Homemade Vegan Rafaello
Mother’s Day is coming and what better gift to give than food? Personally, my mom’s big favorite is Rafaello so this year I came up with a home-made version as a gift. The recipe is also a great alternative for vegans or those struggling with lactose intolerance. But apart from Mother's Day, you can just make this dish any time of the year because it is the perfect and most simple snack. Plus, what makes this recipe even better is that it’s very easy to customize; feel free to use honey instead of maple syrup or even peanut butter instead of almond butter. I hope I gave you a great idea with this recipe and I guarantee that your mom will love it.
- 15 balls
- Prep time: 70 Minutes|Cook time: 15 Minutes|Total time: 1 Hours 25 Minutes
- Place the coconut oil, butter and almond butter in a heatproof bowl. Allow to melt over a water bath (r in the microwave) and stir to combine until smooth.
- Stir in the maple syrup and the shredded coconut to combine, then place the mixture into the fridge for 60 minutes.
- When the mixture has hardened, scoop out bite-sized portions. Roll each into a ball with your hands and press a blanched almond into the center. Lastly, roll the vegan Rafaello into the shredded coconut until totally covered and no longer sticky on the outside. Repeat until all the mixture has gone, then place in the fridge to set completely.
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