Hello whole foodies!


As today is Australia Day  and I am going to a BBQ at a friend’s house here in Sydney, i was inspired to recreate a beloved, but traditionally sugar laden Aussie treat…the lamington, jam filled of course!

Behold the Whole Food Nutritionista raw lamington cheesecake! A coconut & cacao biscuit/cookie base topped with a layer of coconut and cashew filling sandwiching a layer of rasperry chia jam, then topped with a rich chocolate ganache and shredded coconut. The ganache is made super healthy by the addition of a creamy avocado, which i promise you can’t taste at all. This yummy treat is refined sugar free, vegan, raw, dairy free, gluten free and paleo friendly. No baking required which is a bonus in our summer heat (:


Gluten free, Dairy free, Sugar free, Vegan & Paleo friendly




7 fresh pitted dates

2/3 cup unsweetened shredded coconut

2/3 cup macadamia nuts (can swap for pecans or walnuts)

4 heaped tbsp raw cacao powder

pinch of sea salt

2-3 tbsp coconut oil

Chia Jam:

I cup fresh or frozen raspberries

1 tbsp chia seeds

1/2 tsp vanilla powder (optional)


2 cups raw cashews, soaked in water for 6-8 hours & rinsed

1 cup coconut cream (or flesh of 2 coconuts blended with  coconut water to equal 1 cup)

2-3 tbsp coconut nectar (or preferred sweetener)

2 tsp vanilla powder (or scrape 2 vanilla pods)

Chocolate Ganache:

4 heaped tbsp raw cacao powder

4 tbsp coconut oil

1 small ripe avocado

pinch of sea salt

6 fresh dates

1 tbsp coconut nectar (optional)

unsweetened shredded coconut for decoration



  • if using frozen raspberries be sure they have defrosted
  • blend all jam ingredients and place in the fridge where they will thicken slightly
  • in a food processor mix all the crust ingredients until they have a sticky, crumb-like consistency
  • press mixture into a flan or springform tin (18cm/7 inch) and chill in freezer while preparing the filling
  • blend all the filling ingredients until smooth and creamy
  • spoon 1/2 the  filling into crust and chill until firm
  • gently spoon on jam layer and chill in freezer for at least an hour
  • spoon the other half of the filling gently on top of the jam layer and chill until firm
  • blend all ganache ingredients until smooth, scraping down the sides as you go
  • layer ganache on top and decorate with coconut
  • enjoy!
  • may be kept in the freezer for up to 6 weeks, though thaw slightly before serving

Serves 12


Please let me know what you think in the comments below.

Toni x