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


  • 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


  1. In a large bowl combine the almond flour, vanilla be. collagen and coconut.
  2. Add the honey or maple syrup and 1/3 cup cold water to help form a dough like consistency.
  3. Divide the mixture into 12 even sized balls
  4. 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.
  5. 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.
  6. Dip each ball in the chocolate ganache then roll in the coconut.
  7. Store in the freezer in an air tight container for up to two weeks. 

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