If you like almond joy candy bars, you’ll love these almond joy truffles! The coconut mixture is so creamy, it almost tastes like cheesecake, and the rich robe of milk chocolate makes them so decadent! But feel free to dip in dark chocolate for a less sweet treat!
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, but in my opinion, 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, 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!
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:
- Red Wine Chocolate Truffles
- Espresso Chocolate Truffles
- Peppermint Oreo Truffles
- Kahlua Chocolate Truffles
- Amaretto Chocolate Truffles
Almond Joy Truffles
For the Almond Truffle Filling:
- 8 ounces (227 grams) full-fat cream cheese at room temperature
- 1/4 cup (57 grams) unsalted butter at room temperature
- 1/4 cup (57 grams) coconut oil solid, but soft enough to scoop
- 7 and 1/2 cups (848 grams) confectioners' sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 12 ounces (340 grams) sweetened shredded coconut
- 48 whole almonds
For the Chocolate Coating:
- 20 ounces milk chocolate
- 1 Tablespoon (14 grams) coconut oil
For the Almond Truffle Filling:
- Line a large baking sheet with parchment paper and set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and coconut oil. Beat on medium-speed, scraping down the sides and bottom of the bowl as needed, until well combined.
- Reduce the mixer speed to low and gradually add in the confectioners’ sugar, about 1 cup at a time.
- Once all of the confectioners’ sugar has been added, increase the mixer-speed to medium and add in the salt, vanilla, and almond extract and continue beating until evenly combined.
- Add in the shredded coconut and beat until evenly combined, scraping the sides and bottom of the bowl occasionally to ensure all of the ingredients are being incorporated.
- Place the mixture in the refrigerator to chill for exactly 1 hour. After an hour, remove the bowl from the fridge and scoop out a heaping tablespoon sized potion and roll it into a ball. Press an almond on top of the truffle. Transfer to the prepared baking sheet and repeat with all coconut filling.
- Cover lightly with plastic wrap and place the pan in the freezer for 1 hour.
- 15 minutes before you’re ready to dip, make your chocolate coating!
For the Chocolate Coating:
- Fill a saucepan ⅓ of the way full with water. Bring to a simmer over moderate heat.
- Place a heatproof bowl over the pan of simmering water, making sure the bowl fits snugly on top of the pan and that the simmering water isn't touching the bottom of the bowl. Reduce heat to low.
- Place the chopped chocolate and coconut oil into the bowl and cook, mixing occasionally with a silicone spatula, until completely melted.
- Carefully remove the bowl from the pan, making sure no water comes in contact with the chocolate.
- When the truffles are ready to be dipped, place one onto a fork or candy dipper, and dip it into the melting chocolate, letting it completely submerge before pulling it back up. Allow excess chocolate to drip back into the bowl then transfer it back on the parchment lined sheet. Gently press another almond on top of the wet chocolate, if desired, and sprinkle with sea salt. Repeat with all truffles.
- Set aside until chocolate has completely set.
- Store in a large airtight container, in the refrigerator, until needed. Up to 5 days.
- When ready to serve, place each truffle in a small truffle wrapper or simply place them on a large serving platter.
- To store neatly, arrange the truffles in a single layer, and don’t squish them together. If you need to add a second layer, place a piece of wax paper on top of the first layer, then arrange another single layer on top.
- To avoid finger marks on the chocolate, use a piece of wax paper, or saran wrap, to move the truffles.