Vegan Raffaello (Easy Coconut Balls)

Ingredients

• 2 1/2 tbsp coconut oil (35g)
• 1/4 cup coconut butter (65g (*see recipe notes))
• 1 tbsp + 1 tsp white almond butter (or cashew butter (20g))
• 1 tbsp + 1 tsp maple syrup (25g)
• 4 tbsp shredded coconut (20g)
• 20 blanched almonds (or other nuts (*see blog post for tips))

Instructions

1. 1

   --- *Note: Feel free to check out the recipe video + step-by-step photos above! ---

2. 2

   Place the coconut oil, coconut butter and almond butter (or cashew butter) in a heatproof bowl. Allow to melt over a water bath (or in the microwave) and stir to combine until smooth.

3. 3

   Stir in the maple syrup and the shredded coconut to combine, then place the mixture to the fridge for 30 minutes (or freeze for 10 minutes) to solidify.

4. 4

   When the mixture has hardened, scoop out 20 bite-sized portions with a teaspoon. Roll each into a ball with your hands and press a blanched almond into the center. Lastly, roll the vegan Raffaelo in the shredded coconut until totally covered and no longer sticky on the outside. Repeat until all the mixture has gone, then place in the fridge to set completely.

5. 5

   Enjoy immediately or store as written in the recipe notes below.