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
Scale
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.
