Raffaello Truffles
Almonds and cocoa butter give these candies more fat and vitamin E, while coconut flour keeps the texture dense yet tender. The result is filling even in a small portion, making it a strong low-carb dessert option.
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Digestion time: 4 hour
Complete protein: ✔
Blanch almond (15 g), peel it, and dry it briefly in a dry skillet. Melt cocoa butter (70 g) over a water bath, then stir in dry milk (30 g), erythritol (25 g), and vanilla (2 g).
Add coconut cream (50 g) and coconut flour (40 g), mix well, and chill the mixture for 20 minutes so it thickens.
Divide the base into 10 portions, place one almond in the center of each, shape into balls, and roll them in coconut flakes (20 g). Keep the truffles chilled until serving.
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