Lamington Bliss Balls (Gluten-Free & No- Bake)
Easy no‑bake lamington bliss balls made with simple whole‑food ingredients. Soft, chocolatey, gluten‑free, and perfect for lunchboxes, snacks, or a healthier sweet treat.
I found this awesome recipe on Skinnymixers and decided to adapt these gluten-free lamington balls to a Becomingness version and share it with you.
WHY YOU WILL LOVE THESE LAMINGTON BLISS BALLS
These Lamington Bliss Balls are a fun, no‑bake twist on the classic Aussie favourite — soft, chocolatey, coconut‑coated and completely gluten‑free.
They’re made with simple whole‑food ingredients and come together in minutes, making them perfect for lunchboxes, afternoon snacks, or a healthier dessert option. The texture is beautifully soft and fudgy, with that nostalgic lamington flavour in every bite.
Whether you’re prepping snacks for the week or need a quick treat for entertaining, these healthy lamington bliss balls are easy, delicious, and always a crowd‑pleaser. Plus, they’re naturally gluten‑free and dairy‑free.
INGREDIENTS YOU’LL NEED
Macadamias – the original recipe used cashews, but in my version I used macadamias. You can also used blanched almonds.
Maple syrup – You could also use rice malt syrup or honey instead of the maple syrup
Vanilla paste– you can use either vanilla paste or extract. Both will work well.
Shredded coconut – one of the main ingredients needed to make these bliss balls as well being used to coat them.
HOW TO MAKE LAMINGTON BLISS BALLS
I love how easy bliss balls are to make. They really are super easy and only involve a handful of simple steps.
To make these no-bake lamington bliss balls, you first add the ingredients to your high-speed blender or a food processor and process until combined. Then the mixtures roll into balls and place in your refrigerator to firm up for 20-30 minutes.
While the bliss balls are firming up, make your chocolate mixture. Then coat the lamington bliss balls in the chocolate and then roll them in some shredded coconut and place in the freezer to set.
Some other bliss ball recipes that I love include these salted caramel bliss balls and these coconut rough bliss balls as well as these lemon coconut bliss balls.
TIPS FOR PERFECT BLISS BALLS
- Adjust the texture as needed
If the mixture feels too soft or sticky, add a little extra desiccated coconut. If it’s too dry or crumbly, add 1–2 teaspoons of water or a touch more coconut oil to bring it together. - Chill the mixture before rolling
Popping the mixture into the fridge for 10–15 minutes makes it much easier to roll into smooth, even balls. - Use a small cookie scoop
This helps you portion the mixture evenly and keeps all the bliss balls the same size. - Roll while slightly chilled
The mixture should be firm but still pliable. If it warms up too much, return it to the fridge for a few minutes. - Coat generously in coconut
Roll each ball firmly in desiccated coconut to get that classic lamington look and stop them sticking together in storage.
RECIPE FAQS
Yes you can! Cashews or blanched almonds work just as well to make these bliss balls.
Keep these bliss balls stored in the refrigerator in an air-tight container for up to 5 days.
Yes, you can keep these stored in your freezer for up to 3 months. Just make sure you keep than in an air-tight container.
Looking for easy to make treats? Try these:
The Tastiest Gluten Free Chocolate Chip Cookies
Lastly, if you make these healthy bliss balls, then I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Lamington Bliss Balls
Ingredients
- 3/4 cup macadamias
- 1 1/2 cups shredded coconut
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract or paste
Chocolate Coating
- 1/4 cup coconut oil
- 1 tablespoon pure maple syrup
- 1/4 cup cacao powder
Rest
- 1/4 cup Shredded coconut for coating
Instructions
- Process ingredients. Add macadamias, shredded coconut, coconut oil, maple syrup and vanilla paste to high speed blender and process until completely combined.
- Roll into balls. Roll into small balls then place on a lined baking tray in the freezer to firm up for 20-30 minutes.
- Make raw chocolate. To make the chocolate coating, melt the coconut oil in a saucepan on low heat. Once melted, remove from heat, add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through.
- Coat bliss balls. Once the bliss balls are ready, coat in the chocolate mixture and then in the shredded coconut. Then place back in the freezer for a minimum of 10 minutes to set.
Notes
- The cook time does not include the time it takes for lamington bliss balls to firm up.
- If you do not have macadamias, you can use cashews or blanched almonds.
- Keep these bliss balls stored in the refrigerator in an air-tight container for up to 5 days or in your freezer for up to 3 months.
Everyone lived these little morsels for f delight so much so that they didn’t last very long. About to make for a second time and planning on hiding them! Thanks Ness.