Whammie Lammie Bliss Balls
Australia Day is just around the corner which means:
- BBQs - have you seen my honey & tamari bbq Chicken Skewer recipe yet?
- Pavolva - check out my fav healthy pay recipe from my Eat Seasonal - Summer Edition eBook
- Lamingtons - see below for incredibly soft and fluffy lamington bliss ball recipe which will change your life... no word of a lie I actually shocked myself these are just soo good.
Such a simple recipe to create which everyone can enjoy and won't even know they are healthier than those crappy store bought preservative filled $2 packs of lamingtons. However, these may break the bank a little because I do use macadamias and almond meal which I have to consider remortgaging the house for every time we buy them!
These guys are dairy free, gluten free, paleo, vegetarian and can be made vegan friendly. But they are certainly not FUN free I just wouldn't do that to you guys. I love food.
I hope you all have a great Aussie Day and make sure if you make these you let me know @sofievankempen & #sofievankempen so I can check out your creations!
serving: 20 balls // prep time: 15 minutes prep, 30 minutes refrigeration
- 1 cup macadamias
- 1 cup shredded coconut
- 1/4 cup almond meal
- 2 tbsp raw honey*
- 1 tbsp coconut oil
- 1 tsp vanilla essence
- 1/4 cup coconut oil
- 1/4 cup cacao powder
- 1 tbsp raw honey*
- desiccated coconut for coating
- Add all ball ingredients to food processor and blend until a crumbly fine mixture.
- Roll into 20 cent size balls and place on a tray with baking paper.
- Pop into the freezer and let harden for 20 minutes.
- In the mean time make up the chocolate coating by heating the coconut oil in a saucepan on low heat until melted.*
- Whisk in the honey to the coconut oil until dissolved, then stir in the cacao until well combined.
- Once balls are set, coat them in the chocolate mixture, roll in shredded coconut and place back on the tray to go back into the freezer to harden.
- After 10 minutes, bliss balls will be ready to serve.
- You can store these in the fridge for 2 weeks or in the freezer for 6 months.
Note: *even if the coconut oil is melted due to living in a place like Ipswich where it is bloody 40'C, you still need to warm the coconut oil so it is easy to dissolve the honey through.
* you can substitute pure maple syrup in replacement of honey to make vegan