140 g raw cashews or macadamia
40 g coconut flakes
3-4 tbsp maple or coconut nectar
1/2 tsp vanilla extract
1 tbsp cold pressed coconut oil
1/4 tsp licorice salt
100 g fresh raspberry
1 tsp chia seeds
CHOCOLATE COCONUT ICING:
120 g tempered raw chocolate
1 cup desiccated coconut
TO MAKE DOUGH:
Line a 15x15cm pan with non-stick paper. Place the cashews and coconut in a food processor and blend until you have fine crumbs. Add agave, salt and vanilla then pulse until well combined. The dough should come together in a ball.
Press dough into the pan in a thin even layer. Set in the freezer whie making jam and icing.
TO MAKE JAM:
Place the raspberries in a small bowl and place in the dehydrator on low heat and stir until warm and juicy. Turn off the heat and add the chia seeds. Stir well and leave to stand for 10 minutes or so, to allow the seeds to absorb the liquid.
Using a double boiler, melt tempered raw chocolate. Remove lamingtons from the freezer, dip in the chocolate immediately. Using a praline fork, move them on the parchment paper and let cool for 10 minutes then place in the refrigerator to set for a hour before serving.