Dark Chocolate Almond Joy Truffles
These dark chocolate almond joy truffles are a fun and creative way to enjoy this delicious candy bar in a bite-sized treat.
Servings: 18 truffles
Calories: 197kcal
Equipment
- Blender/Food Processor
- Cooling Rack
- Baking Tray
- Mini Cookie Scoop 1-inch
Ingredients
- 3 cups shredded sweetened coconut
- ¼ cup canned full-fat coconut milk
- ¼ cup sweetened condensed milk
- 18 roasted almonds
- 1½ cups dark chocolate chips
- 2 tablespoon refined coconut oil
Instructions
- Add the shredded coconut, coconut milk, and sweetened condensed milk to the blender or food processor and pulse until combined. The mixture will be a thick and sticky consistency but the shredded coconut should still be in tact.
- Using a 1-inch cookie scoop, place balls of the coconut mixture onto a baking tray lined with parchment paper. Lightly press one almond into the top of each coconut ball. Place in the freezer to chill for at least 30 minutes.
- Remove the coconut balls from the freezer and place on a cooling rack. Place the cooling rack on top of the parchment lined baking tray to catch the excess chocolate when coating.
- Melt the chocolate chips and coconut oil together using a microwave or double boiler. Spoon the melted chocolate over each truffle, covering each one completely in chocolate. Once all of the truffles are coated, return to the freezer for at least 20 minutes to allow the chocolate coating to fully set up.
Notes
- When using a microwave to melt chocolate, microwave in 15-second increments until the desired temperature and consistency are reached to avoid burning the chocolate.
- To save for later, store truffles in the refrigerator or freezer.
