Raw Coconut Chocolate Truffles – A Healthy Alternative for Almond Joys
Almond Joys are one of my favorite candies, but they’re full of additives and processed ingredients. Yuck. I wanted to recreate this classic candy into a healthier dairy free and soy free option. I even made these for my momma and she loved them. Keep these Raw Coconut Chocolate Truffles refrigerated so the chocolate doesn’t melt. But let’s be honest, they won’t be in your fridge very long because these are so good it’s hard not to eat them all.
Raw Coconut Chocolate Truffles
Makes about 12 truffles
- 1¼ cups shredded coconut, unsweetened, plus more
- 2 tablespoons coconut oil, melted
- 2 tablespoons honey or agave nectar
- 6 oz dark chocolate, I like Theo’s Dark Chocolate
- Line a plate or cookie sheet with parchment paper and set aside.
- In a food processor, pulse the coconut on high for 5 minutes. You really want to break it down and make it thick and into a buttery paste.
- Add the coconut oil and honey and continue to pulse until thoroughly incorporated and sticky.
- Using a 1-inch melon baller or tablespoon, measure the coconut mixture and form into balls. Allow the coconut bites to harden in the refrigerator for an hour until set.
- In a small, microwave safe bowl, melt the chocolate for 30-second increments until all the chocolate is melted and smooth, but not warm.
- Coat each coconut center with the chocolate and top with extra shredded coconut.
- Allow the truffles to harden in the refrigerator until set. Store in an airtight container.
Recipe adapted from Top With Cinnamon