Description
These lamington bliss balls are a healthy snack that also satisfy’s sweet cravings! Super simple to make, refined sugar-free, vegan and freezer friendly – make them now!
Ingredients
Scale
- 1½ cups (150 grams) almond meal (ground almonds)
- ½ cup (70 grams) macadamias
- 1 cup (80 grams) desiccated coconut PLUS extra to decorate
- ⅓ cup (80 ml) pure maple syrup
- ¼ cup (50 grams) coconut oil, melted and slightly cooled
- 1 teaspoon vanilla bean paste (or extract)
- 100 grams raspberries
- 100 grams dark chocolate, melted
Instructions
- Place the almond meal, macadamias and coconut into the bowl of a food processor and process until finely chopped.
- Add the maple syrup, coconut oil and vanilla bean paste to the bowl.
- Blitz again until combined.
- Take heaped teaspoons of the mixture and using wet or oiled hands shape into rounds. Flatten each round to create a circle. Place a raspberry into the centre of each circle. Fold the circle over the raspberry and roll into a round.
- Place in the fridge for 30 minutes to set.
- Dip each bliss ball into melted chocolate, allowing excess to drip off.
- Decorate with coconut. Place onto a tray lined with baking paper and pop back into the fridge until set. Enjoy x
Notes
Store bliss balls in the fridge for up to 4 days.
These bliss balls are freezer friendly. Store in an air tight container for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 30 minutes (setting time in fridge)
- Category: Dessert
- Method: Baking
- Cuisine: Australian