Raw vegan lamingtons with cashew cream and raspberry jam

• Vegetarian

• Produce

  • 2 tbsp Cacao powder
  • 1 1/2 cups Raspberries

• Canned Goods

  • 3/4 cup Coconut milk

• Condiments

  • 9 tbsp Niulife coconut butter
  • 1/2 cup Niulife creamy chocolate coconut spread
  • 5/8 cup Rice malt syrup

• Oils & Vinegars

  • 1 tbsp Niulife coconut oil

• Nuts & Seeds

  • 4 1/2 cups Cashew
  • 2 tbsp Chia seeds
  • 3 cups Niulife desiccated coconut

Found on rainbownourishments.com

Ingredients

• 3 cups cashews
• 1 ½ cups
• ¼-1/2 cup coconut cream
• ½ cup rice malt syrup
• 1 ½ cups raspberries
• 2 tbsp chia seeds
• 1 tbsp rice malt syrup (optional)
• 1 ½ cup cashews, soaked in water overnight
• ½ cup coconut cream
• 1 tbsp
• 1 tbsp
• 1 tbsp rice malt syrup (optional)
• ½ cup
• ½ cup
• 2 tbsp cacao powder
• 1 ½ cups

Directions

• 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 youll 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.
• 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.
• Keep in fridge until ready to eat!