Raw Vegan Lamingtons (Gluten Free)
No-bake vanilla cake layers filled with raspberry jam, all dipped in velvety. vegan chocolate and rolled in coconut for the perfect little Australian dessert.
Servings: 6
Ingredients
Vanilla 'Cake'
- 1 cup raw cashews
- 3/4 cup desiccated coconut
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 pinch salt to taste
Raspberry Filling
- 1/2 batch Raspberry Chia Jam see NOTES for recipe*
Chocolate icing
- 2 1/2 tbsp cacao powder
- 2 1/2 tbsp maple syrup
Coconut to coat ( ~1/4 cup )
Instructions
- In a food processor or blender, process the vanilla cake ingredients together into a moist dough (be careful not to overblend or it will become too oily.)
- Form the dough into a 9cmx22cm rectangle, slice to create 3 long columns and 4 rows forming 12 mini rectangles.
- Dollop 1 tsp of jam onto a rectangle, sandwich with another rectangle placed ontop. Repeat until you have 6 lamington sandwiches, place on a plate lined with baking paper in the freezer until firm (atleast 5-10 minutes.)
- Mix chocolate icing ingredients in a bowl until smooth. Coat each lamington slice in the chocolate mixture then cover in dessicated coconut and return to the plate.Place lamingtons in the fridge/freezer until the chocolate is no longer sticky to the touch then enjoy.