Dessert

Vegan Coconut Raffaello (Coconut Truffles) Recipe

Name: Vegan Coconut Raffaello (Coconut Truffles) Recipe
Prep time: 30 min
Cook time: PT-490374H41M35S
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

ByHarper Ellington December 1, 2025December 1, 2025

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Introduction

These Vegan Raffaello Coconut Truffles offer a rich, creamy, and tropical treat that’s entirely plant-based. With a luscious coconut and white chocolate filling, toasted almonds, and a delicate coconut coating, these truffles are perfect for special occasions or a delightful homemade dessert.

The image shows a stack of round dessert balls coated in white shredded coconut, each about the size of a small truffle. The outer layer is textured and fluffy due to the coconut, while inside, the cut-open ball reveals a smooth, creamy beige filling surrounding a single nut at its core. The balls rest on crumpled pieces of printed paper on a white marbled surface, with more of the same balls scattered softly blurred in the background. The colors are mainly soft cream, white, and pale beige, giving a clean and delicate look. 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 the coconut cream, 140 g vegan white chocolate, condensed coconut milk, cacao butter, and sea salt in a heat-resistant bowl. Place the bowl over a saucepan of simmering water, ensuring the water doesn’t touch the bowl, and gently melt the ingredients while stirring frequently.
Step 2: Remove the bowl from heat and allow it to cool for 10 minutes. Cover and refrigerate for 1 hour, stirring every 20 minutes to thicken the mixture.
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. Let cool.
Step 4: Spoon or pipe the thickened mixture into silicone sphere mold cavities, filling about two-thirds full. Place a toasted almond in each and top with more filling to seal.
Step 5: Freeze the filled molds for at least 4 hours or overnight until solid.
Step 6: Remove the truffles from the molds and place them on a parchment-lined tray in the freezer to keep chilled while preparing the coating.
Step 7: Finely crush the vegan wafers and place them in a bowl. Roll each frozen truffle in the crushed wafers to coat, then return to the freezer for 10-15 minutes.
Step 8: Melt 120 g vegan white chocolate and 25 g cacao butter (or coconut oil) over a water bath. Place shredded coconut in a separate bowl.
Step 9: Quickly dip each truffle into the melted chocolate, then immediately roll in shredded coconut to coat. Place truffles back on the tray and freeze for 5 minutes to set.

Tips & Variations

For a nut-free version, replace almonds with toasted seeds or omit completely.
Use high-quality vegan white chocolate for a smoother, richer flavor.
Freeze the truffles well before dipping to ensure the coating sets quickly and evenly.
Add a touch of vanilla extract to the filling mixture for extra aroma.

Storage

Store the truffles in an airtight container in the freezer for up to 2 weeks. Thaw slightly at room temperature for 5-10 minutes before serving to enjoy their creamy texture. Avoid refrigerating as it may cause condensation and affect texture.

How to Serve

The image shows a group of round, bite-sized dessert balls, each covered in a fluffy layer of white shredded coconut. One dessert ball on top is cut in half, revealing three layers: the outer white coconut coating, a smooth, creamy pale yellow middle layer, and a small piece of light brown nut in the center. The balls are placed on a white marbled surface with some text partially visible underneath. The texture of the coconut is rough and fibrous, while the creamy middle is shiny and smooth. 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 cacao butter?

Yes, you can substitute cacao butter with coconut oil in the same quantity. However, cacao butter gives a firmer texture and more chocolate-like flavor.

How do I prevent the melted chocolate coating from melting too fast?

Keep the truffles frozen until just before dipping, and work quickly while coating. The cold truffles help the chocolate set promptly for a crisp finish.