Vegan Raffaello (Coconut Truffles)

This recipe is sponsored by Nature’s Charm. All opinions are my own. Thank you for supporting the brands who sponsor my work!

🥥 What are Raffaello?

Raffaello are coconut almond truffles consisting of a spherical wafer filled with white milk cream and a blanched almond, with a coconut white chocolate coating.

They remind me of a white chocolate coconut version of ferrero rocher.

This CopyCat version is made without dairy, plus you don't need a food processor to make them!

🧾 Ingredients

Here's everything you need to make vegan raffaello balls:

Ingredient Notes

Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.

Coconut Cream: I'm using Nature's Charm coconut whipping cream. You can also use their natural coconut milk, refrigerate it overnight, and use the thick cream from the top of the can.
Vegan Condensed Milk: I use Nature's Charm sweetened condensed coconut milk. It sweetens and lends a mild coconut flavor.
Blanched Almonds: If you can only find whole almonds with skins, you can blanch them at yourself, as shown in this helpful post by The Loopy Whisk.
Vegan White Chocolate: I use Vivani iChoc, you can also use this vegan white chocolate recipe which is made with ingredients like raw cacao butter, coconut butter, and cashew butter.
Cacao Butter: Helps stabilize the filling, making it hold up better once set. You can replace it with the same weight of vegan white chocolate, plus a tablespoon of coconut oil.
Vegan Wafers: Original Raffaello truffles are made in a wafer ball. I found it difficult to find these, so the solution here is crushed ice cream wafers!
Unsweetened Shredded Coconut: May also be labeled as desiccated coconut.

🔪 Instructions

Here are step-by-step images showing how to make these vegan coconut truffles. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:

vegan white chocolate, coconut cream, and condensed milk melted over a double boiler.

Step 1: Melt the coconut cream, white chocolate, condensed milk, cacao, and salt in a medium heat-resistant bowl over a saucepan with simmering water (a bain-marie or water bath).

thick white chocolate ganache in a bowl after chilling.

Step 2: Remove the bowl from the heat and let it cool slightly for 10 minutes, then cover and transfer to the fridge to thicken for 1 hour. Stir it every 20 minutes or so.

blanched almonds that have been toasted on a baking sheet.

Step 3: Toast the whole almonds on a baking sheet in a preheated oven for 6-8 minutes, until lightly browned. Set aside to cool.

silicone truffle mold being filled with white chocolate ganache and toasted whole almonds.

Step 4: Spoon or pipe the white chocolate mixture into the cavities of a silicone sphere mold pan, filling them around two-thirds. Then add a toasted almond to each truffle and top it with more ganache. Freeze for at least 4 hours.

coconut truffles on a baking sheet lined with parchment.

Step 5: Remove the truffles from the mold and place them on a baking sheet lined with parchment paper or a silicone mat. Place the tray in the freezer while you make the coating to prevent them from melting.

coconut truffles being coated in finely chopped wafers.

Step 6: Finely chop or crumble the vegan wafers and add to a bowl. Roll each truffle in the wafers to coat them.

coconut balls coated with finely chopped wafers on a tray lined with parchment.

Step 7: Place them back on the tray and into the freezer for 10-15 minutes.

coconut truffle dipped in white chocolate being rolled in shredded coconut.

Step 8: One by one, dip a truffle into the melted white chocolate and immediately transfer it to the bowl with shredded coconut to coat the outside. Carefully place them back on the baking tray to set. Once you have coated them all, place the tray in the freezer for 5 minutes to fully set.

💭 Recipe Tip

Prep your coatings. The filling is lovely and soft at room temperature, so the truffles need to be frozen before coating them. Because of this, the chocolate coating will set very quickly - so dip and coat them quickly. Get the shredded coconut ready in a small bowl and immediately transfer the white chocolate-covered truffle into the bowl to be coated. If the chocolate sets first, the coconut won't stick to the surface.

💬 FAQs

Can I make these without silicone molds?

While you *can* mold the truffles by hand, it will be a little messier! Here's how:

First, double the quantity of cacao butter for the filling (50g or 4 tablespoons), as the filling will need more setting ingredients without the help of a mold. Let the ganache filling set in the fridge for 2 hours. It's ready when you can roll a piece into a ball and it holds its shape.

With clean hands or food-safe gloves, divide the ganache with a melon baller or small ice cream scoop. Roll into balls with the palms of your hands. Press a whole almond into the center of each truffle and place them on a baking sheet lined with parchment paper. Freeze for a couple of hours until solid before coating.

How to store coconut balls?

Place the truffles in an airtight container and refrigerate. They will keep for up to 2 weeks.

Otherwise, you can store them in the freezer for up to 2 months in a sealed container. Just defrost in the fridge overnight, or at room temperature for a couple of hours before serving.