If you love Raffaelo, these easy vegan coconut balls will quickly become your favorite! With only 6 ingredients and 2 simple steps, you can make the best homemade vegan Raffaelo truffles that are gluten-free, paleo-friendly, healthy and so delicious!
1tbsp(20g)+ 1 tsp white almond butteror cashew butter (20g)
1tbsp(25g)+ 1 tsp maple syrup25g
20blanched almondsor other nuts (*see blog post for tips)
* See step-by-step photos above!
Place the coconut oil, coconut butter and almond butter (or cashew butter) in a heatproof bowl. Allow to melt over a water bath (or in the microwave) and stir to combine until smooth.
Stir in the maple syrup and the shredded coconut to combine, then place the mixture to the fridge for 30 minutes (or freeze for 10 minutes) to solidify.
When the mixture has hardened, scoop out 20 bite-sized portions with a teaspoon. Roll each into a ball with your hands and press a blanched almond into the center. Lastly, roll the vegan Raffaelo in the shredded coconut until totally covered and no longer sticky on the outside. Repeat until all the mixture has gone, then place in the fridge to set completely.
Enjoy immediately or store as written in the recipe notes below.
Coconut Butter: Homemade coconut butter is easy to make by adding shredded coconut to a high-speed blender or powerful food processor and blend until smooth, scraping down the sides with a spatula as needed. (Read details and tips in the blog post above).
Maple syrup: you can substitute any other syrup of your choice.
Almonds: you can substitute the almond butter for cashew butter or another nut butter of your choice. You can also substitute the whole almonds with other nuts (see blog post for suggestions).
Storage: Store the vegan Raffaelo in the fridge for up to 1 week or freeze for longer storage.