Description
Delight in these creamy, decadent Vegan Raffaello coconut truffles made with a luscious blend of coconut cream, vegan white chocolate, and toasted almonds, coated with crispy wafers and shredded coconut. Perfect as a dairy-free, plant-based treat that melts in your mouth.
Ingredients
Filling
- 120 g (½ cup) coconut cream
- 140 g (5 oz) vegan white chocolate (coconut butter based)
- 2 tablespoons sweetened condensed coconut milk
- 25 g (2 tbsp) cacao butter
- ¼ teaspoon sea salt
- 15 whole blanched almonds
Coating
- 20 g (~12 wafers) vegan wafers
- 120 g (4.25 oz) vegan white chocolate
- 25 g (2 tbsp) cacao butter or coconut oil
- 60 g (¾ cups) shredded coconut
Instructions
- Prepare Filling: In a medium heat-resistant bowl, combine the coconut cream, vegan white chocolate, sweetened condensed coconut milk, cacao butter, and sea salt. Place the bowl over a saucepan with simmering water, ensuring the water does not touch the bowl. Stir often as the ingredients gently melt together using the bain-marie method.
- Chill Filling: Remove the bowl from the heat and allow it to cool slightly for 10 minutes. Cover the mixture and refrigerate for 1 hour to thicken, stirring every 20 minutes.
- Toast 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 for 6-8 minutes until lightly browned. Let cool.
- Assemble Truffles: Spoon or pipe the thickened white chocolate mixture into the cavities of a silicone sphere mold, filling each about two-thirds full. Place a toasted almond into each cavity, then top with more filling to cover the almond.
- Freeze Truffles: Freeze the filled molds for at least 4 hours or preferably overnight until completely solid.
- Prepare for Coating: Remove the solid truffles from the mold and place them on a parchment-lined or silicone mat-covered baking sheet. Keep the tray in the freezer to maintain firmness during coating.
- Coat with Wafers: Finely chop or crumble the vegan wafers and place in a bowl. Roll each frozen truffle in the crushed wafers to coat, then return them to the tray and freeze for 10-15 minutes.
- Melt Coating Chocolate: Using a bain-marie, melt the vegan white chocolate and cacao butter in a separate bowl. Prepare a small bowl with shredded coconut.
- Dip and Coat with Coconut: Quickly dip each truffle into the melted chocolate, then immediately roll it in shredded coconut to coat thoroughly. Place the coated truffles back on the freezing tray. The chocolate will set rapidly due to the truffles being frozen.
- Set Truffles: Place the tray of coated truffles in the freezer for 5 minutes to fully set the chocolate exterior before serving or storing.
Notes
- Use coconut cream for a rich and creamy texture.
- Vegan white chocolate should be coconut butter based for the best flavor and melting behavior.
- Sweetened condensed coconut milk adds sweetness and creaminess without dairy.
- Cacao butter helps create a smooth, firm filling and coating.
- Freezing times are crucial for firm texture and easy handling during coating.
- Work quickly while dipping to prevent premature melting of truffles.
- Store finished truffles in the freezer or refrigerator to maintain shape and freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
