Coconut Balls (Raffaello)
These easy Coconut Balls (Raffaello) are vegan, gluten-free, and ready in minutes. No-bake Italian truffles with only 3 ingredients!
Ingredients
- 1/3 cup 80 g coconut butter, melted (not coconut oil)
- 1/2 cup 42 g shredded unsweetened coconut, plus more for rolling
- 2 tablespoons 40 g agave syrup or maple syrup
Optional: 8 whole almonds
Instructions
Step 1: Mix the Base
- Gently melt the coconut butter in a microwave or double boiler until it is soft and pourable.
- In a mixing bowl, stir together the melted coconut butter, shredded coconut, and your sweetener of choice until thoroughly combined.
- The mixture should resemble a soft dough that holds together well.
Step 2: Chill the Mixture
- Place the bowl in the freezer for about 5 to 10 minutes to allow the mixture to firm up.
- This chilling step makes it easier to shape into balls later.
Step 3: Shape the Coconut Balls
- Once the mixture is firm enough, take a tablespoon-sized scoop and roll it into a ball between your palms.
- If you’d like, press an almond into the center of each ball before rolling.
- Roll each finished ball in extra shredded coconut to give them a beautiful snowy coating.
Step 4: Store and Serve
- Place the coconut balls on a parchment-lined tray or container.
- Store them in the refrigerator or freezer so they stay firm and fresh.
- Enjoy them chilled or at room temperature, depending on your preference.