Raspberry Lamington Bites Recipe
By Peanut Palate
🔪Prep Time: 15 mins
1 tsp cocoa powder
⅓ cup soft, pitted dates
¼ cup almond meal/almond flour
¼ cup shredded coconut unsweetened or sweetened works fine – unsweetened will make the balls less sweet
¼ tsp vanilla extract
5 frozen raspberries
¼ cup shredded coconut for rolling
1Blend together all ingredients except the extra coconut for rolling, and the raspberries.
2When a dough comes together, turn off the blender and shape it into 5 cookies.
3Add a raspberry to the middle of each cookie shape, and wrap it up into a ball, so the raspberry is the middle filling.
4Roll in the extra coconut.
5Store in the fridge – the raspberries will start to get very soft at room temperature. Or eat them right away!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.