It’s one of my favourite teas in the range as the flavour is sooo delicious! So for all my lamington lovers you need to make this!

You will need following ingredients:
@t2tea Lamington tea
4 cups cashew nuts
1 cup walnuts
1 cup almonds
2 tablespoons cacao powder
6 tablespoons coconut oil
5 dates
2 cup coconut cream
7 tablespoons maple syrup
1 teaspoon vanilla essence
1 tablespoon lemon/lime zest
1 cup coconut desiccated
1 cup defrosted raspberries/ fresh

Method:
1. Brew 3 cups of @t2tea Lamington tea.
2. Soak 4 cups of cashews in brewed 2 cups of @t2tea Lamington tea for 8 hours.
3. First make the crust. Add to high speed blender/ food processor 1 cup walnuts, 1 cup almonds, 2 tablespoons cacao powder, 2 tablespoons coconut oil and 5 pre-soaked for 15 minutes dates. Pulsate above ingredients to form sticky mixture.
4. Press the sticky mixture into bottom of lined baking pan and freeze for 15 minutes
5. Make the coconut cheesecake layer. Place in your high speed blender 2 cups pre soaked cashews, 1 cup coconut cream, 4 tablespoons maple syrup, 1 teaspoon vanilla essence, juice from 1 lime, 2 tablespoons @t2tea Lamington tea, 1 tablespoon lime zest, 2 tablespoons coconut oil, 1 cup coconut desiccated.
6. Blend together until creamy consistency then pour over frozen crust layer and place it in the freezer for 1 hour.
7. Make the raspberry cheesecake layer. Place in your high speed blender: 2 cups pre soaked cashews, 1 cup coconut cream, 3 tablespoons maple syrup, 2 tablespoons @t2tea Lamington tea, 1 cup defrosted raspberries, 2 tablespoons coconut oil.
8. Blend until creamy texture, then pour over frozen coconut cheesecake layer and place in the freezer for 8 hours
9. Decorate with fresh fruits and coconut chips
10. Take out of the freezer 20-30 minutes before curing and serving.

Credit by: littlekalegirl