Although they look like snowflakes, vegan Raffaellos are perfect for any time of the year. They are a crowd pleaser even though they have a very subtle sweetness. I guess it's the magic of coconut and almonds what does the trick. Enjoy!

Prep Time: 15 min

Cooking Time:

Serves 12 - 16 Raffaellos


  • 1/3 cup of white beans ( I like using butter beans – works out to 2 – 3 tablespoons)
  • 1/3 cup of ground almonds (also known as almond meal)
  • cream from 1 tin of full fat coconut milk (the solid part you see after you open the tin; if it’s not solid, leave the tin in the fridge overnight to solidify)
  • 6 – 8 whole dates pitted
  • 2 tbs of maple syrup
  • 0.5 cup dried desiccated coconut
  • 12 – 16 white (peeled) whole almonds
  • more desiccated coconut to wrap Raffaellos in


Put the dates, drained beans, ground almonds, coconut cream, 0.5 cup of dried coconut and maple syrup into a food processor and process till smooth.

If it’s too liquid, put it in the fridge for 30 min to solidify more.

Then form balls with 1 peeled almond inside and roll them in more coconut.