Raffaellos

1. 1

   Heat coconut milk in a pan to boiling.

2. 2

   Remove from heat, add cocoa butter, coconut sugar, and vanilla extract.

3. 3

   Stir well until the butter has melted, and the sugar is well mixed.

4. 4

   Pour the mixture in a bowl, and allow it to solidify at room temperature (do not place in refrigerator).

5. 5

   When firm, place the bowl in a double boiler, until it heats slightly.

6. 6

   Whip the mixture until well blended and creamy.

7. 7

   Add honey and grated coconut, mix well. Consistency should be similar to a spreadable paste.

8. 8

   Let solidify again, either at room temperature, or in the refrigerator, for about 30 minutes.

9. 9

   Shape small balls with your hands.

10. 10

    Bury a hazelnut in each ball, close tightly, and roll in grated coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.