Ferrero Raffaellos are the almond/coconut cousin of Ferrero Rocher . What if they came in a sugar-free variety? Wonder no more!
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INGREDIENTS
10 sugar-free vanilla wafer cookies
Some almonds (blanched or not, raw or roasted, it’s up to you)
1/2 cup (50 g) of coconut or almond flour (I’m using coconut)
1 cup (80 g) of unsweetened, finely shredded coconut, plus 2 Tbsp for coating
2/3 cup (160 g) mascarpone
1/2 cup (100 g) of sweetener (I’m using erythritol)
1/2 tsp of vanilla extract
1/2 tsp of coconut extract
SUPPLIES
A rolling pin
A spatula
A scoop
A cutting board
Some parchment
DIRECTIONS
Start out by crushing the cookies into crumbs. Don’t take them all the way to powder, because we want them to provide some crunch.
Slice the almonds in half.
In a large bowl, combine the almond meal, 1 cup of coconut, cookie crumbs, and sweetener.
Add the mascarpone, vanilla and coconut extracts and mix to combine.
Scoop some of the filling, add an almond half, and form it into a ball.
Use some of the remaining coconut to coat the ball, then place it on a lined cutting board.
Continue with the rest of the filling.
Place the candies in the fridge for about half an hour to let them set.
