Coconut cashew balls {healthy Raffaello}
Prep time
Total time
Recipe type: Healthy dessert
Serves: 20 candy balls
  • 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.
  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.
Recipe by Travelling oven at