1 ½ cup cashews, soaked in water overnight
  • ½ cup coconut cream
  • 1 tbsp Niulife coconut oil
  • 1 tbsp Niulife coconut butter
  • 1 tbsp rice malt syrup (optional)


  • ½ cup Niulife creamy chocolate coconut spread (or ¼ cup coconut cream, ⅛ cup coconut nectar, ⅛ cup cacao powder)
  • ½ cup Niulife coconut butter
  • 2 tbsp cacao powder
  • 1 ½ cups Niulife desiccated coconut


  • 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.
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Thanks for seeing our blog. Hopefully the instructions for making RAW VEGAN LAMINGTONS WITH CASHEW CREAM AND RASPBERRY JAM recipes above can be helpful for you. And do not fail to remember to share this recipe by clicking the PIN switch below, and share it with all your buddies.

Originally posted 2017-12-16 03:59:25.