One of the most popular recipes on my blog is my raw vegan lamingtons with raspberry jam and cashew cream. What’s not to love about a fluffy cashew and coconut filling, a tart raspberry jam and the most decadent chocolate coating?! However, the recipe method is a little fiddly and things get really messy if you’re making a lot of them.
I took my favourite parts of that recipe and simplified it to make into a bliss ball version! These lamington bliss balls are amazing because they are so easy to eat and you get almost a bite of all flavours in each nibble!
I’ve made the decadent bliss balls for several events and they have always been a big hit. If I ever have guests over, I would definitely serve them this… if I don’t eat up all of the bliss balls before they arrive.
I’ve also made an instructional YouTube video on how to make these bliss balls, which you can see below. On that note, I recently decided to branch out into YouTube as I really enjoy teaching cooking and lots of my interstate and international followers have asked me to make my cooking classes available online! Feel free to check out my other videos on my channel and remember to subscribe :).
If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!
- 1 cup cashews
- ⅓ cup desiccated coconut
- ¼ cup rice malt syrup
- 2 tablespoons coconut oil
- ½ cup whole raspberries, fresh or frozen
- ¼ cup cacao butter, ¼ cup cacao powder, 2 tbsp rice malt syrup, 2 tbsp coconut oil, 2 tbsp coconut cream OR ¼ cup store-bought chocolate, chopped
- ½ cup desiccated coconut
- For the bliss balls, add the cashews and coconut to a food processor and whizz until they form coarse crumbs.
- Add rice malt syrup and coconut oil to food processor and whizz until combined.
- Using wet hands, gently wrap about 2 tablespoons of bliss ball mixture around each raspberry. Set aside in the freezer.
- Meanwhile, if you're making your own chocolate, melt or ingredients in a small saucepan over low heat. If you're using store-bought chocolate, melt in the saucepan.
- When the balls are firm to the touch, remove from the freezer and quickly dip each in the chocolate then toss in the coconut. Set aside in the fridge for at least 10 minutes to allow the chocolate to set.
- Serve bliss balls straight from the fridge or allow to soften at room temperature for about 10 minutes.
- Store in an airtight container in the fridge for up to 5 days or in the freezer for up to a month.