Published: · Modified: by Anthea
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4.89 from 17 votes
Lamington balls which are easy to make and don't need baking. Each ball has a whole raspberry, cashew coconut filling, is dipped in a luscious chocolate ganache and coated with coconut.
What are lamingtons?!
Lamingtons are a very popular Australian cake where a vanilla sponge is covered covered in chocolate and dipped in desiccated coconut. If you're lucky, you'll find lamingtons with a jam or cream filling! They are common in local bakeries and supermarkets in Australia.
In saying that, I've seen lamingtons sold in bakeries overseas which looked and tasted very similar to what I have at home. However, I have to say there is definitely a certain nostalgia from having an Aussie-made lamington!
How to make lamingtons vegan?
I haven't published a recipe for baked lamingtons, YET. However, I made the most epic vegan lamingtons for my Melbourne book launch which people claimed to be 'the best lamingtons they ever ate.' I will share the recipe with you all soon, so watch this space!
For this recipe, I turned the classic lamington into an unbaked raw-ish treat by:
- making the vanilla sponge a fluffy cashew coconut mixture
- making the chocolate frosting into a chocolate ganache
- using a whole raspberry instead of raspberry jam
I took my favourite parts of my raw vegan lamingtons and simplified it to make into a bliss ball version! These lamington bliss balls are amazing because they are so easy to eat and you get almost a bite of all flavours in each nibble!
Can I make these lamington balls for non-vegans?!
YES! I made the bliss balls for several events and they were always a big hit with vegans and non-vegans.
I love serving the lamington balls at parties. They are simply the best size for guests to pick up and nibble on. Well, that's if I don't eat up all of the bliss balls before guests arrive ;).
Okay, how do I make these lamington balls?
I've also made an step-by-step YouTube video showing how to make these lamington balls.
Feel free to check out my other videos on my channel and remember to subscribe :).
More vegan Australian recipes
- Easy Vegan Lamingtons
- Raw vegan lamingtons with cream and jam
- Creamy Vegan Custard Tart
- Vegan Anzac Biscuits
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Print Recipe
4.89 from 17 votes
Decadent raw vegan lamington bliss balls
Lamington balls which are easy to make and don't need baking. Each ball has a whole raspberry, cashew coconut filling, is dipped in a luscious chocolate ganache and coated with coconut.
Prep Time30 minutes mins
Cook Time0 minutes mins
Setting Time10 minutes mins
Total Time40 minutes mins
Cuisine: Australian, New Zealand, Vegan
Servings: 10 balls
Author: Anthea
Ingredients
Bliss balls
- 1 cup (130g) raw cashews
- ⅓ cup (27g) desiccated coconut / fine shredded coconut
- ¼ cup (~100g) any light-coloured sweetener, such as rice malt syrup or maple syrup
- 2 tablespoons (30g) coconut oil
- 10 x whole raspberries, fresh or frozen
Chocolate (note 1)
- ⅓ cup (~50g) cacao butter, chopped
- ⅓ cup (35g) cocoa or raw cacao powder
- ¼ cup (~100g) any light-coloured sweetener, such as rice malt syrup or maple syrup, to taste
- 2 tablespoons (30g) coconut oil
- 2 tablespoons (30g) thick scoopable canned coconut cream
Coating
- ½ cup (40g) fine shredded coconut / desiccated coconut
Instructions
To make the bliss balls:
Add the cashews and coconut to a food processor and process until it forms coarse crumbs. Add the rice malt syrup and coconut oil to and process until combined.
Using wet hands, gently wrap about 2 tablespoons of the bliss ball mixture around each raspberry making sure there are no gaps otherwise the raspberry may leak. Place balls on a lined plate or tray and set aside in the freezer until needed.
To prepare the chocolate coating:
If you're making your own chocolate, melt all ingredients in a small saucepan or in a double-boiler over low heat. Use an immersion blender to fully emulsify the mixture so the oils are fully combined with the rest of the ingredients. If you're using store-bought chocolate, melt it in a saucepan or in a double-boiler over low heat.
To assemble:
When the balls are firm to the touch, remove from the freezer. Using a fork, quickly dip each ball in the chocolate then toss in the coconut. Return the balls to the freezer for at least 10 minutes to allow the chocolate to set.
Store bliss balls in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. The bliss balls can be kept at room temperature for 1 day.
Notes
- Or use ½ cup (50g) store-bought vegan chocolate.
Nutrition
Serving: 1 ball | Calories: 281kcal | Carbohydrates: 22g | Protein: 4g | Fat: 22g | Sodium: 19mg | Potassium: 185mg | Fiber: 3g | Sugar: 13g | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!
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Reader Interactions
Lyn says
Super delicious Anthea, well done you! Mine were a bit oily though and wondered if you had any suggestions..... maybe reduce the oil? I used rice syrup and coconut oil and measured using grams so should be accurate. Thanks again for a fantastic recipe! 🙂Reply
- Anthea says
Hi Lyn! I'm so glad that you enjoyed these lamington balls! It's great that you used grams as well :). With the oiliness, it might just be from the warm climate right now (if you're in Australia)! To work around this, you can chill the ball mixture in the fridge for just 30 minutes or reduce the oil as you said. I hope that helps and thanks so much for your feedback!
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- Lyn says
I'm sure the hot weather is the culprit! Great suggestion about chilling, I'll try that, thanks so much and happy new year. 🙂
- Lyn says
Hi Anthea, thanks for the recipe, do you think blueberries would work in place of raspberries? 🙂Reply
- Anthea says
Hi Lyn, my pleasure! Yes, blueberries will work well too 🙂
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- Craig says
Hi Anthea,
Could you substitute the cashews with something like oat meal for those with nut allergies?
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- Anthea says
Hi Craig, good question! I haven't tried these lamington balls with something like oatmeal and the only way to tell is to experiment! However, I think you may need to add more coconut oil as cashews contain a bit of natural fats which adds to the texture. I hope that helps!
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- Fanni says
Hello 🙂 Thank you for sharing this amazing recipe!
Do you reckon I could use agave syrup instead of rice syrup and coconut butter instead of coconut oil?Reply
- Fanni says
* in the cashew baseReply
- Anthea says
Hi Fanni! Yes, agave syrup will work but I recommend adding a little less as it's much more sweet and runnier than rice syrup! You'll only need enough to make the cashew base stick toegther :). Also yes, coconut butter instead of oil will work well for this recipe! Hope that helps :).
- Jodi says
Hi Anthea,
Great recipe. To lower the sugar & carb content, can the rice malt syrup be replaced with something like granulated erythritol, or is there a reason it has to be syrup?Reply
- Anthea says
Hi Jodi, thank you! The rice syrup also helps everything stick together. Perhaps try to make a syrup mixing erythritol and water in a small saucepan?
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- Henry says
i love this recipeReply
- Anthea says
Glad to hear!
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- Sophia says
Such a beautiful page!
Reply
- Anthea says
Aw, thanks Sophia!
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- Bree says
What is the nutrition value of these ones? They look delicious!
Reply
- Anthea says
Thanks! I don't measure the nutrition of my food. However, you're welcome to use an online calculator to measure the nutrition. Thanks!
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- Jennifer says
This is a deliciously awesome recipe. Made this twice in two weeks! First week was a trial and second week for The Biggest Morning Tea. both times turned out perfect! They were a hit!
I did have to tweek it a little as I didn't have rice malt syrup so i substituted it with honey (less than specified so its not too sweet) and I mixed lindt milk chocolate to normal dark chocolate as the coating. I will keep making these as its easy, delicious and a very good source of protein after a weight session.
Thank you Anthea for sharing your amazing recipe!Reply
- Anthea says
Ooh I'm soo glad you enjoyed them Jennifer! Good idea to use store-bought chocolate as the coating. I do that when i dont want to find the ingredients for home-made chocolate! I love having them as a healthy snack too. Have a lovely week 🙂
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- Peta says
My friend made the lamington bliss balls. What can I say but mmmm bliss. It has crunch and flavour not sweet and then the surprise ping of the fresh raspberry such a delightful surprise. My friend did such a good job at making theseReply
- Anthea says
I'm soo glad that you and your friend enjoyed them!!!
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- Belinda Godhard says
This is absolutely gorgeous. The raspberry in the middle just tops it off. Thanks for sharing, my mouth is in heaven. So easy to makeReply
- Anthea says
I'm so glad that you like it Belinda! Thank you so much xo
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- Michelle Turner says
This is one of the easiest raw food recipes I have come across & very scrummy!Reply
- Anthea says
Aw, I'm soo glad that you enjoyed it!
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- Mel says
Your lamington bliss balls are delightful! I wish I had watched the video in full to see how you did your chocolate coating, you way is definately neater!! I only watched far enough to see if you had an American accent so I knew the tablespoon measurementsReply
- Anthea says
Haha, I'm glad that you enjoyed the bliss balls!
Reply
- Mao says
Can't wait to give it a try! I like the video too!Reply
- Anthea says
I hope you enjoy them 🙂
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- Alison says
Wow, Anthea! These look incredible... truly inspired! 😉Reply
- Anthea says
Aw, thank you Alison! It's one of my favourite recipes xo
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