Vegan Ferrero Raffaellos

Prep: 30 minutes, Serves 15.

Ingredients:

For the almond center:

60 g or 15 chocolate covered almonds (I used Loving Earth)

For the filling:

1 cup cashews, soaked for 1 hour
1 cup coconut shreds
30 g cacao butter, melted
1/2 tsp Himalayan salt
50 g coconut butter, melted
1/3 cup maple syrup
1/2 tsp vanilla powder
1-2 tbsp water

For the chocolate coating:

80 g vegan salted caramel chocolate (loving earth)

¾ - 1 cup coconut shreds

Method:

1. Combine all ingredients for the filling in a food processor. Once smooth, roll into balls placing one almond inside. Place in the fridge to set for 15 minutes.

2. Melt the caramel chocolate over a double-boiler, and using a fork, dip each ball into the chocolate, letting the excess drain away then roll in the coconut. Place in the fridge to set for another 15 minutes.