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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 Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Dessert
Cuisine: Australian, New Zealand, Vegan
Servings: 10


Bliss balls




  • 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.


* Or use ½ cup (50g) chopped store-bought vegan chocolate
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