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Raw Lamington Balls

A raw vegan version of the iconic Australian lamington. Vanilla cashew & coconut balls coated in chocolate and coconut.
Recipe type: Snack
Cuisine: Australian
Serves: 10
Prep Time 10 mins
Total Time 10 mins



  • 1 cup cashews
  • 1/2 cup coconut flour
  • 1 tsp vanilla extract
  • 1/3 cup dates


  • 1 tbs cacao powder
  • 1 tbs rice malt syrup OR maple syrup OR date paste
  • 1 tbs coconut oil
  • 1/2 cup finely shredded coconut


  • In a high speed blender or food processor, blend the cashews and coconut flour until the cashews form a flour.
  • Add the vanilla and dates and blend until well combined.
  • Form balls with the mixture (if it's too crumbly add a little water).
  • Place in the freezer while you prepare the chocolate (chilling the balls will help the chocolate set faster).
  • To make the chocolate, combine the cacao powder, rice malt syrup and coconut oil in a small bowl. If the room temperature is cold, sit the small bowl in a larger bowl of hot water to help liquefy the oil & syrup.
  • Spread the finely shredded coconut on a plate.
  • Remove the balls from the freezer and one at a time, dip into the chocolate, let the excess drip off, then roll in the coconut - use a fork to help the dipping & rolling processes.
  • Set aside on a sheet of baking paper and repeat with the remaining balls.
  • Place the balls in the fridge or freezer until the chocolate sets, then eat!
  • Keep chilled.


If you have any remaining chocolate (and shredded coconut), mix it together and pour into mini silicone moulds. Freeze until solid and you have a tasty chocolate treat!