Tasty little chocolate covered coconut almond bites that are easy to make and easy to eat. Sprinkle the tops with a little toasted sweetened coconut flakes and toasted almonds for a little extra sweetness and crunch!
Whoa, these last few weeks have been busyyyy. Full time work schedule, Monday & Wednesday classes, laundry, homework, trying to get some sort of fitness routine in, family time, friends, and fitting in some blog posts… is your head spinning? Because sometimes mine does.
On another note, I’m very excited about working on a new design for Just Add Sprinkles. This blog is my little spot where I can talk about one of my favorite things: food. More specifically; sweets, desserts, chocolate covered things and sprinkles of course. I love throwing in home cooked, savory recipes too but desserts are definitely my sweet spot. I’m shooting for a little bit more of a professional look but something still fun and colorful, I do have to play off of the sprinkles theme after all!
Any who, on to these truffles. I love truffles, snack bites, cake pops; anything bite sized or “pop-able” in size and shape are fun. These chocolate coconut almond truffles are sweet but not overly sweet. I definitely toned down the refined sugar with these. The core of these truffles are unsweetened, yes you read that right- unsweetened – shredded coconut, a little bit of coconut oil,honey, and some chopped almonds. Like any good truffle, they need a chocolate coating. I thought dark chocolate would compliment the coconut and almond vibe well. For a little sweetness, I did toast some sweetened coconut flakes and almonds and sprinkled those over the tops.
Like other snack bites, these are no bake and great to make ahead of time and keep them in your fridge for those times of the day when hunger strikes. Since there’s not much refined sugar in these they’re something you can snack on and not feel guilty about it.
These truffles are very easy to make but there are a few things to keep in mind. Once you mix the shredded coconut, almonds, honey and coconut you’ll want to chill the coconut mixture in the fridge for about 15 to 20 minutes. This gives the coconut, honey & coconut oil a chance to solidify together and makes it much easier to roll into balls. Do not skip chilling the coconut or you’ll just have crumbly, sticky coconut everywhere and feel frustrated. Once you have your coconut balls made, freeze them in the freezer for about 20-30 minutes to get them nice and firm.
The final touches to these coconut truffles are rolling them in delicious dark chocolate and sprinkling them with toasted sweetened shredded coconut and a few toasted almonds. As for the sweetened coconut flakes and almonds, the key is to just lightly toast them. I just toss about 1/4 cup of sweetened coconut flakes and a handful of chopped slivered almonds into a non stick skillet and heat them on medium heat for about 5-7 minutes, stirring them occasionally to avoid any burnt spots. It’s just a little touch of sweetness and crunch that finishes them nicely.
- 2 cups unsweetened shredded coconut ( I used Bob's Red Mill brand)
- 1/2 cup slivered almonds (lightly chopped, plus a little extra for garnish)
- 5-6 tablespoons coconut oil (melted)
- 1/3 cup honey
- 1 - 12 oz bag dark chocolate morsels (melted)
- 1/4 cup sweetened coconut flakes (lightly toasted)
- In a large bowl combine shredded coconut, almonds, coconut oil and honey. Stir mixture together until coconut is moist and sticky. Place bowl in the fridge for about 15-20 minutes to firm up a little bit.
- Remove bowl from the fridge and roll the coconut mixture into balls. I used a 1.5 tablespoon sized cookie scoop but you can roll them smaller if you'd like. Place coconut balls on a cookie sheet or a plate and freeze them for about 30 minutes.
- After 20 minutes of the coconut balls freezing, you can start to make your chocolate and toast your coconut. For the chocolate, simply empty the bag of chocolate morsels into a microwave safe bowl. Heat chocolate in 15-20 second increments, stop and stir the chocolate in between each session. Repeat until chocolate is completely melted and smooth. For the toasted coconut and almonds; take a small nonstick skillet and place it over medium heat. Measure out a 1/4 cup sweetened coconut flakes and a handful of slivered almonds. Chop up the almonds to make them into small chunks, you can also lightly chop the coconut flakes as well just to makes them a little smaller for sprinkling. Add the coconut flakes and the almonds into the skillet and let them toast for about 5-7 minutes, stirring occasionally.
- Remove coconut balls from the freezer. Place a coconut ball into the bowl of dark chocolate and use a fork to roll the ball around and completely cover with chocolate. Scoop the coconut ball out the the chocolate and allow the excess chocolate to drip off. Place on plate and sprinkle with toasted coconut and almond garnish. Repeat until all the coconut balls have been covered. Allow coconut truffles to set in the refrigerator for about 15 minutes before serving.