Raw Lamington Balls

Raw Lamington Balls

  • Serves: 22 balls
  • Prep Time: 00:20
  • Cooking Time: 00:00
  • * Plus 10 minutes in the freezer
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Delicious raw paleo and vegan Lamington Bliss Balls. Celebrate Australia Day with a healthier version of our iconic Australian Lamington cake.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 cup macadamia nuts
  • 3/4 cup almond meal/flour, (from blanched almonds)
  • 3/4 cup coconut (organic finely-shredded)
  • 2 Tbsp maple syrup (100%)
  • 1 Tbsp coconut oil
  • 2 tsp vanilla extract (organic)
  • Pinch of fine sea salt
  • CHOCOLATE COATING:
  • 100g block of 80% dark chocolate, broken into pieces
  • 2 Tbsp coconut oil
  • 1 tsp maple syrup (100%)
  • Extra coconut (organic finely-shredded), to roll the balls in

Directions

Add the macadamias, almond meal, coconut, maple syrup, coconut oil, vanilla and salt to a food processor. Blend for 25 seconds or until you have a smooth texture that's combined well and rolls easily into balls.

Scoop out small amounts of the mixture and roll into walnut size balls and place on a lined tray. Place in the freezer 10 minutes to firm up while preparing the coating.

Add the chocolate and coconut oil to a double boiler or you can use a glass bowl that will sit over a saucepan with 2.5cm of simmering water. Melt stirring over a gentle heat. Remove from the heat and add the maple syrup, stir to combine. Leave the pot of chocolate sitting on the saucepan of hot water to prevent the chocolate thickening.

Remove the chilled balls from the freezer and line another tray with baking paper. Add a small amount of fine coconut to a small bowl (you will add more coconut as you go).

Place one ball at a time into the chocolate mixture, rollover to coat. Lift out on a fork to allow the excess chocolate to drip off. Transfer to the bowl of coconut and pick up some of the coconut and drop on top of the ball, then roll to coat evenly (this will prevent your fingers getting covered in chocolate when you roll). Add more coconut as needed.

Place each coated ball on the clean prepared tray, then transfer to the fridge or freezer to set the coating.

Store in an airtight container in the fridge until ready to serve. The balls will keep for up to 10 days or frozen for 3 months.

Optional: You will have chocolate leftover as there needs enough in the saucepan to make it easy to coat the balls. I add the leftover coconut from coating to the chocolate and mix well. Then spoon into mini silicon muffin trays and set in the fridge for a chocolate snack (you could also add a few nuts).

macadamia nuts

The Macadamia tree is indigenous to Australia. Macadamias are full of heart healthy fats, they have more omega 3 fats than any other nut. There is no need to soak macadamias. They make a very creamy delicious dairy free milk.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.

coconut (organic finely-shredded)

In the majority of my recipes where I use dried coconut, I use finely-shredded desiccated coconut (unless I have stated otherwise). Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur dioxide).

maple syrup (100%)

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

dark chocolate

In some of my recipes I have used Paleo approved dark chocolate drops/chips, they are dairy, soy, and gluten-free (my favourite brands are, 'Absolute Organic' or 'Chef's Choice' certified organic 70% cacao, purchase online or from health food stores). I also used 70 - 85% organic dark chocolate blocks, they can be broken into pieces or melted for recipe. I also make my own chocolate from: cacao butter or coconut oil, raw cacao powder and sweetened with 100% maple syrup, pinch of sea salt and vanilla extract.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

maple syrup (100%)

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

coconut (organic finely-shredded)

In the majority of my recipes where I use dried coconut, I use finely-shredded desiccated coconut (unless I have stated otherwise). Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur dioxide).