Almond Joy Truffles Delight

These homemade almond joy truffles are pure bite-sized nostalgia. The creamy coconut filling tastes almost like cheesecake thanks to cream cheese and coconut oil secrets. Once coated in smooth milk chocolate and topped with crunchy almonds you have a rich treat that never lasts long in my home.

I first whipped up these truffles for a family movie night and they vanished before the credits rolled. Now they are a birthday party staple—nobody misses storebought candy.

Ingredients

• Full fat cream cheese: provides the classic creamy body and subtle tang choose a block style for best texture
• Unsalted butter: rounds out the richness use good quality for best flavor
• Coconut oil: adds smooth mouthfeel and preserves the filling
• Confectioners sugar: sweetens and binds opt for powdered not granulated for smoothness
• Salt: brings the flavors together a little makes a huge difference
• Vanilla extract: classic dessert flavor use real extract not imitation
• Almond extract: turns the filling into that iconic almond joy flavor go easy less is more
• Sweetened shredded coconut: the heart of the truffle use moist coconut flakes
• Whole almonds: delivers crunch and the signature almond joy bite roast before using for extra toastiness
• Milk chocolate: meltable and sweet select good quality bars or chips not baking chocolate
• Coconut oil (again): in the coating to help the chocolate set shiny and never too hard

Instructions

Line a Baking Sheet:

Prep a large rimmed baking sheet with parchment so nothing sticks and truffles keep their shape

Mix Cream Cheese Butter and Coconut Oil:

Combine cream cheese butter and coconut oil in a stand mixer or bowl Using medium speed beat until fully creamy and soft pause to scrape the sides so everything combines evenly

Add Confectioners Sugar Gradually:

Reduce speed to low and add the confectioners sugar about one cup at a time This helps avoid lumps and clouds of sugar in your kitchen Continue until fully mixed

Flavor the Filling:

Once smooth beat in the salt vanilla extract and almond extract Mix for another minute so every bite tastes balanced

Incorporate Shredded Coconut:

Pour in the shredded coconut and mix until evenly combined Scrape the bottom to catch any unmixed patches The mixture should be thick but scoopable

Chill the Filling:

Cover and chill the bowl in your fridge for exactly one hour This step keeps the truffles firm enough to roll and coat

Form the Truffles:

Scoop a heaping tablespoon of chilled filling and roll into a neat ball If sticky dust your hands with a bit of confectioners sugar Gently press an almond on top and set on your tray Repeat with all the filling

Freeze until Firm:

Lightly cover the tray with plastic wrap and freeze for at least one hour This makes dipping mess free and helps the chocolate set quickly

Make Chocolate Coating:

Set a heatproof bowl on a pot of gently simmering water The bottom of the bowl should not touch the water Add chopped milk chocolate and a tablespoon coconut oil Stir gently until melted and glossy

Dip and Finish the Truffles:

Place a cold truffle on a fork and dip into the chocolate coat fully Let excess drip back into the bowl Set back on the parchment Sprinkle with sea salt and press an extra almond on top if you love nuts Continue until all truffles are coated

Set and Store:

Allow the chocolate to set at room temp or chill very briefly Store the truffles in a single layer so they stay pretty Use wax paper between layers if stacking in a container

My favorite part of making these truffles is pressing each almond on top People always look for that signature nut First time I made these for my nieces they insisted on helping with the almonds and it turned into a hilarious truffle assembly line I now associate almond joy truffles with laughter and little chocolatey hands

Storage Tips

Store finished truffles in an airtight container in the fridge for up to five days Keep in a single layer as much as possible and use squares of wax paper between layers if needed If planning to freeze batches for later wrap tightly and store in a sealed container Truffles should be allowed to thaw in the fridge for best texture before serving Do not leave at room temperature for more than a few hours as the chocolate may bloom or get sticky especially in warm kitchens

Ingredient Substitutions

If you are dairy free you can use vegan cream cheese and a plant based butter substitute Dark chocolate can be swapped for milk chocolate for a less sweet bolder flavor Toasted hazelnuts or cashews make a wonderful stand in topping if you are out of almonds Feel free to use unsweetened coconut if you prefer a less sugary treat though the texture will not be as moist

Serving Suggestions

Place each truffle in a mini candy cup for a gift worthy presentation Arrange on a platter with fresh berries or dried cherries for a dessert tray Pack in a tin for homemade teacher or hostess gifts Crush a few truffles and sprinkle over vanilla ice cream for a decadent sundae

Cultural Historical Context

The inspiration comes from the beloved American almond joy candy bar first released in the nineteen forties These truffles keep all the nostalgic coconut chocolate almond flavors but add an extra creamy filling Chocolate covered coconut treats have roots in many cuisines from Europe to Asia but the almond joy topping makes this version iconic

Seasonal Adaptations

Swap milk chocolate for white chocolate in spring or for holiday color Decorate with pastel sprinkles for Easter or red and green for winter parties Add a pinch of cinnamon to the filling for a cozy fall spin

Success Stories

Readers often write in to say these are the first candies they try making with kids or grandkids The simple mix chill dip method is friendly for all ages and truffle making is a fun family tradition Even people who thought they did not love coconut find themselves sneaking extras

Freezer Meal Conversion

Prepare truffles up to the dipping step then freeze in a single layer Once solid you can box up and keep frozen for months When ready to serve simply thaw in the fridge and dip in fresh chocolate Save holiday prep time and have homemade candy whenever you crave it

These truffles are easy enough for beginners yet always impressable enough for special gatherings. Freeze extras so you are never without a sweet coconut treat.

Common Recipe Questions

→ What kind of coconut should I use?

Sweetened shredded coconut gives the best texture and flavor, helping bind the creamy filling.

→ How do I avoid the chocolate from seizing?

Melt chocolate gently using a double boiler and ensure no water contacts the chocolate mixture.

→ How long do these last?

Store in an airtight container in the refrigerator for up to 5 days for optimal freshness.

→ Can I use dark chocolate instead of milk chocolate?

Yes, dark chocolate provides a less sweet and more intense cocoa flavor if you prefer.

→ How do I keep the truffles neat when storing?

Arrange in a single layer, separating layers with wax paper to prevent sticking or smudging.