Almond Truffles Recipe

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These healthy almond truffles taste just like candy. This recipe is the perfect snack if you want something healthy that tastes like dessert. 

Almond truffles on a napkin

As much as I love to bake, you can’t beat no-cook dessert recipes when you’re pressed for time. Raw desserts are typically quick to make and less complicated than their baked counterparts. 

I have lots of delicious no-cook snack recipes on the blog, including peanut butter cookie dough bites and homemade apple pie Larabars. These gluten-free, vegan almond truffles are another crowd favorite.

Inspired by the Almond Joy candy bar, these truffles contain just five ingredients, and they can be made in a matter of minutes. I love the combination of coconut and chocolate flavors here, and the dates give them the perfect amount of sweetness. I typically refrigerate these almond truffles, but if you’re in a hurry they can be eaten right away.

Tips and Frequently Asked Questions

What equipment is needed to make this recipe?

​Use a food processor or high-powered blender to finely chop the ingredients. You should be able to see little bits of the nuts and other ingredients in the mixture when it’s finished in the food processor.

What substitutions can be made?

You can use walnuts, pecans, or peanuts in place of the almonds in this recipe. You can also add a bit of sea salt if you want a salted chocolate flavor.

How should I store these almond truffles?

You can store these almond joy truffles in the refrigerator in an airtight container. If you have time, bring them to room temperature by placing them on the counter for about 30 minutes before serving. This isn’t necessary, but it makes them softer.

Almond Truffles

These almond truffles are an easy, delicious snack.
Print Recipe
Almond truffles on a napkin
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes

Recommended Equipment


  • 1/2 cup almonds
  • 1/2 cup plus 2 tbs. shredded unsweetened coconut or coconut flakes
  • 1 cup Medjool dates
  • 1 ounce solid dark chocolate or more to taste
  • 1 tbs. water if needed


  • 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 in an airtight container until ready to serve. You may want to put them out on the counter for about 30 minutes to bring them to room temperature prior to serving if you want them softened.

Approximate Nutrition Info

Calories: 106kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Sodium: 2mg | Potassium: 168mg | Fiber: 3g | Sugar: 9g | Vitamin A: 18IU | Calcium: 27mg | Iron: 1mg
Servings: 12
Calories: 106kcal
Cost: $.35 per truffle

This recipe may contain affiliate links. A purchase or click through one of these links may result in a commission paid to us at no additional cost to you.

Almond Truffles Price Breakdown

This recipe yields 12 truffles and costs a total of $4.18, or $.35 per truffle. This healthy vegan snack is a delicious, high-protein treat that makes a great dessert.


  1. This is such an amazing recipe! These taste just like regular almond joys!!! I love these so much! Thanks, Real Food Real Deals!!

  2. Hi! I made these and did a recipe review with a link back to you. 🙂 They turned out great and thank you for the recipe!

  3. Looks delicious! I love making snacks like this to grab and go during the week when I’m need a quick snack.

  4. I little plate of chocolate, dates, and coconut is one of my all time favorite snacks, so obviously a truffle including all three would be even better! These looks wonderful!

  5. Clearly after reading some of these ReDux posts, I need to get me some dates! Big fan of the coconut/almond combo so looking forward to trying this one 🙂

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