Raw lamingtons

Method

• 1
  Grease and line the base and sides of a 20cm square cake pan with baking paper, allowing the edges to overhang.
• 2
  Process the cashews and almonds until finely chopped. Add the coconut and process 10 seconds. Add vanilla, almond milk and rice malt. Process to combine. Add coconut oil and process until all ingredients are moistened. The mixture should be fairly wet.
• 3
  Spread half the mixture over the base of pan. Freeze for 1 hour. Meanwhile, combine raspberries and spread or jam in a pan over medium-low heat. Cook for 2-3 minutes, shaking often, until berries begin to collapse. Simmer gently for 2-3 minutes. Remove from heat. Stir through chia seeds. Leave, stirring often, to cool to room temperature.
• 4
  Spread cooled berry mixture over base. Return to freezer for 1-2 hours or until almost firm. Spread remaining nut mixture on top and smooth surface. Cover with baking paper and return to freezer until firm.
• 5
  Line two baking trays with baking paper. Remove slice from tin. Cut into 25 squares.
• 6
  To make the coating, combine chocolate, oil and syrup in a heatproof bowl. Microwave on High, stirring often, for 1-2 minutes until the mixture is melted and smooth.
• 7
  Spread the shredded coconut on one tray. Place a square onto the flat prongs of a fork. Spoon over the chocolate mixture. Tap on the edge of the bowl to drain any excess chocolate. Place on the tray and coat in coconut, pressing gently to stick. Transfer to the other tray and repeat with remaining squares. Serve with extra raspberries.