Healthy recipe: Lamington bliss balls

These Lamington bliss balls are a healthy-ish take on the Australian teatime treat, and make the perfect snack in-between mealtimes


For anyone who has never come across the much-loved Australian teatime treat, the Lamington is a square of delectable sponge cake, filled and rolled in chocolate icing and then coconut. In homage, these healthy bliss balls are made from globes of cocoa (or cacao), dates and nuts, rolled in coconut – no added sugar involved. They’re certainly energy dense but if you can convince your children that they’re mini chocolate cakes, they may be persuaded to snack on them rather than unhealthy sweets.

Dates contain magnesium and potassium, and are high in dietary fiber, which will help prevent blood sugar spiking, while almonds contain protein, fiber  plus vitamin E , magnesium, riboflavin, calcium and potassium. What’s not to love!


Makes about 12 balls



– 80g almonds
– 100g Medjool dates, stoned
– ½ tsp ground cinnamon
– 2 tbsp chocolate chips or cacao nibs
– 1 tsp cocoa or cacao powder, NOT hot chocolate
– 1 tsp vanilla
– 1tsp honey
– Zest of one orange (and its juice, if needed)
– 20g protein powder if available, or use more ground almonds
– ½ cup desiccated coconut



1. Put the almonds in a food processor and grind them down a bit. Don’t overdo this, or you will end up with almond butter.
2. Add the dates with a little water or juice from the orange, then add all the other ingredients except the chocolate chips.
3. Add the chocolate chips last and pulse just a little to mix them evenly.
4. The mixture should be thick but pliable. Dates and almonds may absorb different amounts of liquid, depending on the type and age of the ingredients, so if the mix is too dry, add a teaspoon of liquid – water or orange juice –until it’s a consistency you could roll out. If the mix is too wet, add a little extra protein powder or ground almonds to thicken it.
5. Spread the coconut onto a plate. Shape the energy balls by using a small scoop or two teaspoons to form them into balls, then carefully roll them in the coconut.
6. These will keep for about 2 weeks in an airtight container in the fridge, or they can be frozen for 3 months.



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