Almond Joy "Truffles"
February 28, 2011
Sometimes the combination of ingredients in my mixing bowl can inspire me try new things. These “truffles” came about one evening when I was making some Irish potato candy. (If you have never had Irish potato candy check back around St Patrick’s day, I’ll be posting the recipe then. Don’t worry, there are no real potatoes in them) While I love Irish potatoes in their original, the combination of cream cheese and coconut in the mixer just seemed to be crying out for more additions. Since almond and coconut go so well together I decided to add some ground almonds to the mix, and these “truffles” are the happy result. Smooth and creamy with a bit of a crunch from the almonds and coconut this candy seemed to be channeling an Almond Joy. A dusting of cocoa powder was all they needed to pull it all together.
When I have people over for dinner I like to serve assorted candies with the tea and coffee. These are perfect because not only are quick and easy to make, they will keep for quite a while in the refrigerator so I can make a bunch and serve them over several weeks. They would also make a nice easy addition to Mishloach Manot for Purim.
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Almond Joy "Truffles"
February 28, 2011
Ingredients & Instructions
Ingredients & Quantities
- 2 tablespoons margarine, softened
- 4 oz tofutti cream cheese
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 2 cups ground unsweetened coconut
- 8 oz finely ground almonds
- 1/4 cup cocoa powder
Preparation Instructions
In the bowl of a mixer beat the margarine and cream cheese together until smooth. Add the vanilla and confectioners’ sugar. Beat until smooth. Add the coconut and almonds and mix until well blended. Using a teaspoon at a time roll the mixture into balls or potato shapes. Place the balls in the cocoa powder and toss to coat. Chill until set.
The candy should be stored in the refrigerator but is best served at room temperature, so remove the candy from the refrigerator 30 minutes before serving.
Recipe Details
Recipe Times
Prep
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Cook
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Total
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Recipe Yield
90 Pieces
Recipe Categories
Almond Joy "Truffles"
February 28, 2011
Recipe Details
Recipe Yield
90 Pieces
Prep Time
N/A
Cook Time
N/A
Total Time
N/A
Ingredients & Quantities
- 2 tablespoons margarine, softened
- 4 oz tofutti cream cheese
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 2 cups ground unsweetened coconut
- 8 oz finely ground almonds
- 1/4 cup cocoa powder
Preparation & Cooking
Preparation
In the bowl of a mixer beat the margarine and cream cheese together until smooth. Add the vanilla and confectioners’ sugar. Beat until smooth. Add the coconut and almonds and mix until well blended. Using a teaspoon at a time roll the mixture into balls or potato shapes. Place the balls in the cocoa powder and toss to coat. Chill until set.
The candy should be stored in the refrigerator but is best served at room temperature, so remove the candy from the refrigerator 30 minutes before serving.
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Recipe Page: https://www.couldntbeparve.com/recipe/almond-joy-truffles/
These truffles sound fantastic. Now I’m waiting to see what the potato candy is…
This is genius. Love it.
I once made this three color chocolate truffle (Malgieri), vanilla, chocolate, and raspberry are piped and placed together and then dipped in chocolate. I never had a great idea how to make them pareve (I can’t always get pareve white chocolate). But this might be nice with raspberry jam as a pink truffle.
Raspberry sounds like an interesting idea. Let me know if you try it, the pink sure would be pretty. What Malgieri book is that truffle recipe in? I would love to try it. I just ordered a bunch of parve white chocolate so I will experiment with making it parve.
his chocolate book
Love the site – so nice and clean -the truffles sound yum
lots of luck