Raw Vegan Raffaello Bliss Ball Truffles

Gluten free, refined sugar free
Raw Vegan Raffaello Bliss Ball Truffles

I would like to admit that this recipe was intentional but in actual fact it was a bit of a happy accident. I really don’t know what’s wrong with my cooking lately but I’m suffering from epic diastsers in the kitchen where everything falls apart. I suspect it has something to do with me rushing and cutting corners because my baby has no patience and I want to get things done quick so I can attend to him. This recipe started out as a strawberry slice recipe! But it fell to bits before I had time to add in the strawberries. I was so devastated (especially at the idea of wasting some soaked cashews that I waited a long time for) so I just couldn’t handle the idea of throwing everything out. I mixed it up and put it in the fridge and told myself I’d find another use for it. The next day I tasted it and it struck me that the mixture resembles the Ferraro Rafaello truffle things very closely! So I turned the mixture into bliss balls and am very glad I did! My husband doesn’t quite think the resemblance is as strong as I do but none the less these bliss balls are very creamy and indulgent. They are actually my favourite bliss balls I’ve ever made! Which is saying something because it’s difficult for me to like something this much when it’s not chocolate.

These are a perfect wholesome indulgent treat or snack (the baby loves them too) full of healthy fats and protein. Completely gluten free , refined sugar free and vegan. Enjoy!





Raw Vegan Raffaello Bliss Ball Truffles
Recipe type: Dessert
Hazel & Cacao:
  • 1½ cups cashews ( soaked for at least 4 hours)
  • ½ cup coconut cream
  • 2 TBSP maple syrup
  • 1 TBSP coconut oil
  • drop vanilla extract
  • 1 cup walnuts
  • ¼ hazelnuts ( lightly roasted if possible)
  • 1 cup pitted dates
  • ½ cup shredded coconut (plus extra for rolling)
  1. Place the cashews, coconut cream, maple syrup, coconut oil and vanilla in a blender and blend until smooth and creamy. Set aside.
  2. In a food processor, process the walnuts, hazelnuts, shredded coconut and dates until crumbly but sticky.
  3. Transfer nut mixture to a bowl and pour over cashew cream mixture.
  4. Mix well and set in the fridge to harden for a few hours or overnight.
  5. Once set roll the mixture into balls with your hands and roll in extra shredded coconut
  6. Store in the fridge for a soft fudge texture or the freezer for a harder texture.



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