Lamington Bliss Balls

These lamington bliss balls capture the flavours and textures of the classic lamington in a bite-size bliss ball! Each ball features a cashew and coconut base with a whole raspberry inside, dipped in rich chocolate ganache and rolled in coconut.

Course Dessert

Cuisine Australian, New Zealand, Vegan

Prep Time 30

Cook Time 0

Setting Time 10

Total Time 40

Servings balls

Calories 281

Author Anthea

Ingredients

Bliss balls

1 cup (130g) raw cashews
⅓ cup (25g) desiccated coconut / fine shredded coconut
¼ cup (85g) rice malt syrup or 3-4 tablespoons of 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) fine shredded coconut / 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

Or use 1/2 cup (50g) store-bought vegan chocolate.

Nutrition