Lamington Slice

Lamington Slice

Posted by Nicole Frain on Jan 19, 2017

Our high protein Lamington Slice is a real Aussie delight

This clean teatime treat is moist, sweet and basically just yum. You’ll never believe it has no added sugar.

First comes the base, its soft and cake-like, just like the sponge of a lamington but packed with the goodness of Cookies and Cream Protein Matrix+.

Next is the smooth and creamy coconut layer (the coconut component) made possible by smooth ricotta and coconut cream as well as soaked cashews.

Now for the final but most important component, the raspberry topping.

The tang of raspberries along with the sweetness of Sweetvia makes for a pop in your mouth topping that resembles homemade raspberry jam.

Beware, you’ll want to go back for seconds with this one.


Base Ingredients

  • 150g almond meal
  • 40ml reduced sugar maple syrup
  • 3 scoops Protein Matrix in Cookies and Cream
  • 40g coconut flour
  • 1 teaspoon vanilla essence
  • 1/4 cup water or milk
  • 1/4 cup butter of choice – organic, coconut, nut etc.

Coconut Filling Ingredients

  • 140g cashews – soaked and drained
  • 140g smooth lite ricotta
  • 1 teaspoon vanilla essence
  • 2 scoops WPI or WPC in Vanilla
  • 150g lite coconut cream – chilled
  • 1 teaspoon Sweetvia

Raspberry Topping Ingredients

  • 300g thawed raspberries
  • 2 teaspoons gelatine – dissolved in 1 tablespoon boiling water
  • 1 teaspoon Sweetvia
  • 1 teaspoon vanilla essence


For the base

  1. Line a brownie tin.
  2. Mix all base ingredients together, until well combined. If too dry, add extra 1:1 mix of water or milk and butter of choice.
  3. Press into lined tin and set aside.

For the coconut filling

  1. Blend cashews and ricotta in a food processor for about one minute. Add all other coconut filling ingredients and continue to process until smooth and creamy.
  2. Pour over the base and spread evenly. Place in the fridge for a minimum of 30 minutes.

For the raspberry topping

  1. Heat raspberries in the microwave to allow mixing to break up all main ‘chunks’. Dissolve the gelatine and Sweetvia in boiling water and mix into raspberries with vanilla.
  2. Pour over coconut layer.
  3. Place back into the fridge, mix. 2 hrs to set.
  4. Carefully remove from tin and slice with a sharp, hot knife. Note: it is best to wipe knife clean after each cut to maintain a clean slice.

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