We can almost taste it. The chocolatey coconutty goodness of a fresh lamington from the days of our youth… Fellow Aussies, you will know just how nostalgic and reminiscent this unique flavour is. It’s not just a chocolate covered sponge cake smothered in coconut. It’s so much more. It’s the memories that come with it and it’s so authentically Australian.
As Australia Day peers its head around the corner of January, we thought we’d test out a healthy, nourishing way to enjoy this Aussie classic. Behold – the Lamington Bliss Ball!
Preparation time: 40 mins (including setting time)
Here’s What You Need:
3/4 cup dates (seeded)
2 cups almond meal
2 tbs coconut oil, melted
20 grams cacao butter, melted
1 tsp vanilla bean paste
¾ cup desiccated coconut
2 tbs honey
3 tbs coconut oil, melted (not hot)
1 tbs honey
Here’s what to do:
Blend all ingredients together in a blender until combined and mixture sticks together when squeezed.
Measure 1 heaped tablespoon of the mixture, and squeeze (don’t roll) mixture into a ball in your hands. If your mixture is too wet, add a small amount of almond meal.
Once your balls are formed, place in freezer for 20 mins.
Mix honey, cacao and coconut oil together until smooth and silky. Using a fork to lift your frozen bliss ball, dip it in the chocolate mixture to coat.
Lift out with fork and place in desiccated coconut. Roll around to coat, then place on a tray.
Once all balls are completed, place back in freezer to set chocolate.
Kitchen hack: Instead of using cacao, choose your favourite clean chocolate, and melt with 1 tbs coconut oil. Its then ready to coat your balls!