Raw Lamingtons
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Makes 12 lamingtons
Preparation time: 30 minutes
Freezing time: 1 hour
- 2 cups desiccated coconut
- 2 cups raw cashews
- 1 1/4 cup water
- 1 banana
- 3-4 tablespoons honey
- 1 generous teaspoon vanilla bean paste or extract
- 100g/3.5 ozs raspberries (thawed if frozen)
- 3 tablespoons honey
- 2 tablespoons chia seeds
- 100g/3.5 fl ozs coconut oil, liquid (place in hot water)
- 6 tablespoons raw cacao
- Honey to taste
- 2 cups coconut flakes
Step 1 - Place the coconut, cashews, water, banana, honey and vanilla in the short jug of the Oster Versa Performance Blender and blender until smooth. Line a small rectangular baking tray (about XXX with non stick paper) and spread out half of the mixture into the prepared tray and smooth down with an angled spatula. Place in the freezer.
Step 2 - Wash out the jug or use the taller jug and pulse the raspberries and honey together. Empty into a bowl and add the chia seeds and allow to thicken. Remove the tray from the freezer and spread over the mixture. Place back in freezer to set (it won't take long as this is a thin layer). Then add the remaining cashew mixture on top and smooth over. Freeze for 1 hour.
Step 3 - Mix the coconut oil, cacao and honey until smooth and thick. Place the coconut flakes in a large shallow plate with rims. Cut the lamingtons into twelve pieces (you can trim off the edges to get even pieces). Dip them in the liquid chocolate mix and then roll straight away in the coconut flakes.