These Dark Chocolate Almond Joy Truffles are a rich, bite-sized confection inspired by the classic candy bar. Featuring a sweet coconut filling with a whole toasted almond, all encased in smooth dark chocolate, they offer an irresistible combination of textures and flavors in one elegant holiday treat.

Why You’ll Love This Recipe

These truffles are perfect for fans of coconut and dark chocolate. The silky chocolate coating contrasts beautifully with the chewy coconut center and the crunch of a whole almond inside. They require no baking, are easy to prepare ahead of time, and are ideal for gifting, entertaining, or enjoying as a festive indulgence.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

sweetened shredded coconut
sweetened condensed milk
vanilla extract
whole toasted almonds
dark chocolate chips or chopped dark chocolate
coconut oil or shortening (optional, for smoother chocolate coating)
sea salt (optional, for garnish)

directions

In a large bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract until the mixture becomes thick and sticky.
Chill the mixture in the refrigerator for about 30 minutes to firm it up for shaping.
Line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of the coconut mixture and roll into balls.
Press one whole toasted almond into the center of each ball, then re-roll to cover the almond completely. Place on the baking sheet.
Freeze the coconut balls for 20–30 minutes to help them hold their shape during dipping.
While the truffles are chilling, melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Add coconut oil if desired for a glossier finish.
Using a fork or dipping tool, dip each chilled coconut-almond ball into the melted chocolate, coating completely. Let excess chocolate drip off.
Return each dipped truffle to the parchment-lined sheet. Optionally, sprinkle with a small pinch of sea salt before the chocolate sets.
Allow the truffles to set at room temperature or refrigerate until the chocolate hardens fully.
Store in an airtight container and serve chilled or at room temperature.

Servings and timing

Makes approximately 20–24 truffles.

Prep time: 25 minutes
Chill time: 1 hour total
Dipping and setting time: 20 minutes
Total time: ~1 hour 45 minutes

Variations

Use milk or semi-sweet chocolate instead of dark for a sweeter version.
Roll the finished truffles in shredded coconut or crushed almonds for extra texture.
Add a touch of almond extract to the coconut filling for enhanced almond flavor.
Make a mini version using just half the filling for bite-sized truffles.

storage/reheating

Store truffles in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 2 months. Let sit at room temperature for 10–15 minutes before serving. These do not require reheating.

FAQs

Can I use unsweetened coconut?

Yes, but the texture and sweetness will differ. You may need to adjust the amount of condensed milk for proper binding.

Do I have to toast the almonds?

Toasting adds flavor and crunch, but you can use raw almonds if preferred.

What kind of dark chocolate should I use?

Use high-quality chocolate chips or bars with 60–70% cocoa for a balanced flavor. Avoid chocolate that’s too bitter unless preferred.

How do I toast almonds?

Spread almonds on a baking sheet and toast in a 350°F (175°C) oven for 8–10 minutes, shaking the pan halfway through.

Can I use almond butter instead of whole almonds?

Yes — place a small dab of almond butter in the center of the coconut ball, then roll and chill as directed.

Why is my chocolate coating too thick?

Add 1–2 teaspoons of coconut oil to the melted chocolate to thin it out and help it coat the truffles smoothly.

How do I keep the coconut mixture from sticking to my hands?

Slightly wet or lightly oil your hands before rolling to prevent sticking.

Can I make these without condensed milk?

Not with this recipe. The condensed milk acts as the binder for the coconut filling. A dairy-free version would require substitutions.

Can I dip these in white chocolate instead?

Yes, though it will be sweeter. Consider reducing the amount of condensed milk slightly if using white chocolate.

Are these good for gifting?

Absolutely. Package in mini paper cups and place in a festive tin or gift box lined with parchment.

Conclusion

Dark Chocolate Almond Joy Truffles are a simple, elegant, and indulgent dessert that offers the nostalgic flavor of a classic candy bar in a homemade form. With a creamy coconut center, crisp almond, and velvety chocolate coating, they’re perfect for the holidays or anytime you want to share a decadent bite-sized treat.

Dark Chocolate Almond Joy Truffles Filled with Toasted Almonds and Coconut

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Dark Chocolate Almond Joy Truffles are rich, bite-sized treats made with a sweet coconut filling, toasted almonds, and a smooth dark chocolate coating. Inspired by the classic candy bar, these no-bake truffles are perfect for holiday platters or gifting.

Author: Emma Harper
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 55 minutes (including chilling)
Yield: 24 truffles 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups sweetened shredded coconut
1/2 cup sweetened condensed milk
1/2 tsp vanilla extract
24 whole almonds, toasted
8 oz dark chocolate, chopped (or dark chocolate chips)
1 tsp coconut oil (optional, for smoother coating)

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Instructions

In a medium bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix until fully combined and sticky.
Using your hands or a small scoop, form the mixture into 1-inch balls. Press a toasted almond into the center of each and reshape to cover the almond.
Place formed truffles on a parchment-lined baking sheet and freeze for 20–30 minutes until firm.
Meanwhile, melt dark chocolate and coconut oil (if using) in the microwave in 30-second intervals, stirring until smooth.
Dip each chilled truffle into the melted chocolate using a fork, allowing excess to drip off. Place back on parchment paper.
Optional: Sprinkle with extra shredded coconut or crushed almonds before the chocolate sets.
Refrigerate until the chocolate is set, about 15–20 minutes.