Lamington Bliss Balls

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.

4.75 from 4 votes

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Category: Bliss Balls

Cuisine: Australian

Keyword: bliss balls, dessert, gluten free, lamingtons, raw dessert

Prep Time: 15

Total Time: 15

Servings:

Calories: 170kcal

Author: Vanessa Gengaroli

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.

Nutrition