Dessert

A Raffaello copycat

I like desserts with coconut or nuts, thus when a colleague told me about this Low-Carb version of the Raffaello pralines I just had to try it.

Raffaello are a commercially available sweet that happens to have both coconut and almonds, and but for the excessive sweetness (for my taste anyway) it is quite good actually. The recipe does not quite replicate the sweet - I failed to form proper pralines with the proper shape - but makes a very coconutty, easy to prepare dessert. It is made with pre-packaged ingredients, most of which might already be in one’s pantry - except maybe for the almond meal or coconut flour - so something to prepare in a hurry when guests come unannounced.

A lovely dessert can be prepared in a few minutes.

A few notes on the ingredients:

  1. quark is an dairy product common in central Europe, and it is very versatile and tasty. It is something between a full fat Yogurt and cottage cheese. I use it very often as dessert with Apple mousse (and cinnamon). If you can’t get your hands to it, use another fresh cheese. Check the wiki article for names and alternatives in other languages/countries.
  2. The almond flour is used to increase the consistency of the mixture and can be replaced by other nut flours or coconut flour.
  3. Honey can be replaced with plain sugar. I prefer honey.

Variations

I once mixed it with KitchenAid (step 1) with the whisker adapter thingy and it turned out too liquid. The mixing should be gentle.

  • Servings: 4
  • Prep Time: 20 mins
  • Rest Time: 30 mins
  • Total Time: 50 mins

Ingredients

  • Quark (10% fat): 150 grams
  • Coconut milk: 170 ml
  • Shredded coconut: 2-3 tablespoons
  • Honey: 1 tablespoon, or to taste
  • Almond flour: 1-2 tablespoons, optional
  • Ground hazelnuts: 1-2 tablespoons, to add on top

Directions

  1. In a bowl gently mix all the ingredients, except the ground hazelnuts, until they have a nice smooth consistency. This can be done with a spoon, or whisker or a KitchenAid style mixer.
  2. Leave it for at least 20 minutes in the fridge to cool off and acquire consistency.
  3. Serve in small dessert bowls and dot with the ground hazelnuts.
comments powered by Disqus