• 100g vegan white chocolate
• 50ml vegan cream (in my case it was the one from Rama, available at Coop)
• 25g vegan butter
• 1/2 teaspoon vanilla bourbon or fresh vanilla bean pulp
• 60g coconut flakes
• 50g pistachios, finely chopped
• 4 pistachios
• 5 cashews

--> instead of pistachios and cashews you can also use almonds or another nut.

1. Chop the white chocolate into large pieces. Place the butter, cream and vanilla bourbon in a small saucepan and slowly melt over medium heat.
2. Add the white chocolate to the pot and let it melt as well. Stir constantly.
3. Stir 25g of coconut flakes into the mixture and pour into a small bowl. The initially very liquid mixture is now placed in the fridge for at least 1 hour until the mixture is creamy and firm.
4. In the meantime, peel the pistachios, chop finely and put them in a shallow bowl. Put the remaining coconut flakes in a shallow bowl.
5. Take the mixture out of the fridge and scoop out 1 teaspoon of the chocolate mixture and press a whole cashew or pistachio into it with your fingers. Cover the cashew/pistachio with the mixture and roll briefly in coconut flakes or in the "pistachio mince". Place all the balls on a plate.
6. Before serving, chill the Raffaello balls for at least 1 hour.
7. Store the balls in a cool, airtight container. If you don't eat them all at once (high risk of addiction), they will last for about 4-5 days😊