Recently everyone from my college class was asked to bring something to eat for the last day of the course. I’m studying nutritional therapies so without a doubt it needed to be super healthy. Of course being me, I’ve started preparing it in a very last minute. Unfortunately it turned out that my pantry was rather short of ingredients. I found only millet, nuts, milk, flour and desiccated coconut. Result? Healthy rafaello! And on top of that, amazing! Classmates loved it. I was even told that they resemble the real rafaello perfectly. So don’t wait, give them a go!
Servings: around 20-24
Ingredients
- 1/2 cup uncooked hulled millet
- 1 can coconut milk (400 ml)
- 1 tsp vanilla extract
- 11/2 tbsp honey (you can use rice malt syrup or maple syrup instead)
- 40 g coconut flour
- Around 20-24 almonds for the middle (preferable without skin)
- 1 cup shredded or desiccated coconut, for rolling
Directions:
- Soak millet for few hours and then rinse it well.
- Add millet and coconut milk to the pan and bring to the boil.
- Lower the heat and simmer for 15 minutes.
- Remove it from heat and allow to cool. Keep the lid on.
- Blend millet, vanilla extract, honey and coconut flour until smooth.
- Roll mixture into balls adding one almond in each one of them and coat in shredded coconut.
- Refrigerate until firm.
