Have you ever seen the Raffaello Advertisement on TV? You know, the one featuring the beautiful, insanely blond woman, wearing a mixture of white swimsuit/dress, laying around in the sun and eating a raffaello, while a couple of (white – obviously) sea gulls kindly sit next to her and watch her. If there has ever been a “most unrealistic” advertisement out there, I’d guess that that’s the one. First of all, what’s with all the white?! I mean, I get that raffaellos are white and everything, but it is possible to overdo it! And, secondly, the seagulls – I mean, really?! Have you ever seen seagulls sitting idly by when you’re eating something?
Yes, I know, it’s only an advertisement, but it’s those things that get stuck in your brain, and will pop up at the wrong moment. Everytime I see a raffaello, I don’t think about the dreamy coconut covering, I think about that stupid blonde with her stupid white sun-hat and those weirdly-tamed seagulls. Way to ruin raffaellos!
But, it’s not a big tragedy, as I can no longer have them anyways. Both wheat-gluten-allergy and lactose-intolerance prevent me from eating those delicious balls of coconut creamy wonderfulness. No worries – I fixed the problem by adapting my almondballs-recipe to make something comparably to raffaellos. The interior is not as creamy as the real deal, but, nonetheless, it was heaven in my mouth!
I didn’t use almonds this time, but cashews and shredded coconut, both of which I blended into a flour, and then mixed with coconut cream and just 1 Tbs. of date cream. I would suggest using date cream as a sweetener in this recipe, as it helps with binding and texture.
Though “fake” makes it sound somehow inferior to the original – trust me, this is the better, more-improved, healthier version! They will actually fill you up, energy-ball-like, preventing you from over-indulging, and, allowing you to have enough endurance to get to the next meal without an eating-flash.
Update: As I have made these again and again, I have changed the recipe a little, adding slightly more coconut cream and a date cream layer for the outer coating. Also, if you wish to make these even richer in protein (other than from the nuts), you can add 2 Tablespoons of vanilla protein (I use the vegan sweet lupins vanilla protein) to the dough. However, if you do, you’ll need to add more of the coconut cream and date cream each (see in the recipe below), otherwise it’ll be too dry!
- 185g cashews (1 cup)
- 100g shredded coconuts (1 heaped cup), plus 2 Tbs. more for the outer coating
- 1 1/2 Tbs. coconut cream
- 1 Tbs. date cream, plus 1 Tbs. for the outer coating
- a dash of vanilla
for a protein raffaelo version:
- 2 Tbs. vanilla protein
- 1/2 Tbs. date cream additionally
- 1 Tbs. coconut cream additionally
1. Blend the cashews and the shredded coconuts into a flour, then fill into a bowl.
2. Add coconut cream, 1Tbs. of the date cream (or 1 1/2 Tbs. if making the protein version), and vanilla (or vanilla protein if making the protein version). Mix into a creamy “dough”.
3. Once you have a firm dough, roll into balls. Then first roll the balls in the left-over date cream, and then in the 2 Tbs. shredded coconuts.
4. Refrigerate until serving, they taste better cooled!
Note: Will keep for 5 days in the fridge. For longer shelf time, freeze.
Once you have your “dough”, you can start rolling it into yummy balls. Getting closer to the “Raffaello-look”!
First, roll the balls in the date cream, and then coat it in a layer of shredded coconut.
Really get your hands dirty…
…and, finally, perfection: Dig in!
Depending on how large you roll the balls, you’ll have a varying amount!