Coconut Almond Truffles {Dairy Free}
Coconut Almond Truffles- These truffles have all the decadence you crave in a chocolate dessert but with none of the guilt! They start with a 2 ingredient base of coconut milk and dark chocolate chips and have been taken to the next level with the addition of toasted almonds and coconut. You will want these truffles in the freezer at all times.
I am not a huge dessert person but when that craving hits, I NEED something chocolatey. Also, Valentine’s Day is right around the corner so, tis the season!
These coconut almond truffles are reminiscent of that iconic candy bar but with real whole food ingredients. They start with a 2 ingredient base of canned coconut milk and chocolate chips. I love this combo on its own but sometimes you just crave something with a little crunch. The addition of toasted slivered almonds and unsweetened shaved coconut take these truffles over the top. Toasting the coconut creates a delicious caramel flavor and always toast any nuts before using them; it will really intinsify the flavor!
If you have someone in your household like me that doesn’t “do coconut” desserts, I’d still say give this one a try. They might just change their mind!
So, let’s get into it!
How to make these coconut almond truffles
Gather the ingredients
Canned coconut milk- Make sure to grab unsweetened coconut milk and not coconut cream. Also, I’d say stay away from coconut milk in a carton. These tend to have a lot of additives.
Chocolate chips- As many of you know, I loveee Enjoy Life chocolate chips. They are naturally dairy free and contain no additives. To keep these truffles on the healthy end, use a brand like Enjoy Life or Hu.
Slivered almonds
Unsweetened coconut- Look for coconut as the only ingredient listed.
Vanilla- I have been using vanilla bean paste in my desserts lately but extract will work as well.
Cinnamon (optional)
Start by warming the coconut milk in a small pan on the stove over low heat. If you find clumps in your milk, give it a good whisk to smooth it out.
Once the milk is warm, turn off the heat and stir in the chocolate chips glossy and melted.
Meanwhile, add the slivered almonds to a dry sheet pan and toast the nuts at 300 degrees for about 5 minutes. Set the almonds aside to cool.
Into the melted chocolate mixture, stir in the vanilla and cinnamon (optional).
Pour the truffle mixture into a shallow bowl. Chop up the slivered almonds finely but do leave some chunks. You want to be able to get a good crunch inside the truffles. Fold the almonds into the truffle mixture.
Chilling TIP! Pour the chocolate mixture into a shallow bowl when you are ready to chill. It should be deep enough to allow you to scoop the cold mixture with a TBS cookie scoop but not too deep so the mixture won’t get cold all the way through.
Chill the chocolate truffle mixture in the freezer for 1-2 hours or in the fridge overnight. Check that it is frozen by inserting a butter knife into the center.
When you are ready to form the truffles, toast the coconut. Add the shaved coconut to a dry sheet pan and toast at 300 degrees for 3-4 minutes. Keep an eye on the coconut! It burns very quickly. After it’s toasted and cooled, you may need to give the coconut a light chop so it becomes fine enough to coat the truffles.
Form the truffles with a 1 TBS cookie scoop. I like to roll them a little bit in my hand to smooth them out, as well. Roll the truffle balls in the chopped toasted coconut and enjoy!
To Store
We like to keep these truffles in the freezer in an airtight container. They will also keep well in the fridge for 5-7 days in an airtight container.
Looking for more healthy chocolate recipes?
Chocolate Covered Raspberry Chia Pudding
Before you go, if you make these Coconut Almond Truffles, comment and/or rate them down below. I’d love to hear what you think!
Coconut Almond Truffles {Dairy Free}
Ingredients
- 2/3 Cup canned coconut milk
- 9 ounces Semi sweet or Dark chocolate chips (dairy free) like Enjoy Life or Hu
- 1-2 tsp vanilla
- 1/3 cup slivered almonds
- 1/2 cup unsweetened coconut
- 1 tsp cinnamon optional
Instructions
- Preheat the oven to 300 degrees.
- Spread the slivered almonds onto a dry sheet pan and toast in the oven for about 5 minutes. Keep an eye on the nuts so that they do not burn. Once the almonds are toasted, set them aside to cool. When they are cooled, give the nuts a light chop.
- Set a small pan on the stove over low heat and pour in the coconut milk. Using a whisk, stir the lumps out of the coconut milk and allow it to come to a simmer. Do not let the milk boil.
- When the milk comes to a simmer, turn off the heat and stir in the chocolate chips slowly until the mixture is smooth and glossy.
- Pour the melted chocolate into a shallow bowl. Mix in the chopped toasted almonds, vanilla and cinnamon, if using.TIP: For chilling the truffle mixture, a shallow bowl seems to work best. It helps the chocolate cool faster and more evenly.
- Chill the chocolate in the freezer for 1-2 hours or overnight in the refrigerator. Check that the truffle mixture has set by inserting a knife into the center of the bowl. If the mixture looks solid then it’s ready to roll!
- When you are ready to form the truffles, toast the shaved coconut flakes. Once again, preheat the oven to 300 degrees and add the coconut to a dry sheet pan. Toast the coconut until it is golden brown; about 4-5 minutes.
- Once the coconut is toasted, allow it to cool and then give it a rough chop. You want the pieces small enough to roll the truffles into.
- Using a 1 TBSP cookie scoop, scoop out the truffles one at a time. Give the truffle a little roll in the palm of your hand and then toss each one into the chopped toasted coconut.
- Store the truffles in an airtight container in the freezer or refrigerator for up to 7 days.
