I have fallen in love with a certain brand of snack balls but they sometimes don’t quite hit the mark on taste, even though the ingredients are bang on! I decided to try and improve the flavour and save some pennies at the same time. And voila! Enjoy.

These are dairy free, gluten free and if you want, you can sub any nut butter or use a sugar substitute like ethrytol and they will still work but may compromise the flavour. If you are not into to raspberries you can sub for strawberries or even pre-made jam will work. Just heat the jam and add the gelatine as normal to create your gummies. You will need a silicone confectionary mould for the gummies or a silicone ice tray will suffice.
 

Recipe (makes 6)

Raspberry soft gummies

1/2 cup of raspberries 

1 tbls sugar (or sugar substitute)

1 tbls water

1 tsp powdered gelatin

Almond Ball Base

3/4 cup almond meal

2 tbls natural maple syrup

1/8 tsp sea salt

1 tbls Pana Hazelnut spread (cashew or almond butter will work too)

1 tsp vanilla extract

1 tbs Ghee (this adds a creamy taste. Can sub for coconut oil but it won’t be as creamy).

Chocolate Coating

40 grams of dark chocolate (I used Tony’s Chocaloni but any dairy free dark choc will do)

1-2 tbs Dessicated coconut

Raspberry Surprise Lamington Balls Recipe

Method

1. Add raspberries to a non-stick pan on low heat, add sugar, water and squish to mix.

2. Add dry gelatine and mix until smooth and the mixture thickens up.

3. Turn off heat, take 1/2 tps fulls and drop into a confectionary mould. These will be a soft gummy inside the balls.

4. Leave on the bench to set.

Make the balls

1. Combine the almond meal, spread, maple syrup, vanilla, salt and ghee in a separate container. You can also use a food processor.

2. Separate the mix into 6 golf-balls size balls and place on a lined tray or plate. 3. Thumb holes into the middle and if the gummies are set and cool, drop the gummies into the balls and carefully enclose the balls.

4. Place in the freezer for 20 minutes to set.

Make the topping

1. Melt chocolate over very low heat in a non-stick pan( or however you like to melt your chocolate).

2. Using a skewer, stab your almond balls and coat with chocolate by turning the ball into the melted chocolate or by spooning it over. Let it drip, then place back on the lined plate and sprinkle the coconut ontop.

3. Repeat for all 6 Lamington balls. Set in the fridge for about 20 mins and they are ready to serve.

Keep in the fridge in a sealed container.

Calories: 173. Fat: 12.6g. Sugar: 6.1g. Total Carbs: 9.6g. Protein: 5.4g. Sodium: 3.5mg.