Growing up in Western Europe, Raffaello bonbons where among my all time favorite treats! If you’ve never heard of them, the original confections are spherical wafers filled with a white milk cream and white blanched almonds. They are decadently creamy, covered in shredded coconut and they are, like, the best thing ever!
Because of the processed sugar, wheat and other no-no ingredients in the original, I stopped buying them ready-made about 4 years ago. For quite some time, I was trying to come up with a healthy, homemade alternative that is lactose-free, but couldn’t get the texture right. Until I figured it out! The answer? GHEE! (of course!)
If you’re not big into ghee, fear not! You can’t actually taste it in this recipe, as it’s overshadowed by the coconut and vanilla flavors. You do, however, still get the delicious creamy texture of the original truffles!
To sweeten the truffles, I used vanilla-flavored stevia drops, but you can use pretty much any sweetener you like. Just don’t overdo it, as coconut butter is naturally sweet by itself!
If you are on a strict AIP diet, start with 1 tsp maple syrup or honey and work yourself up. If you are using liquid stevia, start with 2 drops and go from there!
6-7 medium truffles
Note: click on the links below to see what products I used
- 2/3 cup unsweetened shredded coconut
- 1/3 cup coconut butter (creamed coconut)
- 1/3 cup ghee (make sure it’s high quality, aka not grainy or it will mess up the texture)
- 1 tsp vanilla extract (I used Trader Joe’s)
- 6-7 raw blanched almonds (one for each truffle)
- 1 scoop collagen hydrolysate or collagen peptides (optional)
- a pinch of high-quality salt, like pink-himalayan or celtic sea salt
- sweetener of choice – see note above (I used 3 drops vanilla stevia)
- Melt the coconut butter and ghee in a bowl over boiling water.
- Take bowl of the heat and add collagen, if using. Mix well.
- Add vanilla extract, salt and 1/3 cup shredded coconut to the bowl and mix well with a large spoon. Add sweetener, if using (slowly!).
- Place in the fridge for 10-15 minutes, or until mixture has started to harden but isn’t rock-hard (you wanna be able to mold it into balls)
- Take about 2 tbsp of the mixture and form into a ball. Press 1 almond into the center and roll the ball in the leftover coconut shreds.
- Keep going until the mixture is gone.
- Store in the fridge in airtight container for up to 3 weeks.