Not Quite Lindt Balls

Not Quite Lindt Balls

I still remember when we tried our first Lindt Ball. Up until that moment my husband had been a Ferrero Rocher man and I was a lolly girl – it was a long time ago now.

It was back when we lived in the middle of nowhere, surrounded by red dirt and the best friends we could ever hope to find.

The bulk of my memories from that time are of Saturday nights filled with BBQ’s, Johnny Cash, crazy amounts of alcohol and the warmth of genuine love and genuine laughter.

They were very fun times.

We were hosting one of our regular Saturday night BBQ’s and one of our guests brought us a box of Lindt Balls.

The following Sunday my husband and I weren’t feeling so flash.

We were lying on the couch when I remembered the gift we had been given the previous night.

I dragged myself off the couch, opened the box and took a dark chocolate Lindt Ball for myself and gave my husband the traditional, red wrapped Milk Chocolate Ball.

We both fell in love.

Our hangovers were forgotten.

From that day on the same friend gave us many boxes of Lindt Balls. My husband would get the milk and the white and I would stash the dark and hazelnut in the freezer.

We left that little town and our crazy, young ways many years ago. However, my husband still has a box of Lindt Balls hiding in the back of our kitchen cupboard.

These days I reach for the version outlined below. I hope you enjoy them too.

Not Quite Lindt Balls

  • 6 tablespoons cashew butter*
  • 2 tablespoons honey**
  • 2 tablespoons maple syrup
  • 4 tablespoons cacao or cocoa
  • 2 tablespoons coconut oil (soft or liquid)
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt
  • 150 grams melted dark chocolate (optional)
  1. Place all of the ingredients except for the chocolate into a medium sized bowl. Mix until smooth and well combined.
  2. Spoon the mixture into mini silicon muffin moulds and place in the freezer for a few hours to set.
  3. Once set use two forks to dip the filling into the melted chocolate. Place the dipped chocolates onto a tray lined with baking paper and return to the fridge to set.
  4. Eat and enjoy.

*cashew butter / spread is readily available in the health food section of the supermarkets and from health food stores. Alternatively, it is quick and easy to make your own, here is our recipe.

** you can use rice malt syrup if you prefer.

Rate this recipe
Not Quite Lindt Balls
4 Based on 30 Review(s)
  • Terri Abey

    Yummmmmm.. I Loved making these today they were a nice recipe to put together and I can’t wait to ‘wow’ (hopefully!!) my friends tomorrow 🙂 very delicious and indulgent!! What a treat!!

    • Thank YOU!!! I hope they are enjoyed. I glad you had fun creating them. xxx

      • Terri

        Still making these Lindt balls a year later, when we need an indulgent treat!!! Thank you ????

  • Amanda

    My step daughter is allergic (anaphylactic) to nuts, dairy, eggs, coconut, honey, pineapple – I love your recipes but I am not sure that she can have any of them – are there good coconut oil and honey substitutes that would still work in these balls? (they sound amazing!)

    • You could try replacing the honey with rice malt syrup and omitting the oil. I hope this helps. x

  • Amanda

    Actually, not sure she can have tahini either (allergic to legumes) ….. would sesame spread work?

  • Amy

    Hi Bianca, I love your recipes, we cook from your books all the time! I have noticed lately that in some of your newer recipes, you have switched from using maple syrup as much and offer rice malt syrup as an alternative, I was just wondering there was any main reason for this? My family don’t like the honey as much, so I have generally used maple syrup, but just wanted to know if I should be changing to rice malt syrup if it is a better alternative. Thanks!

    • Hi Amy, maple syrup will be perfect! I just started adding the rice malt comment as many people were asking if they could sub with this.
      I really appreciate your support and I am rapt to hear that you are enjoying the books. I really appreciate the feedback. x

  • KristyQP

    I just made these today and I have to say – absolutely AMAZING. I didn’t even bother adding the chocolate coating – they are such a delicious, decadent treat (and so easy to make!). Thank you for sharing the recipe!

    • Thank YOU for the feedback!!! I really appreciate it and I am glad you enjoyed them!! Be sure to let me know how you go with anything else that you try. x

  • Judith

    This is just what I felt like tonight….and so very good they are! Thank you once again!

  • Angie Sparkles

    These are so decadent and delicious! I made them with almond butter instead of cashew. It is just like a rich chocolate ganache 🙂 Thanks for all your hard work making these amazing recipes for us!

    • No worries and thank YOU!!! I am glad you enjoy them. I really appreciate the feedback and I would love to hear how you go with anything else that you try. x

  • Jacqueline Waszkiewicz

    Hi, do you have the nutritional value for these, please?

    • I don’t sorry. x

    • Kyra Corbyn

      I’m sure you can do it online by entering the ingredience. Can’t think of the site, but have a play, you’ll find it X

  • Ciara Niclasen

    Thanks for sharing B. These are d’lish 🙂

    • Thank YOU for the feedback! I am glad you enjoyed them. x

  • Nikki Balani

    how many servings please?