For our raw vegan enthusiasts and dessert lovers! I have whipped up a fresh batch of our mouthwatering Raw Vegan Raffaello Balls and you will love it.

an image of Raw Vegan Raffaello Balls, with an almond in the center and rolled in desiccated coconut — Indulge in guilt-free bliss with these Raw Vegan Raffaello Balls

Raffaello is a spherical coconut–almond truffle that Italian manufacturer Ferrero brought to the market in 1990. It consists of a spherical wafer which is filled with a white milk cream and white blanched almonds. It is then surrounded by a coconut layer.

Raw Vegan Raffaello Balls

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Author: EsmeSalon
Prep Time: 30 minutes
Resting Time: 13 hours
Cook Time: 1 minute
Total Time: 13 hours 31 minutes
Yield: 24 1x

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Ingredients

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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)
1/2 cup Compliments Brand (Canadian product) ground almonds
3 cups of medium shredded unsweetened coconut
4 tbsps of Sensations Maple Syrup
1/2 tbsp (2.5 ml) Compliments (Canadian product) Vanilla extract
24 whole raw and skin-free almonds

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Instructions

As per the original recipe, if you prefer to use raw fresh almonds, you will have to grind them to an 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 an almond meal and 2 cups of 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 it is 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 it back into a ball.
In a separate container, with the extra cup of coconut, roll the balls one at a time in the coconut, until 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.

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.