Almond Joy Truffles

$.35 per truffle
Author Annemarie Rossi


  • 1/2 cup almonds
  • 1/2 cup plus 2 tbs. shredded unsweetened coconut
  • 1 cup Medjool dates
  • 1 ounce unsweetened or dark solid 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 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.