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    Home » Cooking Style » No Bake Desserts

    Published: Jul 13, 2017 · Modified: Apr 5, 2022 by Anthea

    Decadent raw vegan lamington bliss balls

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    4.84 from 12 votes

    Lamington balls which are easy to make and don't need baking. Each ball has a whole raspberry, cashew coconut filling, is dipped in a luscious chocolate ganache and coated with coconut.

    What are lamingtons?!

    Lamingtons are a very popular Australian cake where a vanilla sponge is covered covered in chocolate and dipped in dessicated coconut. If you're lucky, you'll find lamingtons with a jam or cream filling! They are common in local bakeries and supermarkets in Australia.

    In saying that, I've seen lamingtons sold in bakeries overseas which looked and tasted very similar to what I have at home. However, I have to say there is definitely a certain nostalgia from having an Aussie-made lamington!

    How to make lamingtons vegan?

    I haven't published a recipe for baked lamingtons, YET. However, I made the most epic vegan lamingtons for my Melbourne book launch which people claimed to be 'the best lamingtons they ever ate.' I will share the recipe with you all soon, so watch this space!

    For this recipe, I turned the classic lamington into an unbaked raw-ish treat by:

    • making the vanilla sponge a fluffy cashew coconut mixture
    • making the chocolate frosting into a chocolate ganache
    • using a whole raspberry instead of raspberry jam

    One of the most popular recipes on my blog is my raw vegan lamingtons with raspberry jam and cashew cream. As delicious as these are, I find it a little fiddly to make especially if you want lots of them (who doesn't).

    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!

    lamington ball sitting on top of other lamington balls. The lamington ball in focus has been bitten into showing the contents (whole raspberry, cashew filling, chocolate ganache and coconut)

    Can I make these lamington balls for non-vegans?!

    YES! I made the bliss balls for several events and they were always a big hit with vegans and non-vegans.

    I love serving the lamington balls at parties. They are simply the best size for guests to pick up and nibble on. Well, that's if I don't eat up all of the bliss balls before guests arrive ;).

    Okay, how do I make these lamington balls?

    I've also made an step-by-step YouTube video showing how to make these lamington balls.

    Feel free to check out my other videos on my channel and remember to subscribe :).

    More vegan Australian recipes

    • Easy Vegan Lamingtons
    • Raw vegan lamingtons with cream and jam
    • Creamy Vegan Custard Tart
    • Vegan Anzac Biscuits

    Follow Rainbow Nourishments on Instagram, Facebook, and Pinterest, and subscribe via email to receive all of our latest recipes!

    Print Recipe
    4.84 from 12 votes

    Decadent raw vegan lamington bliss balls

    Lamington balls which are easy to make and don't need baking. Each ball has a whole raspberry, cashew coconut filling, is dipped in a luscious chocolate ganache and coated with coconut.
    Prep Time30 mins
    Cook Time0 mins
    Setting Time10 mins
    Total Time40 mins
    Cuisine: Australian, New Zealand, Vegan
    Servings: 10 balls
    Author: Anthea

    Ingredients

    Bliss balls

    • 1 cup (130g) raw cashews
    • ⅓ cup (27g) desiccated coconut
    • ¼ cup (~100g) any light-coloured sweetener, such as rice malt syrup or maple syrup
    • 2 tablespoons (30g) coconut oil
    • 10 x whole raspberries, fresh or frozen

    Chocolate (note 1)

    • ⅓ cup (~50g) cacao butter, chopped
    • ⅓ cup (35g) cocoa or raw cacao powder
    • ¼ cup (~100g) any light-coloured sweetener, such as rice malt syrup or maple syrup, to taste
    • 2 tablespoons (30g) coconut oil
    • 2 tablespoons (30g) thick scoopable canned coconut cream

    Coating

    • ½ cup (40g) desiccated coconut

    Instructions

    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 until needed.

    To prepare the chocolate coating:

    • 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.

    To assemble:

    • 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.

    Notes

    1. Or use ½ cup (50g) store-bought vegan chocolate.

    Nutrition

    Serving: 1 ball | Calories: 281kcal | Carbohydrates: 22g | Protein: 4g | Fat: 22g | Sodium: 19mg | Potassium: 185mg | Fiber: 3g | Sugar: 13g | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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      Recipe Rating




    1. Jodi says

      May 22, 2020 at 12:46 pm

      5 stars
      Hi Anthea,
      Great recipe. To lower the sugar & carb content, can the rice malt syrup be replaced with something like granulated erythritol, or is there a reason it has to be syrup?

      Reply
      • Anthea says

        May 22, 2020 at 6:38 pm

        Hi Jodi, thank you! The rice syrup also helps everything stick together. Perhaps try to make a syrup mixing erythritol and water in a small saucepan?

        Reply
    2. Henry says

      May 13, 2019 at 4:00 pm

      5 stars
      i love this recipe

      Reply
      • Anthea says

        May 13, 2019 at 4:06 pm

        Glad to hear!

        Reply
    3. Sophia says

      October 24, 2018 at 9:46 pm

      Such a beautiful page!

      Reply
      • Anthea says

        November 13, 2018 at 6:44 pm

        Aw, thanks Sophia!

        Reply
    4. Bree says

      October 02, 2018 at 6:07 pm

      What is the nutrition value of these ones? They look delicious!

      Reply
      • Anthea says

        October 03, 2018 at 8:18 pm

        Thanks! I don't measure the nutrition of my food. However, you're welcome to use an online calculator to measure the nutrition. Thanks!

        Reply
    5. Jennifer says

      May 22, 2018 at 8:51 pm

      5 stars
      This is a deliciously awesome recipe. Made this twice in two weeks! First week was a trial and second week for The Biggest Morning Tea. both times turned out perfect! They were a hit!
      I did have to tweek it a little as I didn't have rice malt syrup so i substituted it with honey (less than specified so its not too sweet) and I mixed lindt milk chocolate to normal dark chocolate as the coating. I will keep making these as its easy, delicious and a very good source of protein after a weight session.
      Thank you Anthea for sharing your amazing recipe!

      Reply
      • Anthea says

        June 12, 2018 at 10:51 am

        Ooh I'm soo glad you enjoyed them Jennifer! Good idea to use store-bought chocolate as the coating. I do that when i dont want to find the ingredients for home-made chocolate! I love having them as a healthy snack too. Have a lovely week 🙂

        Reply
    6. Peta says

      May 11, 2018 at 4:49 pm

      4 stars
      My friend made the lamington bliss balls. What can I say but mmmm bliss. It has crunch and flavour not sweet and then the surprise ping of the fresh raspberry such a delightful surprise. My friend did such a good job at making these

      Reply
      • Anthea says

        May 19, 2018 at 8:24 pm

        I'm soo glad that you and your friend enjoyed them!!!

        Reply
    7. Belinda Godhard says

      April 22, 2018 at 2:59 pm

      5 stars
      This is absolutely gorgeous. The raspberry in the middle just tops it off. Thanks for sharing, my mouth is in heaven. So easy to make

      Reply
      • Anthea says

        May 09, 2018 at 12:00 pm

        I'm so glad that you like it Belinda! Thank you so much xo

        Reply
    8. Michelle Turner says

      March 03, 2018 at 12:15 am

      5 stars
      This is one of the easiest raw food recipes I have come across & very scrummy!

      Reply
      • Anthea says

        March 11, 2018 at 10:48 pm

        Aw, I'm soo glad that you enjoyed it!

        Reply
    9. Mel says

      February 16, 2018 at 9:25 am

      5 stars
      Your lamington bliss balls are delightful! I wish I had watched the video in full to see how you did your chocolate coating, you way is definately neater!! I only watched far enough to see if you had an American accent so I knew the tablespoon measurements

      Reply
      • Anthea says

        February 19, 2018 at 12:43 am

        Haha, I'm glad that you enjoyed the bliss balls!

        Reply
    10. Mao says

      July 25, 2017 at 4:18 am

      5 stars
      Can't wait to give it a try! I like the video too!

      Reply
      • Anthea says

        July 28, 2017 at 8:03 am

        I hope you enjoy them 🙂

        Reply
    11. Alison says

      July 14, 2017 at 4:37 pm

      5 stars
      Wow, Anthea! These look incredible... truly inspired! 😉

      Reply
      • Anthea says

        July 28, 2017 at 8:04 am

        Aw, thank you Alison! It's one of my favourite recipes xo

        Reply

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