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Coconut cashew ‘Raffaello’ balls

December 4, 2015 By travellingoven Leave a Comment

This one is for all you coconut lovers out there!

It’s been a while now that I wanted to make a healthier version of Raffaello candy balls and when I was browsing the internet and different recipes, all were with coconut cream as the main ingredient but since I had some cocoa butter at home that I wanted to use, I decided to try it for this recipe. Cocoa butter is edible vegetable fat extracted from the cocoa bean and it is used to make chocolate. To make it more creamy I also used cashew butter. Both of these ingredients you can buy in any health food store and you only need a small quantity.


Coconut cashew balls {healthy Raffaello}
 
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Prep time
15 mins
Total time
15 mins
 
Author: Lili Basic
Recipe type: Healthy dessert
Serves: 20 candy balls
Ingredients
  • ½ cup (80 grams) melted cocoa butter
  • 1 and ½ cup shredded coconut
  • 20 blanched almonds (skin removed, if doing at home, see the note!)
  • 4-5 tbsp agave syrup
  • 1 tsp vanilla extract
  • 2-3 tbsp creamy coconut milk (optional)
  • 2 tbsp cashew butter
  • extra shredded coconut for coating the balls
  • Note: 1 cup = 250 ml, see here how to blanch almonds at home.
Preparation
  1. Melt the cocoa butter in a small pan over medium heat.
  2. Once melted, pour it into your blender/food processor and add shredded coconut, cashew butter, agave syrup, vanilla and if necessary 2-3 tbsp coconut milk.
  3. Blend well until all combined. The mixture should be very soft and oily but that's normal because of the cocoa butter that is melted and it will become more solid once in the fridge. Using your hands, gently make the little balls and insert one blanched almond into each ball.
  4. Roll them in the shredded coconut and put in the fridge for at least 1 hour before eating.
  5. Keep in the fridge in the airtight container.
3.5.3229

 

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Filed Under: gluten free, vegan/dairy free Tagged With: almonds, balls, cashews, coconut, dessert, gluten-free, raffaello, vegan

Previous Post: « Maple & thyme roasted carrots and parsnips
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Hi! I’m Lili and I’m so happy
to welcome you on my blog!

First things first. Why Travelling oven you’re wondering? Well, when this blog was created I had been living as an expat for about 8 years in beautiful countries like Scotland, Kazakhstan, Switzerland, Turkey...READ MORE...

lili.basic

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Shooting the cookbook and spending my work days cr Shooting the cookbook and spending my work days creating, doing what I love and sharing the same energy and passion with its author @andreapisac has been one of the highlights of this otherwise very difficult year for me. Very grateful that life sometimes when you are at low point sends you people who lift you up and inspire you. 
Beautiful and meaningful connections are such a wonderful thing…❤️ #cookbook #croatiandesserts
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In Split, they’re called bobići, while in Šibenik, you’ll hear favete — but whatever the name, they’re closest to the Italian fave dei morti cookies. Made from almonds, egg whites, sugar, a dash of Maraschino, and a hint of lemon zest, they’re baked to soft, golden perfection. Perfect with a cup of coffee or even a little rakija to balance the sweetness! 
This recipe will be in the upcoming cookbook written by @andreapisac and shot by me, Croatian Desserts Vol. 2, currently in the making! ✨ Stay tuned!
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#dessertphoto #dessertphotography #dessertphotos #foodphotography #foodphotographer #foodphotos #foodphoto #foodphotographyandstyling #foodphotoshoot #foodphotooftheday #cookbookshoot #croatiafulloflife #croatiafullofmagic #punkufer #canonhrvatska #travellingoven #lilibasic
The reason I’m a little quiet here lately is bec The reason I’m a little quiet here lately is because I’m busy working with the talented cookbook author @andreapisac photographing her new cookbook Croatian desserts vol 2 that features 50 authentic Croatian desserts! 😊✨✨✨
The unique thing about this cookbook is that each step of the process is captured in photos so there is lots of flour, powdered sugar and messy bowls on the set! Stay tuned for more! 😄
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‘Desserts’ ✨ (Post 5/8 on ‘Food & Drinks’ subject) 
I LOVE shooting desserts and here’s a selection of some of the many I shot over the last few years. Hope you like the photos and if you want to share your favourite, that would make me very happy! ☺️❤️
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One of my favourite photography subjects. Also, I enjoy having a cocktail or two occasionally! How about you? 
😄🍸
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Images shot for clients: Esplanade Hotel, Zagreb: 2, 4, 5, 12, 13, 14, 15, 20, 21; EZZA, Dubrovnik: 3, 8, 10, 11, 16, 17;
Zuzori, Dubrovnik: 18; Pupo, Dubrovnik: 19, 22; Lucin Kantun, Dubrovnik: 1; Kiki’s, Montenegro: 7; Almara’s Beach, Montenegro: 6, 23; One Suite Hotel, Dubrovnik: 9
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21 Snogu, Zagreb; 9 Esplande Hotel, Zagreb; 
8 Poklisar, Dubrovnik; 22 Gverovic Orsan, Dubrovnik; 
13 ZORI, Palmizana; 14 Prijeko Palace Hotel, Dubrovnik; 
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Image shot for @quarnero_organic_cosmetic 
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