Raffaello Raw Vegan Candies

Name: Raffaello Raw Vegan Candies - Lavinia D.
Ingredients: 4 tablespoons coconut oil; 1 cup coconut flakes + 4 tablespoons for decoration; 15 raw almonds (preferably peeled); 2 tablespoons honey (I used canola honey); 1/2 tablespoon vanilla extract

Vegan - Raffaello Raw Vegan Candies by Lavinia D. - Recipia

Raffaello Raw Vegan Candies I started making these raw Raffaello candies on days when I crave something sweet but don’t want to turn on the oven or complicate my kitchen. It’s one of those recipes I can quickly adapt if I don’t have a powerful mixer, and the ingredients are simple and readily available. They might not come out perfectly smooth without a high-performance blender, but the taste doesn’t suffer. Quick Info Total time: about 20-30 minutes Preparation time: 20-25 minutes, depending on speed and mixer Cooking/baking time: no baking required Servings: 12-15 candies, depending on size Difficulty: easy (more challenging without a good mixer) Recipe type: raw vegan dessert, quick snack, suitable for festive occasions Ingredients 4 tablespoons coconut oil (cold-pressed) 1 cup coconut flakes (approx. 100 g) + 4 tablespoons coconut flakes for decoration 15 raw almonds, preferably peeled 2 tablespoons honey (I use rapeseed honey, but any type works) 1/2 tablespoon vanilla extract Preparation Method 1. Place the coconut oil, cup of coconut flakes, honey, and vanilla extract in a blender. Blend until you achieve a creamy, sticky paste. If your blender isn’t very powerful, you might need to add another tablespoon of coconut flakes to help bind the mixture. 2. Prepare a small bowl with the coconut flakes for decoration. 3. Take a small amount of the mixture (about the size of a large teaspoon) and form a ball. Place a raw almond in the center and close it well by rolling it between your palms. Continue until you finish all the paste. 4. Roll each ball in the reserved coconut flakes for decoration, ensuring they are evenly coated. 5. Place the candies in the refrigerator for a few minutes to firm up slightly. They can be consumed immediately or left to chill longer if you prefer a firmer texture. Why I Make This Recipe Often I love that it doesn’t require baking and the ingredients are easy to find. It comes together quickly, and the quantity can be adjusted based on how much you crave. They keep well in the fridge for a few days. I can satisfy my sweet tooth without any hassle. Tips and Variations Tips If the mixture doesn’t bind, add another tablespoon of coconut flakes or a little extra coconut oil. If the mixer/blender isn’t powerful, don’t overdo it to avoid heating the coconut oil. It’s good to work with slightly damp hands to prevent the paste from sticking. For decoration, use finer coconut flakes, as they adhere better to the balls. Substitutions Honey can be replaced with agave syrup if you want a 100% vegan option. Coconut oil doesn’t have a suitable substitute for this recipe; it’s important for texture and flavor. Almonds can be used with or without the skin, but peeled ones taste finer. You can use another essence (like almond or orange), but vanilla gives the classic Raffaello flavor. Variations For a slightly different flavor, I sometimes add grated lemon or lime zest to the mixture. You can use ground cashews, but then the taste will be more neutral and creamy, not quite the same as "Raffaello". If you want a festive look, you can add small pieces of dried fruit or raspberry powder to the coconut flakes for decoration. Serving Ideas I place them on a small plate lined with parchment paper or in a small box to prevent them from sticking together. They can also be offered in small boxes as a healthy sweet snack. At events, I serve them on platters alongside other raw candies or fresh fruits. Frequently Asked Questions 1. Can I use thicker coconut flakes? Yes, but the texture will be crunchier and not as smooth. Finer flakes bind better and give a texture closer to Raffaello. 2. Do I need to peel the almonds? It’s not mandatory, but peeled almonds taste better and are closer to the original version. If you don’t peel them, the taste will be slightly more bitter. 3. Can they be made without honey? Yes, you can use agave or maple syrup for a completely vegan option. The texture may vary slightly; you might need a bit more coconut flakes. 4. How do I know if the paste is well-bound? When you can easily take some of the mixture and shape a ball that doesn’t crumble, it’s ready. If it sticks too much to your hands or is too soft, add more coconut flakes. 5. Can I freeze these candies? I do not recommend it. Coconut oil changes texture when frozen, and upon thawing, the candies will be softer and may "sweat". Nutritional Values Estimated per candy (out of 15 pieces): approximately 80-90 kcal Fats: 7-8 g Carbohydrates: 4-5 g Proteins: under 1 g These values are approximate and can vary depending on the size of the candies and the type of honey or coconut used. Most of the calories come from the coconut oil and almonds. Storage and Reheating I keep them in the fridge in a closed container. They last 4-5 days, maybe longer, but they lose their freshness. There’s no need to reheat them. At room temperature, they soften slightly due to the coconut oil, especially in summer, so I recommend keeping them cool. If left out for too long, they can become too soft, but it doesn’t affect the taste.

Raffaello Raw Vegan Candies

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