Dessert

Vegan Raffaello Coconut Truffles Recipe

Name: Vegan Raffaello Coconut Truffles Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 6 h 15 min
Cuisine: Vegan
Ingredients: 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; 15 whole blanched almonds; 20 g vegan wafers; 120 g vegan white chocolate (coconut butter based); 25 g cacao butter (or coconut oil); 60 g shredded coconut

Byluca Carter January 10, 2026January 10, 2026

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Introduction

These vegan Raffaello coconut truffles are a delightful plant-based treat that combines creamy white chocolate, crunchy almonds, and shredded coconut. Perfectly sweet and easy to make, they are ideal for special occasions or as a tasty homemade gift.

A group of round white balls covered in fine shredded coconut flakes are stacked on a piece of black and white newsprint paper on a white marbled surface; one ball is cut in half and placed on top, showing three layers: an outer white coconut coating, a smooth pale cream middle layer, and a small beige nut in the center. The texture of the coconut flakes is rough and finely shredded, while the cream layer is smooth and soft, and the nut has a firm texture with a light brown color. The light is soft, highlighting the details of each layer. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
15 whole blanched almonds

20 g vegan wafers
120 g vegan white chocolate
25 g cacao butter (or coconut oil)

60 g shredded coconut

Instructions

Step 1: Prepare the filling by combining coconut cream, 140 g vegan white chocolate, sweetened condensed coconut milk, 25 g cacao butter, and sea salt in a heat-resistant bowl. Place the bowl over a saucepan with simmering water, ensuring the water does not touch the bowl, and gently melt the ingredients while stirring frequently.
Step 2: Remove the bowl from heat and let it cool for 10 minutes. Cover and refrigerate for 1 hour, stirring every 20 minutes, until thickened.

Step 3: Preheat the oven to 160°C (fan-forced) or 180°C (conventional). Place the almonds on a baking sheet and toast for 6-8 minutes until lightly browned. Allow to cool.
Step 4: Spoon or pipe the thickened filling into a silicone sphere mold, filling each cavity about two-thirds full. Place a toasted almond in the center and top with more filling to seal.
Step 5: Freeze the filled molds for at least 4 hours or preferably overnight until completely solid.

Step 6: Carefully remove the truffles from the mold and place them on a parchment-lined tray. Keep the tray in the freezer while preparing the coating to prevent melting.
Step 7: Finely chop or crumble the vegan wafers into a bowl. Roll each frozen truffle in the wafers to coat, then return them to the tray and freeze for 10-15 minutes.
Step 8: Melt 120 g vegan white chocolate and 25 g cacao butter together in a bowl over simmering water. Meanwhile, place the shredded coconut in a separate small bowl.

Step 9: Quickly dip each truffle into the melted chocolate, then immediately roll it in shredded coconut. Place coated truffles back on the tray. The frozen truffles will set the chocolate rapidly. Once all are coated, freeze the tray for 5 minutes to fully set.

Tips & Variations

For extra flavor, add a few drops of vanilla extract to the filling mixture before chilling.
If you cannot find vegan wafers, crushed vegan cookies can be a good substitute for coating.

Use coconut oil instead of cacao butter for a slightly different texture and a hint of coconut aroma.
Store leftover truffles in the freezer and bring to room temperature briefly before serving for the best texture.

Storage

Store the truffles in an airtight container in the freezer for up to 2 weeks. To enjoy, remove from the freezer and let sit at room temperature for about 10 minutes before serving to soften slightly. Avoid storing at room temperature as they can melt and lose their shape.

How to Serve

A pile of round white sweets covered in fine shredded coconut sits on a white sheet with black text. One sweet is cut open on top, showing three layers: an outer layer of shredded coconut, a soft cream-colored middle layer, and a small nut (likely cashew) in the center. The texture looks soft and creamy inside with a rough and flaky outside. Several whole sweets are scattered in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles without a silicone mold?

Yes, you can form the filling into balls by hand and press an almond into the center, then proceed with freezing and coating. Using a mold helps achieve uniform shapes, but it’s not essential.

What can I use if I don’t have sweetened condensed coconut milk?

You can substitute with regular sweetened condensed milk if you aren’t strictly vegan, or make your own by simmering coconut milk with sugar until thickened.