Chocolate Coconut TrufflesApril 10, 2018
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If you love the taste & texture of an Almond Joy bar but want to make a healthier homemade version, then you’re in for a treat today! These Chocolate Coconut Truffles are super delicious and have a truly lovely taste & texture. Made from shredded coconut, almond, coconut oil & cacao powder, these truffles are made with good-for-you ingredients so you can leave the guilt at the door! Feel free to have one or two… or five of these little babies!
Chocolate Coconut Truffles
Combine shredded coconut, slivered almonds, stevia & coconut oil in a food processor (scroll down for recipe details with specific amounts). The mixture should be soft and come together easily.
Take one teaspoonful of the mixture and roll it into a ball. If you find that the mixture is too sticky, add a bit of water to your hands. Once all the balls are formed, place in the freezer to harden for 20 minutes.
To form the coating for the coconut balls, combine coconut oil & raw cacao powder. Drop each coconut ball inside this melted mixture. Use two forks to cover each ball in chocolate.
Sprinkle with an extra bit of shredded coconut. Place back in the freezer for 20 minutes so the chocolate layer can firm up.
Once out of the freezer, serve the coconut chocolate balls chilled.
The mixture of almonds and coconut on the inside of these treats is perfectly chewy and delicious! I think the almonds give it a lovely subtle crunch!
I really hope you try this recipe! This has been a fabulous recipe in our household – the hubby has said that this is easily one of the top 3 treats I ever made!! Hooray for wholesome treats that taste great!!
- 1 cup shredded coconut (unsweetened)
- 1/4 cup slivered almonds
- 1 tbsp stevia powder
- 2 tbsp coconut oil
- 4 tbsp coconut oil
- 2 tbsp raw cacao powder
- 1. Combine all the ingredients for the interior in a food processor.
- 2. Take one teaspoonful of the mixture and roll into a ball. If you find that the mixture is too sticky, add a bit of water to your hands. Once all the balls are formed, place in the freezer to harden for 20 minutes.
- 3. Combine the cacao & coconut oil in a microwaveable bowl. Drop each coconut ball inside. Use two forks to cover each ball in chocolate.
- 4. Sprinkle with an extra dash of shredded coconut. Place back in the freezer for 20 minutes so the "chocolate" layer can firm up.
- 5. Once out of the freezer, serve the coconut chocolate balls chilled.
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I really wish I could try these. However, I’m allergic to almonds. They look so good though!
This truffles looks absolutely yummy and delish! I cant wait to try it out asap. I am sure hubby would love a bite or two right away.
Almond Joy is my fave candy bar that’s why in my latest recipe, I have Almond Joy incorporated in my Chocolate Almond Pancakes recipe as well. Haha what a coincidence! Your truffles sound so yummy!
Haha what a coincidence! Great minds think alike!!
You had me at chocolate coconut. YUM! I would love to try to make these.
Do you know what the serving size and net carbs are for the coconut balls ?
No, I don’t have that information unfortunately.
This is perfection. My daughter has been asking me to make her some chocolate truffles and adding coconut sounds heavenly! Thanks for sharing this, we have to try it!
These look so good. I need to make them soon. I do love coconut, so I’m sure I’ll love these.
Growing up, I wasn’t really a coconut fan. But now that I’m an adult, I’m absolutely obsessed. It tastes like vacation! Can’t wait to relax with these yummy truffles.