- Blend the oats, desiccated coconut, and protein together in a food processor.
- Melt the coconut oil and add it to the dry ingredients along with the maple syrup.
- Roll the mixture into a ball and poke a hole with your thumb. Add the raspberry to the inside of each ball. Keep doing this until you’ve used all the mixture.
- Leave them to cool in the fridge whilst you melt your dark chocolate.
- Dip each ball into melted chocolate and top with more desiccated coconut.
- Leave to set in the fridge and ENJOY your delicious Lamington Truffles.
Store in the fridge for up to 5 days or in the freezer to keep them longer.