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Vegan Raffaello Coconut Balls

Raffaello Coconut Balls Vegan

Do you love rafaello? If YES, then you will love this vegan copycat version. These coconut balls are using only just 6 ingredients and a couple of steps, you’ll be making these gluten-free, vegan, healthy and delicious balls in no time.

 

EASY RAW RAFFAELLO BALLS

I was always a fan of coconut-based chocolates and sweets and needless to say, rafaello and bounties were my favorite picks. Thus, I have to think of my own way to make these, but vegan and healthier than the original–and these came out better than I expected, even though they involve just 6 ingredients. You may store this at room temperature, in the fridge or in the freezer and grab one (at least) every time you have an urge to eat something sweet. You may even make larger batches to share with your loved ones or treat your guests. They make a great homemade gift too, if you have to attend a home part. Even your non-vegan buddies will love these, I’m sure!

 

The original raffaello truffles are based on a rounded waffle case that is filled with white milk cream and one blanched almond in the centre. The exterior is a coconut layer, and despite popular belief, this does not contain any white chocolate, just a sweet milky core. My own homemade version does not have a waffle case but they are just as delicious and they are healthy too! They do not contain any processed sugar, refined oils, or artificial preservatives. Thus, if you love coconut, these will be a guilt-free pleasure.

Vegan Raffaello Coconut Balls

May I Use Other Nuts for Raffaelo balls?

Original raffaello truffles are based on an almond-coconut buttery cream. However, if you don’t really like Almonds, you may use cashew butter in place of almond butter or any other nut butter of your choice. Also, you may replace whole almond nuts with other nuts such as cashews, macadamias, hazelnuts, or peanuts. You may turn these into peanut butter truffles using raw peanut butter.

You can make your own nut butter if you wish:

 

Making Homemade Coconut Butter

Homemade coconut butter is pretty simple to make, super healthy, and it tastes amazing. To make your own coconut butter, simply put shredded coconut in a food processor and pulse until buttery and smooth, scraping any leftovers on the sides. If your processor is strong enough, the whole blending process will take you only a couple of minutes but if you have a weaker model, it takes 7-8 minutes to achieve a smoothie buttery texture.

 

I personally suggest that you make a larger amount of coconut butter by processing 2 cups of shredded coconut or your food processor/mixer will have a hard time blending this properly. You may keep any leftover coconut butter to make other desserts or simply use it as a spread in place of regular butter and jam. The consistency of the butter will become more solid at cooler temperatures but you may reheat it over a water bath/double boiler in a few seconds. It’s very easy to melt.

 

HOW TO PREPARE VEGAN RAFFAELLO BALLS:

Only 6 ingredients are enough to make these raw, no-bake balls of coconut goodness.

 

1st STEP: PREPARE YOUR COCONUT MIXTURE

Begin by mixing in the coconut butter, coconut oil, and almond (or any other nut butter) in a bowl. Microwave for a few seconds or let melt over a hot water bath, then stir in the maple syrup as well as the shredded coconut. Keep the mixture in the fridge for half an hour or in the freezer for 10 minutes so it becomes solid.

 

2nd STEP: SHAPE & ROLL THE COCONUT TRUFFLES

Once the coconut mixture has solidified, spoon out small bite-size portions to make your balls. Roll each ball with your hands and add one almond (or other nut) in its core. Lastly, wrap the balls into the shredded coconut until completely covered and no longer sticky on the exterior surface. Repeat until you no mixture is left and put in the fridge to cool and set.

 

THIS HOMEMADE RAFFAELLO RECIPE IS:

 

  • Vegan
  • Gluten-Free
  • Raw/No-Bake
  • Rich & Decadent
  • Flawlessly sweet
  • Grain-free
  • Healthy
  • Tasty
  • A perfect dessert/snack to make it home

 

Have you tried this recipe? Let me know in the comments down below. You may also tag me and post your own pictures of these delicious treats on social media.

 

Vegan Raffaello Truffles

Do you love raffaello candy balls? If yes you will love these too! Using just a few ingredients and 2-3 simple to follow steps, you’ll have a delicious treat to eat yourself or share with others.

Preparation Time: 15 minutes

Chilling Time: 20-30 minutes

Course: Dessert/Snack

Servings: approx. 20 balls

 

Ingredients:

  • ¼ cup homemade or store-bought coconut butter
  • 1 tbsp + 1 tsp almond or other nut butter
  • 1 tbsp maple syrup
  • 4 tbsp shredded coconut
  • 20 almonds, blanched (you may use other nuts as well)

 

DIRECTIONS:

  1. Combine the coconut butter, coconut oil, and almond butter in a heatproof bowl or deep dish and heat over a hot water bath or in the microwave for a few seconds. Stir to mix everything well.
  2. Add the maple syrup and shredded coconut and stir well to combine. Transfer the mixture to the fridge and allow to set and solidify for 20-30 minutes. Alternatively, you can freeze it in 10 minutes.
  3. Once the coconut mixture has solidified, spoon out small bite-size portions to make your balls. Roll each ball with your hands and add one almond (or other nut) in its core. Lastly, wrap the balls into the shredded coconut until completely covered and no longer sticky on the exterior surface. Repeat until you no mixture is left and put in the fridge to cool and set.
  4. Serve and enjoy right away (at room temperature) or keep in the fridge or freezer.

 

NOTES:

-You can make your own coconut butter by processing a good amount of shredded coconut in a food processor, on high speed

-Almonds: you may use almonds or other nuts in their places such as cashews or hazelnuts (for the nut butter and whole nuts in the center)

-Maple syrup: Feel free to replace this with any other sweetening syrup of your preference

-Storage tips: you can keep this in the fridge for up to a week or in the freezer for a couple of months.

5/5 (1 Review)

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Written by Emily

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