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!
Decadent raw vegan lamington bliss balls
- 1 cup raw cashews
- 1/3 cup desiccated coconut
- 1/4 cup any light-coloured sweetener, such as rice malt syrup or maple syrup
- 2 tablespoons coconut oil
- 1/2 cup whole raspberries, fresh or frozen
- 1/2 cup desiccated coconut
- To make the bliss balls: Add the cashews and coconut to a food processor and process until it forms coarse crumbs. Add the rice malt syrup and coconut oil to and process until combined.
- Using wet hands, gently wrap about 2 tablespoons of the bliss ball mixture around each raspberry making sure there are no gaps otherwise the raspberry may leak. Place balls on a lined plate or tray and set aside in the freezer.
- To make the chocolate: If you're making your own chocolate, melt all ingredients in a small saucepan or in a double-boiler over low heat. Use an immersion blender to fully emulsify the mixture so the oils are fully combined with the rest of the ingredients. If you're using store-bought chocolate, melt it in a saucepan or in a double-boiler over low heat.
- When the balls are firm to the touch, remove from the freezer. Using a fork, quickly dip each ball in the chocolate then toss in the coconut. Return the balls to the freezer for at least 10 minutes to allow the chocolate to set.
- Store bliss balls in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. The bliss balls can be kept at room temperature for 1 day.