Rafaelo Cubes (No-Bake)

A biscuit base with coconut, a cream with mascarpone and white chocolate, and roasted almond flakes in between. A quick dessert for all lovers of the popular coconut balls. Watch the full preparation process in the video below.

Details

Preparation Time: 30 minutes
Cooking Time: 5 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 12

Ingredients

200 g Breadcrumbs, dried
80 g Butter, unsalted
70 g Coconut, flakes
100 g Nuts, almonds, blanched
50 g Powdered sugar
600 ml Sweet cream
200 g chocolate, dark
3 pieces Gelatin powder, unsweetened
400 g Cheese, creamy

Steps

Crush the biscuits and mix them with melted butter and 20 grams of coconut flour. Line the bottom of a 25 x 35 cm baking dish with the biscuit mixture.
Toss the almond flakes with a tablespoon of powdered sugar in a heated pan. Roast while constantly stirring until the flakes turn golden brown. Transfer the roasted flakes to a bowl and let them cool.
Pour 200 ml of cream into a saucepan. Add the broken white chocolate and heat over medium heat until the chocolate melts.
Meanwhile, soak the gelatin leaves in cold water. After 5 minutes, squeeze them out and add them to the mixture of cream and melted chocolate, which has been removed from the heat. Mix well until the gelatin is completely dissolved, then let the mixture cool slightly.
Place the mascarpone in a bowl and mix it well with an electric mixer. Add the chocolate mixture and coconut flour. Finally, fold in the remaining cream, which has been whipped with 50 grams of sugar to soft peaks.
Spread half of the cream over the biscuit base, sprinkle the almond flakes on top, and cover with the other half of the cream. Refrigerate the dessert for at least two hours.
Once the dessert is well chilled and set, cut it into cubes of any size, decorate with coconut flour, and serve.

Nutrition Information (Per 100g)

Calories: 453.12 kcal
Fat: 31.49 g
- Saturated Fat: 16.36 g
Carbohydrates: 33.35 g
- Sugars: 15.04 g
Protein: 9.11 g
Fiber: 2.74 g