Are you up for a delicious little snack that’s (kind of) healthy and vegan as well? Alright then, get your a** over here and grab one of these delicious Vegan Raspberry Lamington Energy Balls. If you crave a little snack between meals or need some additional energy on an exhausting home office day… get one of these balls! They are really delicious and not too sweet!
When it comes to snacks I am actually not a huge fan of energy balls, energy bars, and all that stuff you can get in (hipster) coffee shops and supermarkets ;) Most of those products are loaded with sugar. I mean – it makes sense if you need some energy and sugar is basically easy to digest energy… but for a diabetic like me, those sugar bombs are not ideal. When you have a limit on added sugar in your diet and one of those energy bars/balls already fills you up with half of the amount of sugar you want to eat in a day… it’s a hard pass for me ;P
Easy peasy snack to prepare
Saying that… even though I try to leave out as much sugar as possible in my bakes and dishes, I did not make these energy balls sugar-free. That would not make any sense. You want an energy ball to give you easy to access energy. But you can reduce the amount of sugar added and use a sugar replacement, that is not as bad as regular white sugar. Or let’s say “at least a tiny bit better than regular white sugar” ;P So instead of white sugar I used maple syrup in this recipe here… and reduced it slightly compared to similar energy ball recipes. Still enough to give you a small energy kick ;)
You might have noticed already – the name of the recipe gives it away actually – these energy balls are inspired by a popular Australian bake: Lamingtons. These sweet little cake dices (with cream and jam filling sometimes) that are coated with chocolate and coconut – everybody loves them. They are not very known here in Germany I suppose, but that can change. Maybe I can change that ;P
Anyway. This recipe today is part of the “Vegan Bake Together – The Baking Surprise” with Andrea from Zimtkeks & Apfeltarte. Like we did last year, we are doing a vegan week again with tons of vegan recipes – everything from breakfast to cakes. The week started yesterday with Vegan Chickpea Turmeric Crêpes with Mushrooms and Spinach. A super delicious dish to start your day in a healthy way. Tomorrow we will continue with the vegan recipes and the plan is to make something that is perfect for the colder weather right now. If you want to know what it will be – check back tomorrow ;P
INGREDIENTS / ZUTATEN
For the energy balls:
1 cup (130g) raw cashews
1/3 cup (30g) desiccated coconut
2 tbsp. maple syrup
2 tbsp. coconut oil
10-11 raspberries, fresh & frozen
For the coating:
2.1 oz. (60g) semi-sweet chocolate (vegan), melted
2.1 oz. (60g) desiccated coconut
Für die Energy Balls:
130g Cashewkerne (natur)
30g Kokosraspeln
2 EL Ahornsirup
2 EL Kokosöl
10-11 Himbeeren, frisch und gefroren
Für das Ummanteln:
60g vegane Zartbitterschokolade, geschmolzen
60g Kokosraspeln
DIRECTIONS / ZUBEREITUNG
2. Add the cashews and coconut to a food processor and mix until you get coarse crumbs. Add the maple syrup and coconut oil and mix to combine – you should get a dough-like consistency. Place in the fridge for about 30 minutes.
3. Take a small amount of the cashew mixture, place it in the palm of your hand, and press one of the frozen raspberries into it. Wrap the mixture around the raspberry to cover it completely and shape into a ball – if the mix is too sticky, wet your hands. Set aside on a board lined with some baking parchment. Repeat with the remaining mix and raspberries. Place the balls in the freezer for about 10-20 minutes.
4. While the balls are firming up in the freezer melt the chocolate – either in the microwave or in a bowl over a pot with simmering water. Take the balls out of the freezer and reshape if necessary (they tend to have a flat bottom from where they were sitting on the board), coat completely with the chocolate, and roll in the desiccated coconut. Store the balls for up to 3-4 days in the fridge (or up to a month in the freezer).
2. Cashews und Kokosraspeln in eine Küchenmaschine geben und mixen, bis grobe Krümel entstehen. Ahornsirup und Kokosöl dazugeben und weiter mixen, bis eine teigartige Konsistenz entsteht (aber klein Mus). Für etwa 30 Minuten in den Kühlschrank stellen.
3. Pro Energy Ball eine kleine Portion der Cashew-Masse in die Handfläche geben, eine gefrorene Himbeere hineindrücken und die Himbeere dann komplett mit der Mischung ummanteln und eine Kugel formen. Sollte die Cashew-Masse zu klebrig sein, die Hände etwas anfeuchten. Die Kugel auf ein Blech mit Backpapier setzen. Wenn alles aufgebraucht ist, die Kugeln samt Blech für etwa 10-20 Minuten in den Gefrierschrank stellen.
4. Während die Energy Balls im Gefrierschrank fest werden, die Schokolade schmelzen. Entweder in der Mikrowelle oder in einer Schüssel über einem Topf mit köchelndem Wasser. Die Kugeln aus dem Gefrierschrank holen und ggf. noch einmal in Form bringen (die Kugeln werden auf der Unterseite meist schnell flach), in der geschmolzenen Schokolade umherrollen, bis sie komplett ummantelt sind und dann in Kokosraspeln wälzen. Die fertigen Energy Balls im Kühlschrank lagern – max. 3-4 Tage. Die Bällchen können auch bis zu einem Monat eingefroren werden.
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Here is a version of the recipe you can print easily.
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Vegan Raspberry Lamington Energy Balls
- Prep Time: 00:15
- Cook Time: 00:00
- Total Time: 02:00
- Yield: 10 1x
- Category: Snacks
- Cuisine: American
- Diet: Vegan
Description
You need some extra energy during the day? Try one of these delicious vegan Raspberry Lamington Energy Balls.
Ingredients
For the energy balls:
1 cup (130g) raw cashews
1/3 cup (30g) desiccated coconut
2 EL maple syrup
2 tbsp. coconut oil
10-11 raspberries, fresh & frozen
For the coating:
2.1 oz. (60g) semi-sweet chocolate (vegan), melted
2.1 oz. (60g) desiccated coconut
Instructions
1. Place fresh raspberries on a tray and put them in the freezer for about 1 hour or use frozen ones from the store.
2. Add the cashews and coconut to a food processor and mix until you get coarse crumbs. Add the maple syrup and coconut oil and mix to combine – you should get a dough-like consistency. Place in the fridge for about 30 minutes.
3. Take a small amount of the cashew mixture, place it in the palm of your hand, and press one of the frozen raspberries into it. Wrap the mixture around the raspberry to cover it completely and shape into a ball – if the mix is too sticky, wet your hands.. Set aside on a board lined with some baking parchment. Repeat with the remaining mix and raspberries. Place the balls in the freezer for about 10-20 minutes.
4. While the balls are firming up in the freezer melt the chocolate – either in the microwave or in a bowl over a pot with simmering water. Take the balls out of the freezer and reshape if necessary (they tend to have a flat bottom from where they were sitting on the board), coat completely with the chocolate, and roll in the desiccated coconut. Store the balls for up to 3-4 days in the fridge (or up to a month in the freezer).
Notes
Enjoy rolling!
