Leonardo, Donatello, Michaelangelo….Raffaello?

April 17 , 2016 by: Amber Trudeau Candy

These really are heroes in a half shell (well a full shell, which is mostly because the minute any teenagers, mutant or otherwise, get their hands on these balls of deliciousness, they will choose to hoard them all and keep them safely ensconced far from prying eyes so that they may consume all of them themselves. Much like a turtle drawing itself into it’s own little shell of awesomeness. Half a shell just wouldn’t be as easy to hide since the centers would all ooze out. That would just be a shameful waste of all things sugar 😉 )…even if it’s not a green half shell 😉 .

I stumbled upon this recipe very much by accident and almost flipped past it before I said to myself “Waaaiiitt a second….did I just see what I think I just saw??!!! Go back Amber, go back or this recipe may become lost to you for all time! A greater tragedy I cannot imagine. Even mutated ninjas won’t be able to help you then.”


I made a few changes to the original recipe (because I just can’t leave well enough alone and I feel like I have to put my own slight spin on everything. I’m apparently a control freak like that 😉 ). First change – it called for vanilla wafers which I a) had trouble finding vegan versions of – although to be fair, I didn’t look very hard because b) I decided that accidentally vegan golden oreos would make them even creamier 🙂 . The only other changes I made were to toast the coconut that these balls are rolled in and dip them in a rum infused glaze before rolling them in the toasted coconut. Mmmmm…even more unhealthy for you. Now I know that that’s not the “traditional” Raffaelo’s, so obviously feel free to omit this step and just roll in straight up shredded coconut and ignore the other potential deliciousness (although I also partly added the glaze to help the coconut stick better). I however feel that toasted things just bring out so much more flavour, and I love that slight extra crunch that you get from the toasted coconut (plus they just look so gosh darn pretty 🙂 ). Besides, if I’m going to try and copy something from my non-vegan life, I want it to be even better than the original. So Raffaelo balls on steroids! (Disclaimer: these will not make you freakishly strong and help you to illegally win a gold at the Olympics, nor will they give you outlandishly unnatural biceps…unless you shove a bunch of them under your shirt at about bicep level and hope that people are fooled by your newly acquired, weirdly lumpy biceps. However, I find it highly likely that if you have these on your person, they may work much like physique enhancing drugs in the “picking up members of the opposite (or same) sex” department. Just sayin’ 😉 ). Also, if you, for instance, just started a new job, and you bring these in, I see a raise in your future (Other Disclaimer: this is not a guarantee, nor a legally binding statement 😉 ).


These couldn’t be easier to make, and they can’t re”FFAELLO” to please anybody who eats them, so, you know, get on that 🙂 .

Ferrero Rocher Raffaello Knock Offs

Adapted from this recipe

Yield: 20 Truffles


  • 1/2 cup coconut butter
  • 3/4 cup crushed golden Oreos
  • 1/2 cup shredded coconut
  • 2 tablespoons of maple syrup
  • 1 teaspoon vanilla extract
  • 20 blanched almonds
  • 3/4 cups icing sugar
  • 3-4 tablespoons coconut rum
  • 1/2 cup toasted shredded coconut for coating


  1. Place the coconut butter, oreos, 1/2 cup shredded coconut, maple syrup and vanilla in a food processor and blend until combined.
  2. In a small bowl combine the icing sugar with the coconut rum. Add rum just until it becomes the consistency of a glaze.
  3. Place 1/2 cup toasted coconut in another small bowl.
  4. Line a baking tray with parchment or wax paper. Scoop out  a teaspoon of coconut mixture and wrap around an almond and roll into a ball. Place on the baking tray. Repeat with remaining coconut mixture.
  5. Dip each ball in the icing sugar and rum glaze, then roll in toasted coconut. Place back on baking sheet.
  6. Place tray in fridge or freezer until glaze has set.
  7. Store in the refrigerator.


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About Amber

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Hi, I'm Amber Trudeau.  I bake.... a lot.

I'm also vegan, and found that whenever I went out to a restaurant my dessert choices were limited to sorbet, sorbet, and sorbet.  So I started making my own desserts. I wanted them to taste good though - so my ultimatum was to make delicious desserts that also happen to be dairy-free and egg-free. Every week or so, I challenge myself to try something new.  To recreate some kind of traditional dessert that tastes amazing without using animal products.

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