This Recipe for Guilt-Free Lamingtons Will Make Your Long Weekend

Courtesy of The Healthy Chef

While it's true I have mixed feelings about Australia Day, one thing about the public holiday I do enjoy is planning my family's annual lunch menu. I'm a food nerd at the best of times, but give me a theme and I love to go OTT. Past celebrations have seen everything from homemade BBQ damper to Iced VoVo gelato. (And pavlova—always a pav.) This year, however, will be a bit different. I'm off refined sugar and dairy (in addition to my usual gluten), which means none of the above will be making a repeat appearance. Instead, I'm turning to The Healthy Chef's Teresa Cutter to help me indulge my passion for patriotic food in a healthy way. Enter: Raw lamington bites. Free from refined sugar, dairy, gluten, soy, and eggs, they're a brilliant option for taking along as part of a share plate to an Australia Day party. Rich in cashews and natural vanilla which Cutter says boost feel-good hormones ("cashews are high in the amino acid tryptophan which helps to make serotonin, the hormone responsible for feelings of wellbeing"), these guilt-free lamingtons taste too good to be true. 

Keep scrolling for the recipe.



200g raw cashew nuts
50g almond meal
1 cup desiccated coconut
1/2 tsp. sea salt
2 tbsp. natural protein powder (optional)
1 tsp. vanilla extract
3 tbsp. maple syrup
1/4 cup organic cold pressed coconut oil

Raw Chocolate Dipping Sauce
1/4 cup organic cold pressed coconut oil or cacao butter
1 tbsp. organic maple syrup
1 tbsp. coconut butter or tahini, room temperature
2 tbsp. Naked Chocolate or cacao


Combine cashew nuts, almonds, coconut, and salt into a food processor, and process until the mixture looks like fine golden crumbs. (If you are wanting to add protein, the protein powder at this stage.) Add vanilla, maple and coconut oil, and stir until the raw lamington mix comes together. Roll into small balls and set aside. 

To make the raw chocolate dipping sauce, place coconut oil into a small heatproof bowl and sit over a saucepan of freshly boiled water for a few seconds until it melts. Quickly from the bowl from the heat, then add the rest of the sauce ingredients and mix well using a mini hand whisk. Coat raw lamington balls in the dipping sauce then roll in coconut and store covered in the fridge for up to one week. 

Blend two raw lamington balls with 1 cup coconut water or coconut milk, 1 small banana and a cup of ice for a delicious lamington smoothie.

Related Stories