Here’s another recipe for coconut lovers that’s completely dairy-free, gluten-free, raw and vegan. These raffaellos taste delicious and very decadent. If you have some almond butter on hand, they’d be even better, but I didn’t have any, so in my case tahini did the job. You can use any nut butter you have. Also, I’m mixing some coconut oil and coconut cream (the fat from chilled full-fat coconut milk), but if you like, you can just use 3 tablespoons of coconut oil instead. These truffles are perfect for Christmas.
1 tablespoon of coconut oil
2 tablespoons of coconut cream
1 tablespoon of almond butter (I used tahini instead)
¼ cup of almond meal (or ground almonds)
About 20 whole almonds
1 1/2 cup of shredded coconut
2 tablespoons of maple syrup or other sweetener of your choice