Healthy Almond Joy Truffles Recipes

PALEO VEGAN ALMOND JOY TRUFFLES (GLUTEN FREE, VEGAN, PALEO, DAIRY-FREE)

Steps:

• Line a baking sheet with parchment paper or wax paper. Set aside for later.
• Add coconut, oil and maple syrup to a blender or food processor. Blend until you get a wet and sticky mixture, with smaller, but still noticeable, coconut pieces.
• Using a 1-tablespoon cookie scoop, scoop firmly packed balls of coconut mixture. Drop onto the prepared baking sheet, making sure to space balls evenly apart. If needed, gently press and shape loose bits of mixture into a firm ball. Using a finger, gently flatten the top of a ball-this is where the almond will sit later. Repeat until no mixture remains.
• Freeze for 15-20 minutes. About 5 minutes before the balls are done freezing, it's time to prepare the chocolate dip layer.
• Use the double boiler method, or the following. In a medium, microwave-safe bowl, add the Chocolate Dip Layer + Drizzle ingredients: chocolate chips and coconut oil. Heat in 20-30 second increments until just slightly softened and melted. Stir in between heating, until smooth.
• Remove coconut balls from the freezer. Dip the bottom of a coconut ball into the bowl of melted chocolate. Use the side of the bowl to scrape off excess chocolate-there should be enough leftover to dip almonds and drizzle truffles later. Lay back onto the baking sheet. Repeat until all coconut balls have been coated.
• Dip one side of an almond into the remaining melted chocolate and press into the indentation on the top of a truffle. Repeat for all truffles.
• Using a rubber spatula, scrape remaining melted chocolate into a zip bag with a very small tip cut off, or a small drizzling bottle. If not enough chocolate remains, mix in and melt together 1 tablespoon chocolate chips. Stir until smooth. Holding the bag over a coconut truffle, pipe the chocolate in a zigzag pattern. Repeat for all truffles.
• Place baking sheet into the freezer for 10-15 minutes. Thaw for 10-15 minutes before serving. Enjoy! Storing instructions below.

ALMOND JOY TRUFFLES

Steps:

• Place the almonds, 1/2 cup coconut, dates, and chocolate in a food processor and process until a paste forms. You still want to see little bits of each ingredient.
• If the mixture doesn't bind together easily, add the water one teaspoon at a time until it comes together easily.
• Measure heaping tablespoons of the mixture and form each one into a ball.
• Place the remaining 2 tablespoons of coconut on a small plate. Roll each ball in the coconut to coat.
• Store the truffles in the refrigerator until ready to serve. You may want to put them out on the counter for about 30 minutes prior to serving if you want them softened.