Nut-Free Homemade Raffaello Candy
Indulge in the blissful sweetness of **Nut-Free Homemade Raffaello Candy**, a delightful twist on the classic treat that’s perfect for allergy-friendly entertaining! This easy no-bake recipe features creamy white chocolate, rich sweetened condensed milk, and fragrant vanilla extract, blended with unsweetened shredded coconut for heavenly texture and flavor. Instead of nuts, crunchy rice cereal and naturally sweet dried apricots add a playful twist, making these bite-sized confections universally loved. Rolled in fluffy coconut flakes and chilled to perfection, these irresistible candies are as beautiful as they are delicious. Ready in just 40 minutes, this homemade masterpiece is ideal for sharing at parties, gifting, or simply satisfying your sweet tooth. **Nut-free treats**, **coconut desserts**, and quick **homemade candy recipes** come together in this crowd-pleasing favorite!
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Recipe Information
Ingredients
- 200 grams white chocolate
- 50 grams unsalted butter
- 200 ml sweetened condensed milk
- 1 teaspoon vanilla extract
- 250 grams unsweetened shredded coconut
- 70 grams rice cereal (e.g., Rice Krispies)
- 50 grams dried apricots
Instructions
Chop the white chocolate into small pieces and set aside.
Finely chop the dried apricots and mix them with the rice cereal in a bowl. Set aside.
In a medium saucepan, combine the unsalted butter and sweetened condensed milk over low heat, stirring until the butter is completely melted and the mixture is smooth.
Add the chopped white chocolate to the saucepan and stir continuously until the chocolate is completely melted and the mixture is well combined.
Remove the saucepan from the heat and stir in the vanilla extract.
Fold in 150 grams of unsweetened shredded coconut into the mixture until well combined.
Fold in the rice cereal and dried apricot mixture, ensuring that it is evenly distributed throughout the coconut and chocolate mixture.
Allow the mixture to cool slightly, so it can be handled easily.
Place the remaining 100 grams of shredded coconut in a bowl for coating.
Using a small spoon or a melon baller, scoop out small portions of the mixture and roll them into balls about 2.5 cm in diameter.
Roll each ball in the bowl of shredded coconut until it is evenly coated.
Place the Raffaello balls on a baking sheet lined with parchment paper.
Refrigerate the Raffaello candies for at least 1 hour before serving to allow them to firm up.
Store the candies in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
4326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.9 g | 373% | |
| Saturated Fat | 220.6 g | 1103% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 985 mg | 43% | |
| Total Carbohydrate | 414.0 g | 151% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 306.3 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1227 mg | 94% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 3582 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
