Description
These Vegan Raffaello Coconut Truffles are a luscious dairy-free treat featuring a creamy coconut and vegan white chocolate filling, toasted almonds, and a crispy wafer and shredded coconut coating. Perfectly frozen and coated in smooth vegan white chocolate, these truffles combine crunchy texture and rich flavor for a delightful plant-based 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
Almonds
- 15 whole blanched almonds
Coating and Assembly
- 20 g vegan wafers
- 120 g vegan white chocolate
- 25 g cacao butter (or coconut oil)
- 60 g shredded coconut
Instructions
- Filling: Add the coconut cream, vegan white chocolate, condensed coconut milk, cacao butter, and sea salt to a medium heat-resistant bowl. Place the bowl over a saucepan with simmering water to create a bain-marie, ensuring the water does not touch the bowl. Gently melt the ingredients together, stirring regularly until smooth.
- Chill the mixture: Remove the bowl from the heat and let it cool for 10 minutes. Cover the bowl and refrigerate for 1 hour to thicken the mixture, stirring every 20 minutes to ensure even cooling.
- Toast the almonds: Preheat your 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. Remove and let cool completely.
- Assemble the truffles: Spoon or pipe the thickened white chocolate mixture into a silicone sphere mold, filling each cavity about two-thirds full. Press one toasted almond into each cavity, then top with more filling to cover the almond.
- Freeze: Place the filled mold in the freezer for at least 4 hours or overnight until fully solid.
- Prepare for coating: Remove the frozen truffles from the mold carefully and place them on a baking sheet lined with parchment paper or a silicone mat. Keep them frozen while you prepare the coating.
- Coat with wafers: Finely chop or crumble the vegan wafers and place them in a bowl. Roll each frozen truffle in the chopped wafers to coat completely, then return to the baking tray and freeze for 10-15 minutes.
- Melt coating: Using a bain-marie, melt the vegan white chocolate and cacao butter together in a bowl over simmering water until smooth. In a separate small bowl, place the shredded coconut.
- Dip and coat: Quickly dip each frozen truffle into the melted chocolate, then immediately roll it in the shredded coconut to coat the exterior. Place the coated truffles back on the baking tray.
- Set the coating: Return the tray to the freezer for 5 minutes to allow the chocolate coating to harden completely. Keep the truffles stored frozen or refrigerated until serving.
Notes
- Use a silicone sphere mold for best shaping results.
- Stir the filling mixture regularly while melting to prevent burning and ensure smooth texture.
- If vegan white chocolate is not coconut butter based, adjust for taste and texture accordingly.
- Ensure truffles are kept frozen during coating to help the chocolate set quickly.
- Store the truffles in an airtight container in the freezer or refrigerator for up to 1 week.
- For an allergy-friendly version, substitute almonds with another nut or seed as preferred.
