The coconut and white chocolate truffles are quick and delicious no-bake treats, similar to Raffaello chocolates, made in 5 minutes with just 3 ingredients, without butter, eggs, or sugar. I love the combination of coconut, almonds, and white chocolate, and these treats are delightful, fresh, and fragrant, gluten-free, perfect at the end of a meal, for a snack, breakfast, or a delicious treat, one leads to another!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 17 Pieces
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz white chocolate
- 1.5 cups shredded coconut
- 5.3 oz peeled almonds (or almond flour)
- as needed shredded coconut (for coating)
Steps
The coconut and white chocolate truffles with almonds are super easy and quick to make. First, finely chop the almonds into flour if you don’t have ready-made almond flour. Melt the white chocolate in a double boiler or microwave.
In a bowl, place the shredded coconut, almond flour, and melted white chocolate, and mix all the ingredients well.
Take a bit of the mixture and form into balls, then roll them in shredded coconut.
Place the coconut and white chocolate truffles on a tray and allow them to set at room temperature or in the fridge.
Notes:
The coconut and white chocolate truffles with almonds can be stored at room temperature or in the fridge, depending on the temperature. In hot weather, it’s better to keep them refrigerated.
More sweet truffle recipes HERE
