Lamington anyone? Try our game-changing Raw Lamington Balls.
Love a good Lamington but can’t face the intricate skill it takes to whip up the perfect sponge?
We’ve got the perfect solution for you! Our Raw Lamington Balls are the perfect compromise. They don’t take ages to produce (far from it actually) but still produce the coconutty and chocolatey goodness we all love about Australia’s favourite cake.
Grab your food processor to turn nutrient-dense ingredients into balls full of flavour. Then simply add melted chocolate and a hint of coconut and you’ve got yourself raw snack balls that dreams are made of.
They’ll keep in the fridge for up to a week and freeze for up to 3 months. That’s if you and your tiny humans can resist the urge to gobble them all up straight away.
We suggest serving your Raw Lamington Balls in our handy snack-sized Grip Cups that hold just enough to please your tiny human without turning snack time into a major feast. Our Grip Cups are gentle on tiny hands and support confident eating habits well into childhood. Oh, and you can simply pop them into your dishwasher to take care of the mess once your tiny human has left their mark.
Like all our We Might Be Tiny products, Grip Cups are made of food-grade silicone that loves your oven, microwave, freezer and dishwasher. They’re perfectly at home in temperatures between -40°C to 230°C. What superstars!
Makes 20 balls
- 225 g (1 ½ cups) cashews
- 80 g (1 cup) desiccated coconut, plus extra for rolling
- 1 tsp vanilla extract
- 3 tbsp coconut oil
- 60 ml (1/4 cup) maple syrup
- 100 g dark chocolate equates to one standard bar
Add all ingredients, except chocolate, to a high-speed food processor and blitz until a crumb-like consistency.
Roll one tablespoon portions into balls and place onto a lined try before putting into freezer for 20-30 minutes.
Add the chocolate to a glass bowl that will sit over a saucepan with about 2 cm of simmering water. Stir over a gentle heat until melted.
Turn off heat but leave the pot of chocolate sitting on the saucepan of hot water to prevent the chocolate thickening.
Remove the chilled balls from the freezer and line another tray with baking paper. Add a small amount of desiccated coconut to a small plate.
Place one ball at a time into the chocolate, rolling over to coat. Lift out on a fork to allow the excess chocolate to drip off. Holding the fork over the plate of coconut, pick up some coconut and sprinkle over the ball then place on lined tray. Add more coconut as needed.
Transfer tray to the fridge or freezer to set the coating.
Store in an airtight container in the fridge until ready to serve. The balls will keep refrigerated for a week or frozen for 3 months.