Lamington Protein Balls

Serves: makes 9-12 large, 12-15 smaller 
GF DF RSF

Ingredients:

FOR THE FILLING
400 g raw macadamia nuts
2 cups fine desiccated coconut
1 cup almond flour
1/4 cup vanilla protein powder (plant based or collagen)
1/2 cup melted coconut oil
1 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon sea salt
200 g fresh raspberries

FOR THE COATING
2 cups dark chocolate, melted for dunking
1 cup shredded coconut

Ingredients:

For the filling, combine the macadamia nuts, desiccated coconut, almond flour and protein powder into a powerful food processor. Blitz until you get a fine golden crumb consistency. Add the remaining ingredients except raspberries and continue to blitz until well combined and you have a thick rollable consistency.

Using your hands, roll heaped tablespoon amounts of dough into evenly sized balls. Once almost happy with the shape, press firmly into each ball, creating a hole, place 1-2 fresh raspberries inside, and then seal over with the dough mixture, creating a raspberry filling. Continue with remaining mixture and then place on a baking tray lined with baking paper. Set aside in the fridge to from up whilst you get onto your chocolate.

Melt your chocolate down either in the microwave or over a double boiler in a glass bowl on the stove. Set aside to cool slightly, then working in batches, spoon the lamington balls into the melted chocolate or drizzle the chocolate over the lamington balls. Transfer each chocolate coated ball onto the baking tray, then sprinkle with the shredded coconut. Repeat until you’ve used all your mixture, and enjoy fresh or store in an airtight container for a healthy snack on the go.