If you have a sweet tooth and a love for coconut, then you are going to fall head over heels for this Vegan Raffaello (Coconut Truffles) Recipe. These delicate, creamy treats boast a luscious combination of smooth vegan white chocolate and rich coconut cream, all encasing a perfectly toasted almond center. Each bite delivers a heavenly crunch followed by melt-in-your-mouth softness, making these truffles an irresistible delight for any occasion. They are indulgent yet entirely plant-based, so whether you’re vegan or simply craving a light, elegant dessert, this recipe is a must-try in your kitchen.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to making these vegan coconut truffles shine. Each one plays a crucial role in building flavor, texture, and that lovely snow-white look we all adore.
- Coconut cream (120 g): This adds a rich, creamy base that’s essential for the smooth filling texture.
- Vegan white chocolate (140 g + 120 g): Opt for coconut-butter-based varieties for a natural sweetness and silky melt.
- Sweetened condensed coconut milk (2 tablespoons): A wonderful natural sweetener that keeps the filling delightfully moist and luscious.
- Cacao butter (25 g + 25 g): Offers a subtle cocoa flavor and helps create that silky texture for both filling and coating.
- Sea salt (¼ teaspoon): Balances sweetness and enhances all the flavors.
- Whole blanched almonds (15): These toasted nuts provide the signature crunch inside each truffle.
- Vegan wafers (20 g): For a crisp, delicate outer layer that adds unexpected texture contrast.
- Shredded coconut (60 g): The final flourish coating each truffle with its classic, snowy finish.
How to Make Vegan Raffaello (Coconut Truffles) Recipe
Step 1: Prepare the Filling
Start by gently melting the coconut cream, vegan white chocolate, sweetened condensed coconut milk, cacao butter, and a pinch of sea salt together. Use a bain-marie—a heatproof bowl resting above simmering water—to ensure the mixture melts slowly and evenly without scorching. Stir frequently to blend all these rich, creamy components into a silky base that’s the heart of our truffles.
Step 2: Chill and Thicken
Once melted, transfer the bowl away from the heat and let it cool for about 10 minutes. Cover and pop it in the fridge to firm up for an hour, stirring gently every 20 minutes to encourage an even consistency. This chilling stage is critical because it transforms the luscious filling into a moldable texture perfect for shaping.
Step 3: Toast the Almonds
While the filling chills, preheat your oven—160°C fan-forced or 180°C conventional. Toast the blanched almonds on a baking sheet for 6 to 8 minutes until they develop a light golden hue. This step amps up their nutty flavor and adds the satisfying crunch that gives the truffles their iconic center.
Step 4: Assemble the Truffles
Fill your silicone sphere mold about two-thirds full with the chilled white chocolate mixture. Press one toasted almond into the center of each cavity, then cover with more filling to encase the nut completely. This assembly is what makes these truffles truly special: creamy, nutty, and perfectly portioned.
Step 5: Freeze to Set
Place the filled mold in the freezer for at least four hours, or ideally overnight. Freezing solidifies the truffles so they maintain their shape for dipping and coating, and it gives them that refreshing chill that’s just perfect when you bite in.
Step 6: Prepare for Coating
Once frozen solid, carefully remove the truffles from the mold and arrange them on a parchment-lined tray. Return to the freezer while you prepare the coating, ensuring the truffles don’t soften prematurely.
Step 7: Coat with Vegan Wafers
Finely chop or crumble the vegan wafers into a bowl. Roll each frozen truffle in the wafer crumbs, coating the outside evenly. This step adds a crisp texture that contrasts beautifully with the creamy center. Set the coated truffles back in the freezer for 10 to 15 minutes to firm up again before the final dip.
Step 8: Dip in White Chocolate and Coconut
Melt the remaining vegan white chocolate and cacao butter together over a bain-marie, stirring until smooth. Pour shredded coconut into a separate bowl. Quickly dip each truffle into the melted chocolate, then immediately roll it in the shredded coconut for that classic, snowy coating. Work fast—since the truffles are frozen, the chocolate will set quickly. After coating all, place the tray in the freezer for 5 minutes for the finish to set perfectly.
How to Serve Vegan Raffaello (Coconut Truffles) Recipe
Garnishes
When serving, sprinkle a little extra shredded coconut on the platter for an inviting snowy effect or dust the truffles lightly with edible glitter for parties. Fresh mint leaves or tiny edible flowers make elegant and aromatic additions that elevate presentation and hint at the tropical flavors inside.
Side Dishes
Pair these truffles with a chilled cup of delicate herbal tea or a creamy oat milk latte to balance the sweetness. For a special occasion, serve alongside fresh berries or a fruit salad with citrus notes that bring a refreshing contrast and lighten the palate between indulgent bites.
Creative Ways to Present
For a stunning gift or eye-catching edible centerpiece, stack Vegan Raffaello (Coconut Truffles) Recipe in a decorative glass jar layered with shredded coconut. Wrapping each piece in white parchment paper tied with a delicate ribbon creates a classy homemade treat. You can even arrange them on mini cupcake liners for a sweet party platter that guests will adore.
Make Ahead and Storage
Storing Leftovers
These truffles keep best in an airtight container in the fridge, where they stay fresh for up to one week. Because of their creamy texture, storing them chilled helps maintain their shape and taste, so resist the urge to leave them out at room temperature for too long.
Freezing
If you want to enjoy these treats later or make a large batch ahead, freezing works wonderfully. Keep them in a single layer on a baking sheet, then transfer to a sealed container or freezer bag. Frozen truffles stay good for up to three months without losing any of their signature flavor or texture.
Reheating
No need to reheat—just thaw them gently in the refrigerator for an hour before serving. This gradual thaw keeps the filling creamy and stops the coating from becoming too soft or sticky. They’re best enjoyed chilled or at cool room temperature for the perfect bite every time.
FAQs
Can I substitute the vegan white chocolate with regular white chocolate?
You can, but the recipe is designed specifically to be vegan-friendly, so regular white chocolate wouldn’t make it suitable for vegans. Plus, vegan white chocolate often has a lighter coconut flavor that complements the coconut cream perfectly.
What can I use if I don’t have cacao butter?
Coconut oil is a great alternative to cacao butter and will still give a nice smooth texture. However, cacao butter adds a subtle chocolaty aroma and firmness that coconut oil doesn’t quite replicate.
Do the truffles need to be stored in the freezer?
It’s best to store them in the fridge overnight after assembly to maintain their shape, but long-term storage in the freezer is also excellent. Serving them slightly chilled enhances their refreshing coconut flavor.
How long does it take to make these truffles?
Though the active prep time is about 30 minutes, you’ll need to plan for chilling and freezing—at least 6 hours total—to allow the truffles to set perfectly.
Are the vegan wafers necessary?
While they add a lovely crunch and texture contrast, you can substitute with crushed nuts or cookie crumbs if you prefer. Just ensure your replacement is vegan to keep the recipe consistent.
Final Thoughts
Making this Vegan Raffaello (Coconut Truffles) Recipe is like inviting a slice of tropical paradise right into your kitchen. The harmony of creamy white chocolate, toasted almonds, and coconut is simply unbeatable. Whether you’re sharing these with friends, gifting them, or keeping them all to yourself, these truffles are guaranteed to create moments of pure joy. So grab your ingredients and treat yourself to a batch—your taste buds will thank you!
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Vegan Raffaello (Coconut Truffles) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 15 minutes
- Yield: 15 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
Delicious vegan Raffaello coconut truffles featuring a creamy coconut and white chocolate filling, toasted almonds, and a crispy wafer and shredded coconut coating. These no-bake treats are perfect for a dairy-free indulgence with a luscious texture and a refreshing coconut flavor.
Ingredients
Filling
- 120 g coconut cream
- 140 g vegan white chocolate (coconut butter based)
- 2 tablespoons sweetened condensed coconut milk
- 25 g cacao butter
- ¼ teaspoon sea salt
Almonds
- 15 whole blanched almonds
Coating
- 20 g vegan wafers
- 120 g vegan white chocolate
- 25 g cacao butter (or coconut oil)
- 60 g shredded coconut
Instructions
- Make the filling: In a medium heat-resistant bowl, combine coconut cream, vegan white chocolate, sweetened condensed coconut milk, cacao butter, and sea salt. Place this bowl over a saucepan of simmering water, ensuring the water doesn’t touch the bowl. Stir frequently and gently melt ingredients together using the bain-marie method.
- Chill the filling: Remove the bowl from heat and let cool for 10 minutes. Cover and refrigerate for about 1 hour, stirring every 20 minutes to help thicken the mixture.
- Toast the almonds: Preheat oven to 160°C fan-forced (320°F) or 180°C conventional (356°F). Spread blanched almonds on a baking sheet and toast for 6-8 minutes until lightly browned, then set aside to cool.
- Assemble truffles: Spoon or pipe the thickened white chocolate mixture into silicone sphere mold cavities, filling about two-thirds full. Place one toasted almond into each cavity, then cover with more filling to seal.
- Freeze the truffles: Freeze the filled molds for at least 4 hours or preferably overnight until completely solid.
- Prepare for coating: Remove truffles from mold onto a parchment-lined baking sheet and keep them frozen while preparing coating to avoid melting.
- Coat with wafers: Finely chop or crumble vegan wafers into a bowl. Roll each frozen truffle in the wafers to coat, then place back on baking sheet and freeze 10-15 minutes.
- Melt chocolate coating: Melt vegan white chocolate and cacao butter together over a bain-marie (water bath). Have shredded coconut ready in a separate bowl.
- Dip and coat: Quickly dip each frozen truffle into the melted chocolate, then immediately roll it in shredded coconut. The cold truffles help the chocolate set fast. Place coated truffles back on baking sheet and freeze for 5 minutes to fully set.
Notes
- The coconut cream used should be thick and rich for best texture.
- Vegan white chocolate used is coconut butter based for creaminess and flavor.
- Sweetened condensed coconut milk adds sweetness and moisture to the filling.
- Cacao butter can be substituted with coconut oil if unavailable.
- Silicone sphere molds make shaping and unmolding truffles easy.
- Keep truffles frozen during coating to prevent melting and ensure crisp chocolate shell.
- Store finished truffles in the freezer or refrigerator until serving.
