Gluten-Free Homemade Rafaello
Indulge in the rich, tropical bliss of Gluten-Free Homemade Rafaello—a delightful no-bake treat that's as easy to make as it is delicious! Made with unsweetened shredded coconut, creamy sweetened condensed milk, and buttery blanched almonds, these coconut truffles deliver the perfect balance of sweetness and crunch in every bite. Coated in smooth, gluten-free white chocolate and rolled in extra coconut, each bite-sized ball is a luxurious treat reminiscent of the classic Rafaello, but with the added satisfaction of being homemade. Ready in just 30 minutes, this gluten-free dessert is ideal for special occasions, gift-giving, or a quick indulgence at home. Perfect for coconut lovers and those with dietary restrictions, these tropical confections are sure to be a show-stopping crowd-pleaser!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams unsweetened shredded coconut
- 200 grams sweetened condensed milk
- 50 grams coconut oil
- 1 teaspoon vanilla extract
- 20 pieces blanched almonds
- 100 grams white chocolate, gluten-free
- 50 grams extra shredded coconut for rolling
Directions
Step 1
In a medium saucepan, combine the shredded coconut, sweetened condensed milk, and coconut oil over low heat.
Step 2
Stir the mixture continuously until the coconut is well-coated and slightly toasted, about 5 minutes. Remove from heat.
Step 3
Stir in the vanilla extract, ensuring it is evenly distributed throughout the mixture.
Step 4
Allow the mixture to cool for about 10 minutes, or until it is cool enough to handle comfortably.
Step 5
Take a small amount of the coconut mixture and flatten it slightly in your palm. Place one blanched almond in the center.
Step 6
Roll the coconut mixture around the almond to form a small, smooth ball. Repeat with the remaining mixture and almonds.
Step 7
Melt the gluten-free white chocolate using a double boiler or microwave, ensuring it is smooth and lump-free.
Step 8
Dip each coconut ball into the melted white chocolate, ensuring it is fully coated.
Step 9
Place the dipped balls on a tray lined with parchment paper and sprinkle with extra shredded coconut for garnishing.
Step 10
Refrigerate the coated balls for about 30 minutes, or until the white chocolate has set completely.
Step 11
Serve or store in an airtight container in a cool place. Enjoy your homemade, gluten-free Rafaello!
Nutrition Facts
| Serving size | (628.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3432.7 |
| Total Fat 269.7g | 0% |
| Saturated Fat 213.7g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 85.9mg | 0% |
| Sodium 428.2mg | 0% |
| Total Carbohydrate 235.4g | 0% |
| Dietary Fiber 46.6g | 0% |
| Total Sugars 181.4g | |
| Protein 45.7g | 0% |
| Vitamin D 16IU | 0% |
| Calcium 868.6mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 2410.5mg | 0% |
Source of Calories