These beautiful aussie treats are so quick and easy to make before that Australia Day bbq you head to today!
They are super yummy, gluten free and paleo.
If you are looking for a vegan/dairy free alternative just remove the Lindt Dark Chocolate Ingredient.
Using the Australian Nut – The macadamia as the base it creates that traditional lamington look.
1 cup of Macadamia Nuts (can use whatever nuts you like)
1 cup of Descicated Coconut
1 tabs of Coconut Oil
3 fresh dates
1 tabs of maple syrup
1 tsp vanilla essence
Chocolate & Shredded Coconut Coating
4 squares - 85% Dark Lindt Chocolate
1 tabs coconut oil
1 dessert spoon cacao powder
Using a high speed blender/Vitamix combine the nuts, desiccated coconut, coconut oil, maple syrup and vanilla essence
Roll into small balls and place on a plate/tray covered with baking paper and put into the freezer to firm them up for approx. 20mins.
To make chocolate coating melt the coconut oil and dark chocolate in a saucepan on low heat. Once all melted, remove from heat.
Add in Maple Syrup, stirring until combined and then add Cacao Powder.
Coat the hardened bliss balls with chocolate mixture, roll into shredded coconut. Then put them back in the freezer to set for another 10mins