Description
These Almond Joy Truffles are a decadent homemade treat inspired by the classic candy bar. A rich coconut and almond filling is dipped in smooth chocolate, creating bite-sized delights perfect for parties, gifting, or indulging your sweet tooth.
Ingredients
Units
Scale
- 8 ounces (227 g) full-fat cream cheese, at room temperature
- 1/4 cup (57 g) unsalted butter, at room temperature
- 1/4 cup (57 g) coconut oil, solid but soft enough to scoop
- 7 1/2 cups (848 g) confectioners' sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 12 ounces (340 g) sweetened shredded coconut
- 2 cups whole almonds (to place inside truffles)
- 16 ounces (454 g) semisweet or dark chocolate, melted (for coating)
Instructions
- In a large bowl, beat the cream cheese, butter, and coconut oil together until smooth and creamy.
- Add the confectioners’ sugar, salt, vanilla extract, and almond extract. Mix until fully combined.
- Stir in the shredded coconut until the mixture holds together.
- Roll small portions of the mixture into balls, pressing one almond into the center of each truffle. Roll again to seal the almond inside.
- Place truffles on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
- Melt the chocolate in a microwave-safe bowl or over a double boiler until smooth.
- Dip each chilled truffle into the melted chocolate, coating completely. Place back on parchment paper.
- Let the chocolate set at room temperature or refrigerate until firm.
Notes
- Use high-quality chocolate for the best flavor and smooth coating.
- If desired, drizzle with white chocolate for a decorative finish.
- Store truffles in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 18g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg