Raw Lamingtons

Mmmm…who doesn’t love lamingtons?! Well here’s a healthy twist to the traditional recipe, using delicious nutrient-dense wholefoods!

Ingredients:

• 1 1/3 cups (200g) raw cashews 
• 150g cacao butter, chopped
• 2/3 cup (70g) cacao powder
• 1/2 cup (180g) raw honey
• 1/2 cup (40g) shredded coconut
• 1 cup (240) coconut oil
• 1/4 teaspoon pure vanilla extract
• 2 teaspoons rice malt syrup
• 1 cup (75g) shredded coconut

Rasperry Chia Jam

• 1 1/2 cups (225g) frozen raspberries
• 2 tablespoons warm tap water
• 2 tablespoons raw honey
• 2 tablespoons white chia seeds

Method

1. Place cashews in a medium bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain cashews, rinse under cold water: drain well.
2. Make raspberry chia jam.
3. Grease a 20cm x 30cm (8-inch x 12-inch) slice pan; line with baking paper.
4. Place cacao butter ina small heavy-based saucepan over medium heat; stir until melted. Add cacao powder and half the honey; stir until smooth. Remove from heat; stir through shredded coconut. Spread mixture evenly into pan; freeze for 30 minutes or until set.
5. Place coconut oil, vanilla and remaining honey in a clean small heavy-based saucepan; stir over medium heat for 5 minutes or until melted and combined. Blend coconut oil mixture with soaked cashews, using high-powdered blender if available; this type of blender will produce very smooth consistency. Cool and spread evenly over chilled cocoa layer, using a spatula. Cover with plastic wrap; freeze for 2 hours or until set.
6. Using hot, dry knife, cut into 4cm (1 1/2-inch) squares. Place 1 teaspoon jam on half of the squares; top with remaining squares to sandwich. Brush tops with rice malt syrup; sprinkle with extra shredded coconut. Transfer to an airtight container; freeze until required.

Raspberry Chia Jam

1.  Place raspberries in a food processor bowl or blender; stand until thawed. Stir warmed tap water (no hotter than 60°C/140°F) and honey in a small bowl to loosen; add to raspberries.
2. Blend or process until pureed, transfer to a small bowl; stir in chia seeds. Cover and refrigerate for at least 3 hours or overnight until thickened to a jam-like consistency.

Keeps

• Store leftover jam in a jar in the fridge for up to 3 days. Store raw lamingtons in an airtight container in the freezer for up 2 weeks.

Approved for: Low-Hydrogen Sulphide Diet, Adrenal Diet, Gluten-Free, Dairy-Free

Filipa Bellette is Co-Founder of Chris & Filly Functional Medicine. She is an accredited Clinical Nutritionist & Functional Medicine Practitioner. She is also a Ph.D. thought-leader, award-winning writer, and regularly published as a guest blogger & in the media. Together with her husband Chris Bellette, Filipa has worked with over 2,000+ busy, burnout clients in the last 10+ years, and specialises in producing healthy, balanced, and happy Mums & Dads…or as she calls it, a Power Parent! Filipa’s own passion for producing high-performance Power Parents came from her own personal experience of Mummy Burnout, after having babies and juggling the demands of business, family, and her failing health.