LAMINGTON BLISS BALLS

LAMINGTON BLISS BALLS

By
From
Bliss Bites
Makes
18
Prep
25 mins

Australians love lamingtons – it’s an iconic national cake-dessert that was developed in the late 1800s in Queensland (fun fact!). This raw bliss ball adaptation is packed with healthy fats and antioxidants that arguably make these a better way to enjoy this nostalgic favourite. Everybody loves a lamo’! (Which is Australian for lamington. Down here, we like to shorten our words.)

Ingredients

Quantity Ingredient

COCONUT MIXTURE

Quantity Ingredient
160g macadamia nuts
180g desiccated cocont
80ml maple syrup
60ml coconut oil

FILLING

Quantity Ingredient
40g chia jam
or refined sugar-free raspberry jam

COATING

Quantity Ingredient
100g dark chocolate, melted and cooled
90g desiccated coconut

Method

  1. To make the coconut mixture, combine the macadamia nuts, coconut, maple syrup and coconut oil in your food processor and process until smooth.
  2. Line a baking tray with baking paper. Take about a tablespoon of the coconut mixture at a time and roll it into 2.5 cm balls. Working with one at a time, flatten each ball in your hand into a circle that’s about 5 cm across. Blob ½ teaspoon of the jam into the middle then close the circle around the jam, squeezing the joins gently together so it can’t get out. Gently re-roll the whole thing into a neat ball. Place each ball on the tray then refrigerate (or freeze) them for about 30 minutes, or until they firm up.
  3. Dip the balls in the chocolate, allowing any excess chocolate to drain off then roll each ball in the coconut to lightly coat. Return them to the fridge or freezer on the tray for the chocolate to set then, once it’s set, transfer the balls to an airtight container and refrigerate or freeze them. These will keep for up to 2 weeks in the fridge, and a couple of months in the freezer.

NOTE

  • For an alternative coating, combine 50 g melted cacao butter or coconut oil, 1 tablespoon raw cacao powder and 1 tablespoon maple syrup in a bowl and dip the balls in this before coating in desiccated coconut. You’ll need around 90 g of coconut.
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