Description
These Vegan Raffaello Coconut Truffles are a decadent, dairy-free delight inspired by the classic treat. Featuring a creamy coconut and vegan white chocolate filling, toasted almonds, and a crisp wafer and coconut coating, these truffles are perfect for a vegan-friendly festive treat or anytime indulgence.
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
Toasted 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
- Filling Preparation: 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 of simmering water (a bain-marie), ensuring the water doesn’t touch the bowl. Gently melt the ingredients together, stirring often until fully combined.
- Chilling the Filling: Remove the bowl from heat and allow the mixture to cool slightly for about 10 minutes. Cover and refrigerate for 1 hour, stirring every 20 minutes to encourage thickening.
- Toast the Almonds: Preheat the oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional. Spread the whole blanched almonds on a baking sheet and toast in the oven for 6-8 minutes until lightly browned. Set aside to cool.
- Assembling the Truffles: Spoon or pipe the thickened white chocolate mixture into the cavities of a silicone sphere mold, filling each about two-thirds full. Place one toasted almond into the center of each, then cover with more filling to seal.
- Freezing: Freeze the filled molds for at least 4 hours or preferably overnight until completely solid.
- Preparing for Coating: Remove the truffles from the mold and arrange them on a baking tray lined with parchment paper or a silicone mat. Keep the tray in the freezer while preparing the coating to prevent melting.
- Coating with Wafers: Finely chop or crumble the vegan wafers and place into a bowl. Roll each frozen truffle in the crushed wafers until fully coated. Return the coated truffles to the baking tray and freeze for another 10-15 minutes.
- Melting Chocolate and Cacao Butter: Melt the vegan white chocolate and cacao butter together in a bowl over a water bath (bain-marie) until smooth. Place shredded coconut in a separate bowl ready for coating.
- Final Dipping: Quickly dip each truffle into the melted chocolate, then immediately roll it in shredded coconut to coat the exterior. Place the coated truffles back on the baking tray. Since the truffles are frozen, the chocolate will set quickly. After coating all, freeze the tray for 5 minutes to fully set the chocolate coating.
Notes
- Use a silicone sphere mold for ease of assembly and shaping.
- Keep truffles frozen during coating to ensure the chocolate sets properly and the shape remains intact.
- Sweetened condensed coconut milk adds the necessary sweetness without dairy.
- If vegan wafers are not available, crushed rice cereal or crisped rice can be used as an alternative coating.
- Store finished truffles in the freezer to keep their shape and texture.
