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Raw Vegan Raffaello Truffles are creamy coconut-almond bites inspired by the classic candy – made with cashews, coconut cream, shredded coconut, maple syrup, and whole almonds. No baking required.
These homemade coconut truffles are naturally dairy-free, refined sugar-free, and made with real ingredients.
They don’t taste exactly like store-bought Raffaello – they’re less sweet, more balanced, and have a smooth, rich texture with a whole almond in the center.
Table of Contents
Why You’ll Love These
- Perfect for small-batch gifting
- No baking required
- Made with simple pantry ingredients
- Dairy-free and vegan
- Naturally sweetened
- Freezer-friendly
- Can be lightly protein-boosted
Ingredients You’ll Need
For the truffles:
- Raw cashews (soaked for smooth texture)
- Coconut cream (thick part only)
- Maple syrup
- Melted coconut oil
- Finely shredded coconut
- Whole raw almonds (for the center)
Optional protein boost:
- 1 tablespoon unflavored or vanilla plant protein powder
For rolling:
- Extra shredded coconut
Simple ingredients. No fillers. No preservatives.
Ingredient Notes
- Coconut cream:
Use thick coconut cream only. If using canned coconut milk, refrigerate overnight and scoop out the solid top layer. - Cashews:
Quick soaking in hot water for 1 hour makes the texture smoother and easier to digest. - Shredded coconut:
Use finely shredded coconut for the smoothest texture. Larger flakes will create a chunkier interior.
How To Make Raw Vegan Raffaello Truffles
1. Grind the cashews
Drain soaked cashews and process in a food processor until very finely ground.
2. Mix the filling
Transfer to a bowl. Add coconut cream, maple syrup, melted coconut oil, and shredded coconut.
If using protein powder, mix it in now. Stir until fully combined.
3. Chill
Refrigerate for 30–40 minutes until firm enough to shape.
4. Shape
Scoop about 1 tablespoon of mixture. Press an almond into the center and roll into a smooth ball.
5. Coat
Roll each truffle in shredded coconut.
6. Final chill
Place on a parchment-lined tray and refrigerate at least 1 hour before serving.
Serve chilled for best texture.
Can I Boost the Protein?
Yes.
To slightly increase protein without changing texture too much:
- Add 1 tablespoon unflavored or vanilla plant protein powder
- Or replace 1–2 tablespoons coconut with almond flour
This won’t turn them into a protein dessert – but it adds a small boost while keeping the texture creamy.
Tips for Best Texture
- Chill the mixture before shaping.
- If mixture feels too soft, add 1-2 tablespoons extra shredded coconut.
- If mixture feels too firm, let it sit at room temperature 5-10 minutes.
- Blend cashews thoroughly for smoothest interior.
These are meant to be creamy, not dry.
Substitutions
No cashews?
Use blanched almonds (texture will be firmer).
No maple syrup?
Use agave or date syrup.
Nut-free option?
Replace cashews with sunflower seed butter and omit the almond center.
Lower sweetness?
Reduce maple syrup slightly and increase shredded coconut by 1-2 tablespoons.
Storage
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze up to 2 months.
Thaw in the fridge for best texture. - These are best served cold.
Frequently Asked Questions
No. They have a similar coconut-almond flavor profile but are less sweet and more natural tasting.
Yes, but the texture won’t be as smooth.
Yes. The mixture can be prepared 1-2 days ahead and shaped when ready.
Yes. Store in an airtight container and thaw in the refrigerator.
More Coconut Recipes
This is one of those homemade treats that feels indulgent but is made from real, simple ingredients.
Coconut. Almond. Creamy texture. Balanced sweetness.
Homemade, cozy, no reservations needed.
Raw Vegan Raffaello Truffles
Ingredients
For the Truffles:
- 1/2 cup raw cashews, quick soaked 1 hour in hot water, drained and rinsed
- 1/3 cup coconut cream, thick part of chilled full-fat coconut milk
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 cup finely shredded unsweetened coconut
- 12 whole raw almonds
Optional Protein Boost:
- 1 –2 tablespoons unflavored or vanilla plant-based protein powder
For Rolling:
- Extra shredded coconut
Video
Instructions
- Add soaked and drained cashews to a food processor. Process until finely ground and smooth.
- Transfer to a bowl. Stir in coconut cream, maple syrup, melted coconut oil, and shredded coconut until fully combined.
- If using protein powder, mix it in now. Adjust texture with 1–2 tablespoons extra shredded coconut if mixture feels too soft.
- Refrigerate for 30 minutes, until firm enough to scoop.
- Scoop about 1 tablespoon of mixture. Press an almond into the center and roll into a smooth ball.
- Roll each truffle in shredded coconut to coat.
- Place on a parchment-lined tray and refrigerate at least 1 hour before serving.
Notes
• Quick soaking the cashews improves creaminess and digestion.
• For lower sugar, reduce maple syrup slightly and add a few drops of liquid stevia if desired.
• Use finely shredded coconut for the smoothest texture.
• These are freezer-friendly, but texture is best when stored chilled, not frozen long term.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oooooh… these are my favourites too, and I think I HAVE eaten a whole box of them before!!
Wonderful idea to make them with cashews, mira!
Hope you and baby are well – I need to get in shape soon too!! xx
These taste better than regular Raffaello! I’ve made then twice!
But the actual raffaello is 64 calories per serve? This is more than double. Is this a vegan substitute and necessarily a healthy one?
This is vegan and sugar free. Nuts are a lot of calories. If you don’t follow a specific diet, maybe it is best to just have the actual raffaelo.
I never liked home made ones because all the recipes had butter in them, none of my friends like those either, but when they tried THIS beauty, they all loved it.
My boyfriend also said they are better than the real ones, and had a lot of compliments at work too. Thank you for sharing this tastiness with us. Finally something I don’t have to miss out on!