These Lamington protein balls are a celebration of a traditional Aussie treat that are gluten-free, dairy free, protein packed and filled with a fresh raspberry centre & coated in chocolate & coconut.
Prep time: 15 min
Freezing time: 15 min
Makes 12 protein balls
Ingredients
- 1 Cup/ 150g almond meal
- 1/2 Cup vanilla be. Collagen
- 1/3 Cup desiccated coconut
- 3 Tablespoons honey or maple syrup
- 12 Fresh raspberries (or frozen)
- 1/4 Cup dark chocolate chips
- 1/4 Cup coconut milk
- Extra desiccated coconut, to roll
Method
- In a large bowl combine the almond flour, vanilla be. collagen and coconut.
- Add the honey or maple syrup and 1/3 cup cold water to help form a dough like consistency.
- Divide the mixture into 12 even sized balls
- Use your finger to make a hole in the centre of each ball and press in a whole raspberry. Reform the ball with your fingers to cover the raspberry then place on a plate or tray and set aside in the freezer for 10-15 minutes.
- Meanwhile, melt the chocolate chips in a microwave safe dish in 20 second increments stirring in between. Once runny slowly add the coconut milk and stir until smooth and creamy.
- Dip each ball in the chocolate ganache then roll in the coconut.
- Store in the freezer in an air tight container for up to two weeks.
