Lamingtons are a classic Australian bakery treat where two vanilla sponge cakes sandwich a sweet layer of jam, are covered in chocolate, and dipped in coconut. Unlike the classic treat, these lamingtons are vegan, bite-sized, and wholesome! This recipe features a whole raspberry encased by an unbaked cashew and coconut “sponge” dipped in chocolate and coconut. They are fun to eat because you get a burst of flavors with every bite. It is one of the most popular recipes on my website, and I have received rave reviews from my website readers, customers, family, and friends.
-Anthea Cheng
Anthea Cheng is author of Incredible Plant-Based Desserts. She is the creator of the blog and cake business Rainbow Nourishments. Follow her on Instagram @rainbownourishments. For more on Incredible Plant-Based Desserts, see here.
Ingredients
- Bliss Ball Mixture
- 1 cup cashews
- ⅓ cup desiccated coconut
- ¼ cup rice malt or maple syrup, or any other plant-based liquid sweetener
- 2 tablespoons coconut oil
- ½ cup fresh or frozen whole raspberries (Frozen is easier.)
- Coating
- 1 cup store-bought vegan chocolate, roughly chopped OR
- ⅓ cup cacao butter, chopped
- ⅓ cup raw cacao powder or cocoa powder
- 2 tablespoons rice malt or maple syrup, or any other plant based liquid sweetener to taste
- 2 tablespoons coconut oil
- 2 tablespoons coconut cream
- ½ cup desiccated coconut
Directions
To make the bliss ball mixture: Add the cashews and coconut to a food processor. Process until it forms small crumbs. Add the rice malt syrup and coconut oil 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 the balls on a lined plate or tray and set aside in the freezer.
To make the chocolate: If you have store-bought chocolate, gently melt it in a small saucepan or in a double boiler over low heat. If you are making your own chocolate, melt the cacao butter, cacao powder, and sweetener in the same way. Add the coconut oil and coconut cream to the melted chocolate and use a whisk or a stick blender to fully emulsify the mixture so the oils are fully combined with the rest of the ingredients.
Place the desiccated coconut in a shallow bowl. When the balls are firm to the touch, remove them from the freezer. Using a fork, quickly dip each ball in the chocolate and then toss them in the coconut. Return the balls to the freezer for at least 10 minutes to allow the chocolate to set.
Store the bliss balls in an airtight container at room temperature for 1 day, in the fridge for up to 5 days, or in the freezer for up to 1 month.
Tip: When coating the balls in chocolate and coconut, avoid getting the chocolate all over your hands (and face) by allowing the excess chocolate to drip through the fork, placing it in the shallow dish of coconut, and tossing coconut around the ball so you don’t have to touch the wet chocolate.
