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Lamington Bliss Balls

These Lamington Bliss Balls are yummy, super easy to make and tick most of the boxes - gluten free, dairy, free, refined sugar free, vegan and paleo!
4.75 from 4 votes
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Category: Bliss Balls
Cuisine: Australian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 16
Calories: 170kcal


  • ¾ cup macadamias
  • 1 ½ cups shredded coconut
  • ¼ cup coconut oil
  • ¼ cup maple syrup
  • 2 teaspoons vanilla extract or paste

Chocolate Coating

  • ¼ cup coconut oil
  • 1 tablespoon pure maple syrup
  • ¼ cacao powder


  • ¼ cup Shredded coconut for coating


  • 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.


  • 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.


Serving: 1bliss ball | Calories: 170kcal | Carbohydrates: 10g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 27mg | Potassium: 71mg | Fiber: 1g | Sugar: 8g | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg