Lamington bites with cashew cream and raspberry jam

Styling: Carlie Monasso Photography: Samara Clifford

Our Rating


If you’re out to impress this Australia Day weekend, these lamington bites my friends, are your pièce de résistance… Try telling me they don’t taste a zillion times better than anything you’ll find on the supermarket shelf?  Go on, I dare you!

If you think making cashew cream and raspberry jam sounds tedious I assure you they’re both super easy to make.  That said, whipped coconut cream or Coyo coconut yoghurt taste equally delicious as cashew cream.

I put these to the test on my girlfriends and their bubs and got a big thumbs up from the little ones as well as the Mums.  If you think your friends would love this recipe I’d love you to share it with them too.

You will need:

For the lamingtons:
6 eggs
3 tsp vanilla extract
1/3 cup rice malt syrup
200ml coconut oil
3/4 cup coconut flour
2 tsp Gluten free baking powder
1/2 cup almond milk (or any other type of milk)

Chocolate ganache coating:
50g 70% (or higher) good quality dark chocolate
1/4 cup almond milk
1 1/2 cups desiccated coconut for rolling

Raspberry jam:
250g raspberries
1 tbs rice malt syrup
1 tsp vanilla extract

For the cashew cream
1 cup cashews, soaked for 2-3 hours
1/4 cup water
1/2  tsp vanilla extract

What to do:

1.  Preheat the oven to 160 degrees Celsius.  Grease a mini muffin tin (or line with 24 mini cupcake cases).

2. Put all jam ingredients in a small saucepan over a low heat for approximately 30 minutes or until reduced and thickened, stirring occasionally.  Set aside

2. Put soaked cashews, vanilla extract and rice malt syrup in a food processor and blend for a few minutes until you have a smooth, creamy consistency.  Add the water slowly until you have the right consistency.

3. Beat the eggs, rice malt syrup and vanilla extract until light and creamy.  Gradually add the coconut oil and keep beating.

4. Combine the coconut flour and baking powder.  Add  to the egg mix, then the almond milk, beating to combine.    Pour into mini muffin tin and cook for 25 mins or until cooked through.  Remove from tin once cooled, slice the bites into halves and set aside.

5. Heat the almond milk and dark chocolate in a sauce pan over a low heat,  stir until melted then remove from heat.  Coat the lamington bites with the chocolate then roll in desiccated coconut.

lamington step 1
6. Assemble bites with a dollop each of cashew cream and raspberry jam (I recommend doing this step as close to serving time as possible).

7. Serve and wait for the reaction!

Lamington bowl

Styling: Carlie Monasso. Photography: Samara Clifford


Note: The lamingtons can be made the day before, but should be stored in an airtight container at room temperature (they will go hard if you put them in the fridge).


I’d  love to see your creations (and your loved ones enjoying them!) on Instagram – make sure you tag me @ohmygoodness_au and hashtag #OMGloveslamingtons .

The Breakdown

Zara is a healthy home coach and keynote speaker on a mission to empower 1 million people to takes steps towards a healthier home. Zara learned about the link between our homes and our health after going through two different types of cancer. Zara is passionate about shining the spotlight on what she believes to be the least understood health challenges of our time, and sharing the things she wishes she had known, that could have prevented the illnesses she has been through. Recognised as one of Australia’s leading health influencers, Zara was a finalist in the 2014 Bupa Health Influencer of the Year Awards. She has appeared on TEN News, Today Show and The Project, been featured in the Herald Sun, I Quit Sugar, and contributed Medibank’s Be. Magazine and Fairfax health online publications. Zara contributed to the National Breast Cancer Foundation’s first comprehensive report on breast cancer in young women in Australia.

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