If you like almond joy and mounds bars, you have to try these homemade almond joy truffles! These coconut almond chocolate candies feature a creamy coconut filling, dark chocolate shell, and an almond on top. A must try for anyone who loves coconut, chocolate, and almonds!
Almond Joy Truffle Recipe
T-minus 8 days till Christmas! And just in case you have room for one more recipe, I wanted to pop in and share these delightful almond coconut truffles with you!
They’re quite similar to the popular almond joy candy bars or a mounds candy bar. But in my humble opinion, they’re a million times better! To start, they’re not overly sweet. That’s because unlike most almond joy truffle recipes that call for sweetened condensed milk or coconut milk, I use a combination of cream cheese, butter, and coconut oil.
This means the truffles do need to be refrigerated, but that’s actually just another reason I love these little delights! Because they’ll keep, stored in the fridge, for up to a week! Not that they ever last that long in our house!
Almond Joy Flavor Profile
- In addition to not being overly sweet, these truffles pack a ton of flavor! The coconut and almond flavors are front and center but well balanced.
- The dark chocolate coating helps balance the sweetness, but if you don’t like dark chocolate, you can sub milk chocolate or semi-sweet chocolate.
- Whole almonds on top add crunch, and make the truffles look absolutely irresistible!
- And a sprinkle of flaky sea salt adds more crunch and a nice “sweet and salty” element.
- The flaky sea salt is 100% optional, but I love it. I don’t suggest using table salt.
Tips and Tricks for Recipe Success:
- Room temperature butter and cream cheese are a must for this recipe! So be sure to set yours out on the counter about 30 minutes before you plan on getting your truffle on! If your house is on the chillier side, it might be closer to 45 minutes!
- You will need an electric mixer for this recipe! The truffles can either come together in a large bowl with the assistance of an electric hand mixer, or can be made in the bowl of a stand mixer that’s fitted with the paddle attachment.
- To be prepared for the rolling and dipping stages, I suggest lining a large baking sheet with parchment paper before you begin. A wax paper lined baking sheet will also do the trick in a pinch! But I find parchment the more foolproof option!
- If your powdered sugar looks lumpy, sift it before adding it to the coconut mixture. This ensures super smooth truffles.
- To make uniform truffles, use a small spring loaded cookie scoop. I like to make 1 inch balls, but you can make them large or smaller depending on your preference.
- For the best results, I suggest using quality milk chocolate bars, not chocolate chips! This will make such a difference in taste and texture.
- I use sweetened shredded coconut, but I think unsweetened coconut flakes would technically work. That said, it’ll effect the overall taste and texture. So be sure that’s what you want before making the swap!
- And finally, when it comes time to dip the coconut balls in the chocolate, be sure to work quickly. If you leave the coconut ball in the warm chocolate too long, it’ll begin to loose it’s shape. So just quickly dunk, then transfer back to the baking sheet.
- Let the truffles sit for about 15 minutes, or until the chocolate has completely set. You can speed this up by placing the pan in the fridge for 5-10 minutes. But I prefer to let them set at room temperature.
How to Store Almond Joy Truffles
Place the fully set truffles in a large Tupperware container. I suggest making a single layer on the bottom, then placing a piece of wax or parchment paper on top, then making another layer. You can repeat this process as needed. Then simply cover the container and pop it in the fridge until needed!
If you’re serving these as part of a dessert spread, they should be fine at room temperate for up to 1 hour. But they are best served chilled!
More Truffle Recipes:
