Indulge in these easy Vegan Raffaello Coconut Balls – a creamy, coconutty treat filled with almonds and naturally sweetened. Perfect for holidays or anytime snacking!

If you’re a fan of creamy, coconutty treats, these Vegan Raffaello Coconut Balls are about to become your new favorite indulgence! Inspired by the classic Raffaello candies, this plant-based version is just as decadent but made with wholesome, simple ingredients. Each bite offers a delightful combination of smooth coconut, sweet almond filling, and a perfectly soft texture. Whether you’re whipping these up for a holiday gathering, gifting them to friends, or just treating yourself, these no-bake delights are sure to impress. Plus, they’re quick to make and require no fancy equipment!

Why You’ll Love This Vegan Raffaello

These Vegan Raffaello Coconut Balls are the perfect combination of indulgence and simplicity. They’re naturally sweetened, dairy-free, and packed with wholesome ingredients that make them a guilt-free treat. With their soft, creamy texture and the surprise crunch of a whole almond inside, they’re a crowd-pleaser for vegans and non-vegans alike. Plus, they’re incredibly easy to make—no baking required! Whether you’re looking for an elegant dessert for entertaining or a quick snack to satisfy your sweet tooth, these coconut balls deliver on flavor, texture, and convenience.

Ingredients

For the Coconut Balls:

2 cups (200g) shredded unsweetened coconut (+ extra for rolling)
1 cup (240ml) full-fat coconut cream (chilled, solid part only)
3 tbsp maple syrup (or agave syrup)
1 tsp vanilla extract
10-15 raw blanched almonds (for filling)

Optional Decoration:

Finely chopped almonds or crushed freeze-dried raspberries for rolling

Instructions

Prepare the Coconut Mixture:
- In a mixing bowl, combine the shredded coconut, coconut cream, maple syrup, and vanilla extract.
- Mix well until the ingredients form a thick, sticky dough. If the mixture is too soft, chill it in the fridge for 15-20 minutes to firm up.
Shape the Balls:
- Scoop about 1 tablespoon of the coconut mixture and flatten it slightly in your palm.
- Place one almond in the center and gently wrap the mixture around it, rolling it into a smooth ball.
- Repeat with the remaining mixture and almonds.
Roll in Coconut:
- Roll each ball in additional shredded coconut (or your choice of topping) until well-coated.
Chill and Set:
- Place the finished balls on a plate or tray lined with parchment paper.
- Chill in the refrigerator for at least 1 hour to firm up.
Serve:
- Serve the Vegan Raffaello chilled and enjoy! Store leftovers in an airtight container in the fridge for up to 5 days.

Recipe Tips

Chill the Coconut Cream: Use only the thick, solid part of chilled coconut cream for the best texture. Pop the can in the fridge overnight and scoop out the cream, leaving behind the liquid.

Adjust Sweetness to Taste: Depending on your preference or the sweetness of your maple syrup, you can add a touch more or less. Taste the mixture before shaping the balls.

Prevent Sticky Hands: Rolling the mixture can get sticky! Lightly wet or oil your hands to make shaping the balls easier and less messy.

Toast the Almonds: For extra flavor, lightly toast the almonds before placing them inside the coconut balls. This adds a nutty aroma and depth to each bite.

Store Properly: Keep these coconut balls in an airtight container in the fridge to maintain their shape and freshness. They can also be frozen for up to a month—just thaw for a few minutes before serving!