Raw vegan Raffaello balls, rolled in coconut with an almond hidden inside. Delicious is an understatement, albeit my humble opinion.
Recipe credit: Myhealthydessert for Delicious Homemade Vegan Raffaellos and this is how I made mine.
I doubled the original recipe and made 24 balls, and I am very happy that I made a double batch – WOW, this is so so delicious and yummy – a definite keeper in my books for a treat for my vegan family members.
Es’s Raw Vegan Raffaello Balls
2 tbsps All Natural Cold Pressed, Grace Virgin Coconut oil
4 tbsps of coconut cream (I took a tin of coconut milk, left it in the freezer for an hour, then left it in the fridge overnight. I then scooped off the cream, poured out the remaining milk and scooped out the remaining solid parts and it turned out to be exactly 4 tbsps)
2 tbsps of MaraNatha Natural roasted almond butter (no trans fats and no sodium)
½ cup Compliments ground almonds
3 cups of medium shredded unsweetened coconut
4 tbsps of Sensations Maple Syrup
½ tbsp (2.5 ml) Compliments Vanilla extract
24 whole raw and skin free almonds
As per the original recipe (see link above), if you prefer to use raw fresh almonds, you will have to grind them to almond meal.
I just bought a packet of ground almonds, way easier and quicker.
I nuked the coconut oil and coconut cream for 15-20 seconds in the microwave, then whisked it till well combined.
Add the nut butter, vanilla and maple syrup.
Use a small hand whisk and mix everything together.
Add almond meal and 2 cups coconut.
Mix well with a wooden spoon, till you have a nice even consistency.
It will be sticky and should be thick-ish.
I had no need to add extra coconut, but if you think it’s not thick enough, feel free to add extra coconut to thicken it up.
Place the mixture in the fridge for an hour or more to set (I left mine for approximately 2½ hours as I had to go out and run some errands) and its solid enough to work with it.
Use a 1 tbsp measuring scoop and make a ball with the dough in the palm of your hand.
Make a hollow with your finger in the middle of the ball, place an almond inside and roll back into a ball.
In a separate container, with the extra cup of coconut, roll the balls one at a time in the coconut, till well covered.
Place on a tray, covered with parchment paper, and keep the balls in the fridge overnight before serving, that is if you have the willpower to wait that long.
Es’s Rice Crispies Chocolate Triangles
500g dark 85% cacao chocolate
2-3 tsp Virgin Coconut oil
250g Vegan Rice Crispies
250g Dried Mixed Fruit
2 cups unsweetened medium shredded coconut
Break the chocolate into small blocks
Add the coconut oil
Nuke in the microwave for 1 minute, then stir vigorously with a wooden spoon
Return and nuke for another 30 seconds
Mix till all melted and blended
Add the rest of the ingredients
Mix till all ingredients covered with chocolate
Line a 9 x 12 Inch and 1½ inch deep pan with parchment paper
Scoop mixture on paper and spread with the back of the spoon to flatten it
Leave in the fridge till well harden and set
Cut in 3 x 3 in blocks and then into triangles.
Prepared, tried and tested by: Esme Slabs
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