Description
These Vegan Raffaello Coconut Truffles are a decadent dairy-free treat featuring a creamy coconut and white chocolate filling surrounded by toasted almonds and coated in shredded coconut. Perfect for anyone craving a luscious, vegan, and gluten-free dessert that’s rich yet light. Made using gentle melting and chilling techniques, these truffles combine smooth textures with crunchy almonds for an irresistible bite.
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
For the Almonds
- 15 whole blanched almonds
Assembly and Coating
- 20 g vegan wafers
- 120 g vegan white chocolate (coconut butter based)
- 25 g cacao butter (or coconut oil)
- 60 g shredded coconut
Instructions
- Prepare the Filling: Add the coconut cream, vegan white chocolate, sweetened condensed coconut milk, cacao butter, and sea salt to a medium heat-resistant bowl. Place this bowl over a saucepan with simmering water, ensuring the water doesn’t touch the bowl (a bain-marie). Gently melt the ingredients, stirring frequently until smooth and fully combined.
- Chill the Mixture: Remove the bowl from the heat and let it cool for about 10 minutes. Then cover and refrigerate the mixture for about 1 hour, stirring every 20 minutes to encourage even thickening.
- Toast the Almonds: Preheat your oven to 160°C fan-forced (320°F) or 180°C conventional (356°F). Spread the blanched almonds on a baking sheet and bake them for 6-8 minutes until they turn lightly browned and fragrant. Set aside to cool completely.
- Assemble the Truffles: Spoon or pipe the thickened white chocolate filling into cavity molds about two-thirds full. Press one toasted almond into each, then cover with more filling until the mold is full.
- Freeze to Set: Place the filled molds in the freezer for at least 4 hours or overnight to let the truffles solidify fully.
- Prepare for Coating: Remove the truffles from the molds and place them on a baking sheet lined with parchment or a silicone mat. Keep them frozen while you prepare the coating.
- Crush the Wafers: Finely chop or crumble the vegan wafers into a bowl. Roll each frozen truffle in the wafer crumbs to coat evenly, then return them to the freezer for 10-15 minutes.
- Make the Chocolate Coating: Melt the vegan white chocolate and cacao butter together over a bain-marie until smooth. Place the shredded coconut in a separate small bowl.
- Coat the Truffles: Quickly dip each truffle into the melted chocolate, then immediately roll or sprinkle it with shredded coconut to cover. Place coated truffles back on the baking tray to set. Working quickly is essential as the frozen truffles will cause the chocolate to harden fast.
- Final Setting: Once all truffles are coated, place the tray back in the freezer for about 5 minutes to ensure the coating sets completely.
Notes
- If you cannot find vegan white chocolate made with coconut butter, opt for another vegan white chocolate but check for sweetness and coconut flavor for best results.
- The sweetened condensed coconut milk adds natural sweetness and creaminess; if unavailable, use another plant-based condensed milk alternative.
- Use silicone molds designed for truffles or spheres to make assembly easier and to achieve a professional shape.
- Keep the truffles frozen throughout the coating process to prevent melting and to ensure a crisp finish.
- Store the finished truffles in the freezer or refrigerator in an airtight container. Allow them to soften slightly before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing and Baking
- Cuisine: Vegan
