Homemade Almond Joy Truffles Recipes

HOMEMADE ALMOND JOY CANDY BARS

Steps:

• In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt. Stir until marshmallows are melted.
• Continue to stir over heat for an additional minute.
• Remove from stove and add coconut and vanilla. Stir well and transfer to a bowl to cool in the fridge. The mixture needs to get cool enough that it can be rolled into balls.
• In the meantime, melt the chocolate chips. I like to do the double boiled method by putting them in a metal bowl and placing the bowl over a pot of boiling water.
• Stir until chocolate is melted and smooth. Roll the coconut mixture into small balls or ovals and press an almond into the top.
• Dip each one in chocolate then let cool on a chilled marble slab, parchment paper, or on wax paper over a chilled cookie sheet.For Homemade Mounds: omit the almond and use dark chocolate chips.

ALMOND JOY TRUFFLES

Steps:

• 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.

HOMEMADE ALMOND JOY TRUFFLES

Steps:

• Combine sweetened condensed milk, coconut,vanilla, powdered sugar and almonds until mixture is smooth.
• Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand.
• Refrigerate for at least one hour until firm.
• In a bowl melt dark chocolate chips.
• Dip the almond balls into the chocolate and place on parchment paper.
• Let the truffles sit until hard, about 15 minutes.
• Melt the white chocolate chips according to package directions.
• Place in a small baggie and cut a small hole in one corner.
• Carefully drizzle white chocolate over truffles.
• Refrigerate for 1 hours allowing to the truffles to become firm.

ALMOND JOY TRUFFLES

Steps:

• 1. In a small saucepan, over medium-low heat, heat cream and butter until hot. Turn heat off, and stir in chocolate until melted. Chill chocolate in the freezer or refrigerator until firm. Roll chocolate into 20 balls and place almonds in the centers of them. Roll truffles into coconut.

HOMEMADE ALMOND JOYS WITH DARK CHOCOLATE

Steps:

• Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it's shape when pressed together.
• Melt the chocolate (along with the optional coconut oil to thin it) in a glass bowl over a pan of water, or in the microwave at half power for about 2 minutes, stirring every 30 seconds or so.
• Drizzle 1 teaspoon of chocolate into the bottom of each cup. Add 1 teaspoon of the coconut mixture. Press on the coconut slightly to make the chocolate slide up the sides of the liner.
• Top the coconut with an almond and then pour a teaspoon of chocolate on top. Chill in the refrigerator until ready to eat. Store in the refrigerator for up to a week or in the freezer for a couple of months. Enjoy!

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:

• In a small bowl, mash the avocado with a fork until creamy. Add the cacao powder and extracts and mix until well combined (this requires a little bit of elbow grease, so get in there).
• Put chocolate chips in an oven-safe bowl or measuring up (I left my chocolate chips in a metal measuring cup), and place in a hot oven. Stir every couple of minutes until chocolate chips are melted.
• Pour the melted chocolate into the bowl with the avocado/cacao mixture. Mix well to combine. Your truffle mixture should be thick and paste-like.
• Cover the bowl and refrigerate for 2 hours.
• Spread the shredded coconut on a plate.
• Using a spoon or a mellon baller, scoop small amounts of the truffle mixture and roll them into balls. Roll the balls in shredded coconut.
• Devour.

HEALTHY ALMOND JOY TRUFFLES

Steps:

• If toasting almonds, preheat oven to 375 degrees F. Place almonds on a cookie sheet and cook for around 10 minutes, or until almonds are golden brown and smell toasty.
• Bring a medium pot of water to a boil. Add the dates and turn off the heat. Let dates soak for 10 minutes.
• Add all of the indgredients to your food processor and process until you reach your desired consistency.
• Roll into balls and place in refrigerator or freezer and when chilled, enjoy!

ALMOND JOY DATE TRUFFLES

Steps:

• Carefully tear dates almost in half lengthwise, being sure not to rip entirely in two pieces. Remove the pit and discard.
• In a small bowl, stir coconut flakes with 1 tsp coconut oil and optional maple syrup. It will stick together slightly, which is what you want.
• Add chocolate to a mug or small dish with remaining 1 tsp coconut oil. Heat in 30 second increments, stirring in between until smooth. Take care not to burn your chocolate.
• Stuff each date with a little bit of coconut mixture and press closed as much as possible. Drizzle chocolate over each and place one almond into top. These will keep for a few days in the fridge, if they last that long!

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.

ALMOND JOY TRUFFLES

Steps:

• In a mixing bowl stir together the coconut, condensed milk, and powdered sugar. Roll into balls and lay to side. Next, take almonds and stick into the middle of the coconut ball and roll in hand to shape into a round ball and hide the almond. Melt chocolate and dip the truffle in the chocolate and place on wax paper to harden.