Recipe thanks to Anthea from Rainbow Nourishments.

INGREDIENTS
'Sponge'

3 cups cashews
1 ½ cups Niulife desiccated coconut
1 cup coconut cream
1 cup rice malt syrup

Raspberry chia jam

1 ½ cups raspberries
2 tbsp chia seeds
1 tbsp rice malt syrup (optional)

Cashew cream

1 ½ cup cashews, soaked in water overnight
½ cup coconut cream
1 tbsp Niulife coconut oil
1 tbsp Niulife coconut butter
1 tbsp rice malt syrup (optional)

Coating

½ cup Niulife creamy chocolate coconut spread (or ¼ cup coconut cream, ⅛ cup coconut nectar, ⅛ cup cacao powder)
½ cup Niulife coconut butter
2 tbsp cacao powder
1 ½ cups Niulife desiccated coconut

INSTRUCTIONS

Line 2 containers of the same size with baking paper.
For the 'sponge': Add the cashews to a food processor and whizz until it forms fine crumbs. Add the remaining ingredients to the food processor and pulse until just combined. Take care to not over process the mixture otherwise you'll end up with a very solid sponge.
Halve the sponge mixture and press each mixture into your lined containers. Set aside in fridge.
For the raspberry chia jam: Mash raspberries with a fork and mix through chia seeds and optional rice malt syrup. Set aside to thicken
For the cashew cream: Drain and rinse the cashews. Add all ingredients to a high-powered blender and whizz until it forms a very smooth cream. Remove and set aside in fridge.
For the coating: Gently melt all ingredients except the desiccated coconut over a double boiler. Mix until well combined.
Remove the 'sponge' from the fridge and remove from containers. Place one sponge on top of the other and cut into pieces.
Using a fork, dip a sponge into the chocolate (dip all sides except one) then quickly dip into the coconut and set aside. Repeat for the remaining sponge cakes.
Separate the iced sponge cakes into 2 groups. Spread raspberry chia jam on the plain side of one group of sponge cakes. Spread cashew cream on the plain side of the other half of sponge cakes. Sandwich together a sponge with jam and a sponge with cream.
Keep in fridge until ready to eat!

NOTES
Tip 1: Make sure you get coconut cream that has no additives such as guar gum, agar or emulsifiers. The night before you make the lamingtons, put your can(s) of coconut cream in the fridge. When you measure the coconut cream, only use the thick part of coconut cream that's formed at the top of the can.
Tip 2: A quicker way to coat and decorate the lamingtons is to spread the jam and cream on the sponge slabs at step 7. Then sandwich the slabs together, cut them into pieces then dip each 'sandwich' in chocolate and coconut.