Almond Joy Truffles

Happy early Halloween!

This recipe reminded me how much I love making candy. It’s very rewarding. I only make easy recipes (candy thermometer? no thanks), so it’s not at all time intensive, plus it saves money and cuts out all that sugar and processed garbage in store-bought candy.

Plus, it allows me to give you a seasonally appropriate treat that manages to not feed into the barrage of pumpkin recipes I’m sure you’ve encountered recently.

They should honestly make the Pinterest logo orange for fall. It would be a much more accurate depiction of what’s on the site during October and November. It’s basically a two month nonstop pumpkinpalooza.

But don’t get me wrong! I love pumpkin. In fact, I love it so much that my hands were genuinely orange for about a year and a half from a Vitamin K overdose caused by my “obviously excessive” (I disagree with this) consumption of pumpkin and carrots. True story.

My doctor was weirdly not interested in my ‘but I’m a food blogger so I’m basically obligated to test pumpkin recipes around the clock’ spiel. My hands quickly returned to a normal human color after cutting down on the pumpkin, so I’m happy to have a delicious fall treat that has no chance of triggering a relapse of pumpkin overdose.

Oh almond joy. It’s really good stuff. They don’t call it joy for nothing.

I’ve always been nuts for coconut (that was terrible, sorry), so naturally almond joy has been a lifelong favorite for me. I’ve been wanting to take a stab at healthifying them for awhile now, so I did a few rounds of trials to concoct a recipe that would please my six-year-old Halloween-candy-induced sugar comatose self.

After testing a bunch of recipes, I learned a few things:

Number one: Healthifying is not a word. I find this disappointing.

Number two: Bars are overrated, especially when you have to go through the trouble of covering them in chocolate. Truffles are far superior.

For one, balls are easier to form than bars. Also, making bars adds another step and additional freezing time because you have to press the filling into a baking pan, freeze until solid, cut it into bars, coat each bar in chocolate, and freeze them again.

Plus truffles are fancier! Let’s say that’s the reason, if anyone asks.

It’s an easy sell because fancy suits us very well. We’re a class act, you and I.

Nutritional Breakdown

Calories

1/2 cup vanilla protein powder (150) + 6 tablespoons erythritol (0) + 2 tablespoons coconut flour (40) + 1-1/4 cup reduced fat shredded coconut (248) + 6 squares sugar free chocolate (200) + 6 tablespoons almond milk (11) + 1/4 cup almonds (160) / 30 = 27 calories per truffle

Net Carbs

1/2 cup vanilla protein powder (5g) + 6 tablespoons erythritol (0g) + 2 tablespoons coconut flour (3g) + 1-1/4 cup reduced fat shredded coconut (8g) + 6 squares sugar free chocolate (2g) + 6 tablespoons almond milk (0g) + 1/4 cup almonds (2g) / 30 = 1g net carbs per truffle

Protein

1/2 cup vanilla protein powder () + 6 tablespoons erythritol (0g) + 2 tablespoons coconut flour (2g) + 1-1/4 cup reduced fat shredded coconut (4g) + 6 squares sugar free chocolate (2g) + 6 tablespoons almond milk (0g) + 1/4 cup almonds (6g) / 30 = 2g protein per truffle

5.0 from 1 reviews

Almond Joy Truffles

 

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Prep time

15 mins

Total time

15 mins

 

Author: Kelly Morrison

Yield: 30 truffles

Ingredients

• ½ cup vanilla protein powder
• 6 tablespoons erythritol
• 2 tablespoons coconut flour
• almond milk
• 1-1/4 cup shredded coconut
• ¾ teaspoon almond extract
• 6 squares chocolate
• 6 tablespoons almond milk
• ¼ cup almonds, chopped

Instructions

1. In a large bowl, combine the protein powder, erythritol, and coconut flour. Because protein powders vary so much in texture and ability to hold liquid, add in the almond milk one tablespoon at a time, mixing thoroughly between each addition and stopping when you've reached a cookie dough texture. Stir in the shredded coconut and almond extract.
2. Using a half tablespoon measure, roll the mixture into balls and place them on a parchment-lined baking sheet. Stick the baking sheet in the freezer while you’re making the coating.
3. Combine the chocolate and almond milk in a medium microwave safe bowl. Microwave for one minute and stir. Continue microwaving in 15 second intervals, stirring in between, until the chocolate is completely melted and the mixture is thick.
4. Fetch the baking sheet from the freezer and carefully dip each of the balls in the mixture so there is an even coating of chocolate around the outside. Place the coated balls on the baking sheet and top with the chopped almonds. Return the baking sheet to the freezer. Leave them in the freezer for a few hours until completely hardened, then transfer them to a zip lock bag and keep them in the freezer for long term storage. Devour.

Nutrition Information

Serving size: 1 truffle Calories: 27 Net Carbs: 1 gram Protein: 2 grams

3.5.3208

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