Melt the coconut butter, almond butter, coconut oil and maple syrup slowly over a water-bath or in a saucepan at a very low heat. Stir in the desiccated coconut and leave the mixture to cool in the fridge for about 30-45 minutes until it is firm.

Form about 12 small balls from the mixture with your hands. The mixture should become soft enough between your hands to handle well. Work in 1 almond as a kernel per ball.

Finally, roll the balls in desiccated coconut. Store the raffaello balls in an airtight container in the fridge.