Step 1

Preheat oven to 350F and line a baking sheet with parchment paper.

Step 2

Place blanched almonds onto the baking sheet and bake for about 10-12 minutes.

Step 3

Take almonds out of the oven and let them cool.

Step 4

In the meantime prepare raffaello mixture. Add coconut oil, coconut milk, coconut butter and agave syrup in a medium sized sauce pan. Heat over low until completely combined and set aside.

Step 5

In a food processor or high speed blender add roasted almonds. Process into almond butter for about 5-10 minutes until complelety smooth.

Step 6

Fold almond butter and shredded coconut into the raffaello mixture and pour into a brownie pan or large bowl. Refrigerate for about 1-2 hours until pliable.

Step 7

Form little coconut balls with your palms and roll into shredded coconut. Transfer into an airtight container and store in the refrigerator for up to two weeks.