Traditionally, lamingtons are squares of sponge cake coated in chocolate and dessicated coconut. Sometimes there’s two layers of sponge stuck together with jam, although in my limited experience of traditional lamington eating, I never came across the jam filled lamingtons personally (I actually haven’t had a lamington for probably 15 years!). I did consider making a raw vegan version of the jam filled lamingtons but I had no berries to make any jam…maybe next year 😉
Instead of making a vegan sponge cake to make lamingtons, I decided to make a raw version with coconut flour and cashews. The coconut flour makes these balls a bit lighter than my usual raw balls/squares/slice.
Raw Lamington Balls
- 1 cup cashews
- 1/2 cup coconut flour
- 1 tsp vanilla extract
- 1/3 cup dates
- 1 tbs cacao powder
- 1 tbs rice malt syrup OR maple syrup OR date paste
- 1 tbs coconut oil
- 1/2 cup finely shredded coconut
- In a high speed blender or food processor, blend the cashews and coconut flour until the cashews form a flour.
- Add the vanilla and dates and blend until well combined.
- Form balls with the mixture (if it's too crumbly add a little water).
- Place in the freezer while you prepare the chocolate (chilling the balls will help the chocolate set faster).
- To make the chocolate, combine the cacao powder, rice malt syrup and coconut oil in a small bowl. If the room temperature is cold, sit the small bowl in a larger bowl of hot water to help liquefy the oil & syrup.
- Spread the finely shredded coconut on a plate.
- Remove the balls from the freezer and one at a time, dip into the chocolate, let the excess drip off, then roll in the coconut – use a fork to help the dipping & rolling processes.
- Set aside on a sheet of baking paper and repeat with the remaining balls.
- Place the balls in the fridge or freezer until the chocolate sets, then eat!
- Keep chilled.