EASY, FAST AND VERY QUICK TO PREPARE
- 200 g soft butter
- 150 g powdered sugar
- 150 g milk powder
- 100 g coconut
- 2 vanilla or essence
- little rom -optional essence
- 4 tablespoons sour cream
- coconut for garnish150g (depending on how big the balls are made, the smaller they are with the thread the more coconut enters)
- hazelnuts or walnuts -to put in balls-optional
Preparation time: less than 90 minutes
HOW TO PREPARE THE RAFAELLO RECIPE:
Mix all the ingredients and let it cool in the fridge for 1/2 hour
Then balls are formed in the hand (I put a bowl of water next to me and wet my hands from time to time, if necessary) and put a hazelnut or walnut kernel in the middle (optionally I do not put any time) after which they are given through the coconut.
My dwarfs help me a lot when I make rafaello, they like to give them coconut and char to make balls .... and eat them :)
Store in the refrigerator
IF YOU STAY AND DON'T EAT ANYMORE, PUT THEM IN A BAG AND PUT THEM IN THE FREEZER, when you want something sweet you take them out and in 5 minutes they can be eaten, or when you have guests, I always do that.
Raphael, Raphael, Raphael
The other day I browsed with my mother her recipe book and I came across the recipe for & # 8220Bomboane Rafaelo & # 8230Raffaelo..Raffaello & # 8221 with 3 titles because my aunt from whom my mother took the recipe did not know exactly how to write, if to take the Romanian, Italian or an own and personal approach :))
Speaking of my mother, do you know how I was deceiving you through & # 821790 and something like that, is this real Raffaello? & # 8221 now, more than 10 years away, I really think it looks a lot like the real recipe!
For Raffaello we need:
& # 8211 150g vanilla powdered sugar
& # 8211 200g milk powder
& # 8211 200g coconut
& # 8211 the butter board
& # 8211 2 wafer sheets with vanilla
& # 8211 100g whole almonds
That being said, mix the butter with the powdered sugar until you get a foam, add the powdered milk, coconut and the 2 finely chopped wafer sheets. As for the wafer sheets, I prefer the waffle sheets. from Vel Pitar, which are fine and very crumbly, perfect for what we need. We get a paste that we keep for 30 minutes on the grill. From the pasta we take a little, we put an almond in the center and we make balls that we give through the coconut.
Although it's a bit of work (as with all the cakes made piece by piece) I say it's worth it and the result will be beyond expectations: it really tastes like Raffaello and it really looks like Raffaello:
Fasting Rafaello candy
Before you start the recipe, keep it for a few good hours & # 8211 maybe even a whole day & # 8211 preserve it with coconut milk in the fridge. Take it out, turn it upside down and open it. Set aside the liquid formed, it is not useful for this recipe. Lightly grind the almond flakes in a bowl.
Put the coconut milk in a bowl, add the powdered sugar and vanilla sugar and mix gently with a fork. Add over the coconut and almond flakes. Mix gently again with a fork. Then form balls of this composition. Sprinkle coconut flakes on a flat plate, through which you give the coconut balls.
If you can resist the temptation to eat them all at once, you should know that they are kept in the refrigerator, in an airtight box.3 / 5 - 1 Review (s)
Rafaello AIP & # 8211 sugar-free coconut balls
Rafaello coconut balls are very tasty. Yes, I remember from my life before AIP & # x263a & # xfe0f But know that this option is also very good. As some of you wrote to me, at the beginning of my diet I also tried a recipe for coconut balls that I found online. Unfortunately, I then faced two problems: 1) the composition did not bind and 2) they were very dry and drowning. This is not the case with this recipe. The balls form easily and are creamy. Even after 4 days, the consistency is the same.
To prepare this recipe you need only 4 ingredients, 2 of which are coconut-based: coconut cream (I used the one in the link) and coconut flakes. This coconut cream (or coconut cream) contains 100% coconut, is organic and is very fine. Coconut milk can also be made from it if it is combined with water. Then comes the sweetener. I used raw honey, ie cold extracted, but if you want it to be a vegan product you can replace it with agave syrup or maple syrup. And, the fourth ingredient, orange juice.
Amy Myers, in her book "Solutions against autoimmunity" strongly supports the consumption of coconut, claiming that it reduces inflammation and stimulates the immune system. Coconuts bring many necessary nutrients: selenium, iron, copper, magnesium, calcium, phosphorus, potassium, zinc, more B vitamins, vitamin C, vitamin E.
From the quantities below, 19 coconut balls came out for me (surely 20 would come out if I didn't taste them along the wayâ & # x20AC; & # x2122; If you like coconut, I recommend other recipes based on it:
If you have an autoimmune disease or if you simply want new ideas and recipes, I invite you to follow my Facebook page and the autoimmune diet support group. Rafaello's recipe can be found below.
Chocolate Icing Ingredients (Optional)
1. Separate one third of the amount of milk and boil the rest. Dissolve the sugar, starch and coconut in the preserved milk as well as possible, so that they do not form lumps.
2. When the milk boils, add the mixture of ingredients and mix until the cream has thickened. Add the butter and mix until completely melted. Let the coconut cream cool for 10 minutes.
3. In a rectangular tray, spread a thin layer of cream. Then place a row of biscuits on top, followed by 1/3 of the cream.
✽ Here you can, if you prefer, spread a layer of chocolate icing. Melt the chocolate in the microwave with the butter, stirring every 30 seconds, until the icing becomes fine and shiny.
4. Place another row of biscuits, another of cream, another one of biscuits and finally, spread the rest of the cream on top.
(Recap, bottom to top: thin layer of cream, biscuits, chocolate icing (optional), 1/3 cream, biscuits, 1/3 cream, biscuits, 1/3 cream)
5. On top, over the last layer of cream, sift through a sieve a layer of coconut and put the cake in the refrigerator for at least 2-3 hours before serving.