Instructions

1. Place cashews in food processor and process until finely chopped. Add the desiccated coconut, coconut cream, coconut oil, maple syrup and blend until mixture comes together
2. Spoon mixture into lined tin, press in firmly and level. Refrigerate until firm, approx. 1-2 hours
3. Place all the jam ingredients into a small saucepan over medium heat. Simmer and stir for 12-15 minutes or until thickened. Refrigerate until chilled
4. Remove cashew sponge from the tin and cut in half, spread one layer with chilled jam and place the second cashew sponge on top, sandwich style – freeze until jam is firm
5. To make the cacao icing place all the ingredients into a bowl and whisk to combine, set aside
6. Remove lamington from freezer, cut into 3cm squares, trim the excess as needed. Place a lamington on a fork and spoon with cacao icing until covered, sprinkle and press on shredded coconut , repeat
7. Serve immediately or place in fridge until you are ready to eat!