To make the Lamington base, add the almond meal, soaked cashews, coconut, water, rice malt syrup and coconut oil to a blender and blend until combined.
Line a 12cm x 27cm baking tin with baking paper. Pour the base mixture evenly into the tin and freeze for a minimum of 3 hours.
To make the chocolate coating, add the coconut oil, cacao powder and rice malt syrup to a small saucepan. Cook over a medium heat for 3–5 minutes, stirring frequently until the mixture is totally combined and smooth. Pour the mix into a large bowl or use Chocolate Rum Sauce and Salted Caramel Sauce.
To construct the lamingtons, remove the chilled base carefully from the baking tin and cut it into 10 even rectangles. Prepare a large plate with desiccated coconut for rolling and place alongside the bowl of chocolate coating. Dunk each piece into the chocolate coating, then roll in the desiccated coconut. Repeat this for all the pieces.
Carefully cut each coated piece in half lengthwise. Use a butter knife to spread enough of the Sugar Free Rosella Jam to generously cover one half and place the other on top. Gently press to bind both halves together. Repeat for all the pieces.
Put the lamingtons in an airtight container in the freezer to firm up for a few hours. Let them defrost for 30–60 minutes before serving.