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Export 18 ingredients for grocery delivery
Step 1
Make the cream first:
Step 2
In a pot, bring the coconut milk to a light simmer.
Step 3
Add the white chocolate and vanilla extract.
Step 4
Mix until the chocolate melts and refrigerate for 2-4 hours.
Step 5
For the cake:
Step 6
In a mixing bowl, add the almond milk and vinegar and set aside for 5-10 minutes.
Step 7
In a separate mixing bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 8
Add the oil and vanilla extract into the milk and mix to combine.
Step 9
Add to the dry ingredients and whisk until the batter is smooth.
Step 10
Divide the batter into 3 equal parts.
Step 11
Transfer to greased and lined pans.
Step 12
Bake at 180 degrees C for 20 minutes.
Step 13
Let them cool.
Step 14
For the balls:
Step 15
Mix coconut oil with coconut flakes, sweetener, and vanilla.
Step 16
Let the composition sit in the fridge for at least 30 minutes.
Step 17
Put the 4 Tbsp of coconut flakes in a small dish.
Step 18
Make the bonbons. Use 1 tsp of the composition per coconut ball.
Step 19
Add one almond in each one of them and coat them in raw coconut flakes.
Step 20
To assemble, alternate 1 cake layer, spread cream, raspberry jam and then repeat.
Step 21
Sprinkle coconut flakes on top.
Step 22
Add one Raffaello ball to each piece.