Decadent Lamington Bliss Balls

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I would normally have baked lamingtons for Australia Day. However, my oven was still out of action, so I had to think of a Plan B! I thought bliss balls would make a tasty alternative. Keeping with an Australian theme, I chose to use macadamia nuts. Did you know Macadamia nuts are indigenous to Australia?

The first time I made them, I had to try and lightly toast the macadamia nuts the best way I could by using a fry pan, which this was not ideal, but it did lessen the raw taste. The next couple of times I made them I used my oven, and the lightly roasted flavour made all the difference to the end result. I added a layer of decadence to my bliss balls by dipping them into raw chocolate before rolling them in the coconut.

You can use coconut oil in place of the cacao butter. However, the chocolate coating will melt more quickly on your fingers once out of the refrigerator.

For accurate cup measurements, I sift the raw cacao before measuring to make sure there are no lumps/clumps. All cup measurements are firmly packed.

The bliss balls are best eaten straight from the refrigerator.

Update: I increased the raw cacao powder in the chocolate from 1 tablespoon to 2 tablespoons, this made the chocolate thicker and richer.

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Makes 20

Ingredients
100g (3.5 ounces or approx. 8 medium sized) Medjool dates (weight was taken after the seeds have been removed)
176g (6.2 ounces or 1 cup) macadamia nuts, lightly toasted
96g (3.4 ounces or 1 cup) desiccated coconut (I use this brand)
10g (0.3 ounces or 2 tablespoons) raw cacao powder (I use this brand)
Wet
1 tablespoon (15ml) coconut oil, melted (I use this brand)
2 tablespoons (30ml) pure maple syrup
1 teaspoon (5ml) vanilla paste
A pinch of salt
Chocolate Dipping
2 tablespoons (30ml) raw cacao butter or coconut oil, melted (I use this brand)
10g (0.3 ounces or 2 tablespoons) raw cacao powder (I use this brand)
1 tablespoon (15ml) pure maple syrup
Other
60g (2.2 ounces or ½ cup plus 2 tablespoons) desiccated coconut (I use this brand)

Line a tray with baking paper or parchment, then set aside.

Add the bliss ball ingredients and process until the mixture becomes a coarse paste.

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Take 20g or 0.7 ounces, which is about 1 tablespoon, of the mixture and roll into balls before setting aside.

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To make the chocolate coating, add all the ingredients to a small bowl and whisk everything together. I like to use a small whisk to do this, as it helps disperse any small lumps in the cacao powder. The chocolate will have a thin and syrupy consistency.

Have the bowl of coconut close to the chocolate bowl. Then, using a fork to balance the bliss ball, dunk it into the chocolate and gently drag the fork along the rim of the bowl/jug to scrape off any excess. I found that after dunking 10 bliss balls, I needed to give the chocolate a quick zap for a few seconds in the microwave, to make it runny again.

Now toss the bliss ball through the coconut until it’s completely covered, applying little pressure to help the coconut stick.

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Place the bliss balls on the prepared tray. Once all the balls have been rolled in the coconut, place them back in the refrigerator to set.

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Store in an airtight container in the refrigerator.

Recipe by: The Gluten & Dairy Free Bakehouse

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