Hemp Kitchen: Homemade Raffaello


Hemp Kitchen: Homemade Raffaello


  • 80g of green flour, plus 1 teaspoon for nuts,
  • 150g white chocolate,
  • 100g coconut chips,
  • 2 tbsp. powdered sugar,
  • 2 tbsp. almond powder,
  • nuts such as hazelnuts, almonds, although I used cashew nuts,
  • spoonful of honey

Roast the coconut chips gently in a dry pan. Melt chocolate in a water bath, rub butter in a bowl with sugar until it gets a little soft and fluffy. Pour in the melted chocolate, add half of the coconut shavings and almond powder. Mix thoroughly but gently and set aside in the refrigerator for 15-20 minutes.

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At this time we prepare the nuts. In a frying pan we melt a teaspoon of butter and a tablespoon of honey. We add nuts and, stirring from time to time, fry on medium heat for 5 minutes. We take the concoction out of the refrigerator, form balls and stuff with pecans. We coat in the remaining chips and again to the refrigerator for a while. Done.

This purple sauce is a coulis of black berries and red currants. The fruit toppings go well with these, delicious but very sweet balls.