So much for “I’m back!” It’s only taken me another two and a half months to back it up with another post. Ahhh well. Rather than give you a big spiel, I’m going to give you a recipe. Hallelujah!
The Bear and I have never much celebrated Valentines day – perhaps we would have a picnic if it fell on a weekend but there was no going out of our way to make the day particularly special. That was until a few years ago, when we dubbed the day ‘Lamingtons Day’. On this day – February 14th – we make lamingtons in one form or another. Over the years we’ve had lamington cupcakes, a whole lamington cake, lamington ice-cream and of course your stock standard lamingtons. The Bear has one rule – it’s not a real lamington unless it has jam.
This year Lamingtons day kinda snuck up on us, and I had little inspiration for building epic lamington glory. When I say glory, I’m referring to the likes of the Bear’s two (or was it three?) tiered cake that instead of icing, he covered with three blocks of melted dark chocolate. After it had set, the shell was so thick we had to hack away at it with our biggest kitchen knife to get a piece.
On the auspicious day itself I was also in the process of preparing some food for the working week. I often make variations of bliss balls to take with as a morning/afternoon snack, so with that in mind, I threw together these dudes and I have to say, was pretty pleased with how they turned out.
Before I give you the recipe, I just want to give a shout out to fellow Australian vegan blogger Kyra at Vie de la Vegan. I was doing a quick image search before the photo shoot to get an idea of how I might present the balls (how hard is it to make balls look good?! Eeeep!) In the process, I came across her very own recipe for Raw Lamington Balls as well. Slightly different, but I’m sure equally as delicious. Ch-ch-ch-ch-ch-check it out!
Almost Raw Lamington Balls
(can’t remember how many this makes, eep, will edit after making them again….amateur!)
1 cup raw cashews
1 1/2 cups shredded coconut
3 Tbsp rice bran syrup
1 Tbsp vanilla paste
2 Tbsp non-dairy milk
80g raw chocolate (I used Loving Earth choc-raspberry block)
3/4 cup dessicated coconut
1 cup frozen raspberries
1 Tbsp rice bran syrup
1 Tbsp chia seeds
Firstly make the jam – place raspberries and rice bran syrup in a saucepan over medium-low heat. Allow the berries to cook down slowly, gently stirring and squashing them with the back of a spoon every now and then. Cook until berries have broken down, about 5-10 minutes. Take off heat and stir in chia seeds. Set aside.
Place cashews and shredded coconut in a food processor and process until it resembles crumbs. Add rice bran syrup, vanilla and milk and process until mixture comes together and gets a bit sticky. Transfer to a bowl and add chia jam, stir until it is swirled through. Take heaped teaspoons of mixture and roll into balls.
Prepare a tray by lining it with baking paper. Using a double boiler, heat raw chocolate until melted. Pour dessicated coconut out onto a plate. One by one, cover each ball in chocolate before rolling in coconut and setting on the tray to dry. Store in the fridge.