Chocolate Coconut Almond Truffles

These Chocolate Coconut Almond Truffles contain a creamy and fudgy date-sweetened chocolate center with a luscious dark chocolate, toasted coconut, and almonds coating. These truffles are gluten-free and vegan.

It’s an elevated truffle that is made from simple and unexpected ingredients. This recipe is an ideal mid-day pick-me-up snack loaded with rich chocolate, crunchy toasted coconut, and chopped almonds.

I love how simple and easy this recipe is, while still rich and delicious in taste!

Feel free to get creative with this recipe! Add different types of nuts, such as peanuts, or hazelnuts. You could also add in a spoonful of peanut butter into the filling or even dried fruit. 

If you want to get even more adventurous, you could play around with the toppings. My favorite is toasted coconut and chopped almonds, but some other delicious toppings are flaky sea salt, a drizzle of caramel, white chocolate coating, or freeze-dried crushed fruit.

How to Make Toasted Coconut Almond Truffles:

1. In a food processor, add soaked/drained dates, cocoa powder, coconut oil, maple syrup, and espresso powder. Process until creamy. Add almond flour and sea salt. Pulse until well combined.
2. Use a 1.5-2 tbsp cookie dough scoop to portion dough onto a lined baking sheet or large plate. Cover with plastic wrap and place in freezer for at least 1 hour to firm up.
3. While the truffles are in the freezer, toast the coconut. In a small skillet over medium-low heat, add the coconut and constantly stir to evenly toast. Once golden brown, transfer to a small bowl. Add the chopped almonds and stir to combine. 
4. Add chocolate chips to a large microwave-safe bowl and microwave in 30-second intervals until 90% of the chocolate has melted. Whisk in the unmelted chocolate until smooth – this will help to prevent burning the chocolate! Set aside.
5. Take the truffle dough out of the freezer. Place a large wire cooling rack on top of a large baking sheet – this is where you’ll place the truffles once coated in chocolate. Use a large fork or slotted spoon to carefully dunk each truffle into the melted chocolate. Let any excess chocolate drip off then carefully slide on to wire cooling rack. Sprinkle with coconut/almond mixture while still wet. Repeat with remaining truffle dough.
6. Once all the truffles are coated in chocolate and coconut/almond mixture, transfer to the freezer to set for an additional 15 minutes. Store in an airtight container in the freezer for up to 1 month. 

Why you’ll love these Chocolate Coconut Almond Truffles:

1. Simple and easy to make. These truffles contain simple, easy-to-find ingredients that all come together in a food processor. The dough is made, chilled, formed into mounds, dunked in chocolate, then chilled once more.
2. Rich and nutty. The cocoa powder and instant-espresso powder in the filling is a deliciously rich pairing especially when everything is coated in a dark chocolate shell! I love the addition of toasted coconut and almonds for that extra crunch.
3. Perfect on-the-go sweet snack. Store these truffles in the freezer for up to 1 month! They are the ideal on-the-go snack to mend that sweet tooth.
4. Crunchy and creamy. The outer chocolate shell paired with the creamy date interior is chef’s kiss!

Enjoy these as a mid-day snack, sweet night cap, or lunch dessert!

What are the common ingredients substitutions for this recipe?

The maple syrup can be substituted for agave, honey, or any liquid sweetener.

Almond flour can be substituted for coconut flour. I have not substitute with all-purpose and it might need slightly less of that if you’re using.

As stated above, the almonds and coconut can be substituted for other toppings of your choosing, but I highly recommend this duo!

How do I store the truffles?

Store the truffles in an airtight container in the freezer for up to 1 month.

If you’re looking for more easy sweet snacks, you’ll also love these Chocolate Chunk Almond Granola Bars, this Peanut Butter Chocolate Chia Pudding, and these No-Bake Chocolate Coconut Cookies.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!

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