Almond Joy Truffles
These Almond Joy Truffles capture the flavors of the classic candy bar: coconut, almonds, and chocolate. Easy to make and perfect for gifting, dessert trays, or indulging at home, these bite-sized treats are irresistibly delicious!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 20 truffles 1x
- Category: Dessert, Candy
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
- 2 cups (200 g) shredded sweetened coconut
- 1/2 cup (120 ml) sweetened condensed milk
- 1 tsp vanilla extract
- 20 whole almonds, toasted
- 200 g (7 oz) semi-sweet or dark chocolate, melted
Instructions
- Prepare the Coconut Mixture:
- In a mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until the mixture is evenly combined and sticky.
- Shape the Truffles:
- Scoop out small portions (about 1 tablespoon each) of the coconut mixture and roll them into balls.
- Press a whole toasted almond into the center of each ball and reshape if needed. Place them on a baking sheet lined with parchment paper. Refrigerate or freeze for 20-30 minutes, or until firm.
- Dip in Chocolate:
- Melt the semi-sweet or dark chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
- Using a fork or skewer, dip each chilled coconut ball into the melted chocolate, letting the excess drip off. Place the dipped truffles back on the parchment paper.
- Decorate (Optional):
- Sprinkle the tops with a pinch of shredded coconut or drizzle with extra melted chocolate for decoration before the coating sets.
- Chill and Serve:
- Refrigerate the truffles for 30 minutes, or until the chocolate hardens. Serve chilled or at room temperature.
Notes
- For extra crunch, use roasted salted almonds.
- Substitute dark chocolate with milk chocolate if you prefer a sweeter coating.
- Store truffles in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.
Find it online: https://ukfinda.com/almond-joy-truffles/