These incredibly healthy Raffaello truffles will satisfy your coconut craving in one single bite! Made from scratch with only a few ingredients, these paleo/vegan coconut bites are way easier to whip up than you would expect, and taste absolutely dreamy. Super creamy and full of rich coconut flavor, they make for the perfect dessert on any occasion.
I made sure to create these using wholesome ingredients like organic coconut milk, coconut butter, coconut oil, almonds and a bit of maple syrup. These Raffaello inspired bites are seriously easy to prepare and perfect for a little indulgence without the guilt.
I used to be totally obsessed with Raffaello truffles not too long ago, but unfortunately had to give them up after changing my diet. No worries, I’m feeling like this guilt free version definitely satisfies that craving! Plus, I think it’s always better to make food from scratch, that way, you’ll always know exactly what’s inside and be able to feel a lot better about it.
If you are a coconut freak just like me you’ll love these little guys.
When making these healthy coconut truffles, you’ll be able to store them in the fridge for a couple weeks so don’t feel rushed into eating them all at once, although, I wouldn’t blame you if they are gone in a day. :p
If you love the idea of healthy childhood treats, here are some more recipe ideas:
Paleo Coconut Peppermint Patties
Paleo Chocolate Hazelnut Truffles
Cocoa Hazelnut Spread
If you are intrigued, I’d love to see what you come up with :). As always, don’t forget to tag @delight.fuel or simply comment below.
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Healthy Raffaello Truffles
These incredibly healthy Raffaello truffles will satisfy your coconut craving in one single bite! Made from scratch with only a few ingredients, these paleo/vegan coconut bites are way easier to whip up than you would expect, and taste absolutely dreamy.
Ingredients
- 2 cups blanched almonds
- 1/3 cup agave syrup (light)
- 1 1/2 cup coconut milk
- 1 1/2 cup coconut butter
- 6 tbsp coconut oil
- 1/2 cup shredded unsweetened coconut
Coating
- 1/2 cup shredded unsweetened coconut
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Place blanched almonds onto the baking sheet and bake for about 10-12 minutes.
- Take almonds out of the oven and let them cool.
- In the meantime prepare raffaello mixture. Add coconut oil, coconut milk, coconut butter and agave syrup in a medium sized sauce pan. Heat over low until completely combined and set aside.
- In a food processor or high speed blender add roasted almonds. Process into almond butter for about 5-10 minutes until complelety smooth.
- Fold almond butter and shredded coconut into the raffaello mixture and pour into a brownie pan or large bowl. Refrigerate for about 1-2 hours until pliable.
- Form little coconut balls with your palms and roll into shredded coconut. Transfer into an airtight container and store in the refrigerator for up to two weeks.
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