Description
Delight in these luscious Vegan Raffaello Coconut Truffles, a dairy-free and plant-based twist on the classic coconut almond confection. These creamy, melt-in-your-mouth truffles combine the richness of coconut cream and vegan white chocolate with toasted almonds and a crisp vegan wafer coating, all encased in a delicate white chocolate and shredded coconut shell. Perfect as an elegant, guilt-free treat for parties or a special dessert.
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
- Prepare the filling: Add the coconut cream, white chocolate, sweetened condensed coconut milk, cacao butter, and sea salt into a medium heat-resistant bowl. Place this bowl over a saucepan filled with simmering water to create a bain-marie. Make sure the water does not touch the bowl. Stir frequently as the mixture gently melts and combines into a smooth consistency.
- Chill the mixture: Remove the bowl from heat and let it cool for about 10 minutes. Cover the mixture and transfer it to the refrigerator to thicken for 1 hour. Stir every 20 minutes to ensure even cooling.
- Toast the almonds: Preheat the oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional. Spread the blanched almonds on a baking sheet and bake for 6-8 minutes until lightly browned. Set aside to cool completely.
- Assemble the truffles: Using a silicone sphere mold, spoon or pipe the chilled white chocolate mixture into each cavity, filling about two-thirds full. Place one toasted almond in the center of each cavity, then cover with more filling to seal the almond inside.
- Freeze the truffles: Place the filled mold in the freezer for at least 4 hours or preferably overnight until the truffles are completely solid.
- Prepare for coating: Carefully remove the truffles from the mold and arrange them on a baking sheet lined with parchment paper or a silicone mat. Return the tray to the freezer while preparing the coating to keep the truffles firm.
- Coat with wafers: Finely chop or crumble the vegan wafers and place them in a bowl. Roll each frozen truffle in the wafers to coat evenly, then place them back on the tray and freeze for 10-15 minutes.
- Melt the coating chocolate: In a bowl over a water bath, melt the vegan white chocolate and cacao butter (or coconut oil) together until smooth.
- Final coconut coating: Place shredded coconut in a separate bowl. One by one, dip each wafer-coated truffle into the melted chocolate, then immediately roll it in the shredded coconut to coat the exterior. Place coated truffles back on the baking tray.
- Set the coating: The truffles are frozen so the chocolate coating will set quickly. Dip and coat all truffles promptly, then return the tray to the freezer for 5 minutes to allow the coating to fully set.
Notes
- For best texture, use coconut butter based vegan white chocolate to ensure creamy melting.
- Allow stirring during chilling to prevent the mixture from setting unevenly.
- Freezing the truffles solid before coating helps maintain shape and speeds up chocolate setting.
- Store finished truffles in the freezer or refrigerator to keep them firm and fresh.
- You can substitute almonds with other nuts as preferred, but toasting adds essential flavor.
- Prep Time: 30 minutes
- Cook Time: 8 minutes (toasting almonds) + melting times included
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan raffaello, coconut truffles, dairy-free dessert, vegan white chocolate truffles, almond coconut snacks, plant-based sweets, Christmas vegan treats
