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Almond Joy Truffles

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Servings: 18 balls
Calories: 162kcal
Author: Sally Humeniuk


For truffle filling

  • 2 cups of shredded coconut
  • 4 1/2 tablespoons sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup almonds

For ganache coating

  • 1 cup of semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream


  • To toast the almonds: Preheat the over to 400. Spread raw almonds on a baking sheet. Bake for about 6 minutes. Cool slightly and chop.
  • Now line baking tray with parchment and set aside.
  • Chop the coconut flakes a bit and add them to a large bowl.
  • Add sweetened condensed milk and vanilla to the coconut, mixing well.
  • Add the toasted, chopped almonds and mix until combined.
  • Form balls with the coconut mixture, pressing them together HARD. This step is rather messy and a bit time consuming. If you can, use a small sized cookie scoop to speed the process.
  • Arrange the coconut balls on the parchment paper and chill one hour.
  • In a medium bowl, add the chocolate chips and whipping cream. Melt in the microwave 30 seconds at a time, stirring after each round until chocolate is melted and you have a nice smooth mixture. (For a more grown-up taste, add 1 teaspoon instant coffee crystals before melting.)
  • Remove balls from refrigerator and roll each in ganache and place back on the parchment. Sprinkle with additional almonds if desired.
  • Keep refrigerated until serving. Best if made the day before to give 24 hours to chill but may be served as soon as 1 hour after chilling.


Calories: 162kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 12mg | Sodium: 42mg | Potassium: 85mg | Fiber: 1g | Sugar: 13g | Vitamin A: 135IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 0.5mg