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Vegan Raffaello Coconut Truffles Recipe

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★★★★★

4.6 from 67 reviews

These Vegan Raffaello Coconut Truffles are luscious, dairy-free treats made with creamy coconut, vegan white chocolate, and toasted almonds, coated with shredded coconut and a delicate layer of melted chocolate. Perfect as a guilt-free indulgence or a vegan-friendly gift, they require chilling and freezing to achieve their signature texture and 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

Assembly

  • 15 whole blanched almonds
  • 20 g vegan wafers

Coating

  • 120 g vegan white chocolate (coconut butter based)
  • 25 g cacao butter (or coconut oil)
  • 60 g shredded coconut

Instructions

  1. Filling Preparation: Add the coconut cream, vegan white chocolate, sweetened condensed coconut milk, cacao butter, and sea salt to a medium heat-resistant bowl. Set the bowl over a saucepan with simmering water (bain-marie), ensuring the water does not touch the bowl. Stir often as the ingredients gently melt together to form a smooth mixture.
  2. Chilling the Filling: Remove the bowl from heat and allow it to cool slightly for 10 minutes. Cover the mixture and place it in the fridge for 1 hour to thicken, stirring every 20 minutes to maintain an even consistency.
  3. Toasting Almonds: Preheat the oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Spread the blanched almonds on a baking sheet and toast them for 6-8 minutes until lightly browned. Let them cool completely before using.
  4. Assembling the Truffles: Spoon or pipe the thickened filling into a silicone sphere mold, filling each cavity about two-thirds full. Insert one toasted almond into each filled cavity and then top with more filling to cover the almond completely.
  5. Freezing: Place the mold in the freezer for at least 4 hours, preferably overnight, until the truffles are completely solid.
  6. Preparing for Coating: Remove the solid truffles from the mold and place them on a parchment-lined baking sheet. Keep the tray in the freezer as you prepare the coating.
  7. Preparing Vegan Wafers: Finely chop or crumble the vegan wafers and place them in a bowl. Roll each frozen truffle in the wafers to coat evenly. Return them to the tray and freeze for an additional 10-15 minutes.
  8. Melting Chocolate Coating: Melt the 120 g vegan white chocolate and 25 g cacao butter together using a bain-marie until smooth and glossy. In a separate bowl, place the shredded coconut for coating.
  9. Dipping and Coating: Quickly dip each wafer-coated truffle into the melted chocolate, then immediately roll it in the shredded coconut to coat the exterior. Place the coated truffles back onto the baking sheet. Because the truffles are frozen, the chocolate will set quickly; work swiftly to coat all truffles.
  10. Final Setting: Once all truffles are coated, place the baking sheet in the freezer for 5 minutes to allow the chocolate coating to fully set.

Notes

  • Use coconut cream with a thick consistency for best results in the filling.
  • Choose coconut butter–based vegan white chocolate for a smooth melt and creamy flavor.
  • Sweetened condensed coconut milk adds natural sweetness and richness without dairy.
  • Cacao butter can be substituted with coconut oil if unavailable, but cacao butter provides a better texture.
  • Ensure the almonds are toasted just until lightly browned to enhance flavor without burning.
  • Work quickly when dipping frozen truffles into melted chocolate to prevent melting.
  • Store finished truffles frozen or refrigerated until serving for optimal texture.

Keywords: Vegan Raffaello, Coconut Truffles, Vegan Dessert, Dairy-Free Sweets, Vegan Chocolate Truffles, Coconut Candy, Holiday Treat

Find it online: https://lucabites.com/vegan-raffaello-coconut-truffles-recipe/