Almond Joys were one of my favorite candy bars growing up. I used to eat all the chocolate and coconut and savor the almond for last. I love this recipe because it takes me back to my childhood – but without the guilt of eating a candy bar. Using dates as a natural sweetener has become my new obsession; they are unbelievably sweet – truly natures candy. And they come with a host of benefits like fiber, vitamins, minerals, and antioxidants!
10 pitted dried dates
unsweetened coconut milk
1/2 cup cacao powder (plus more for coating)
3/4 cup unsweetened shredded coconut (plus more for coating)
20-25 raw almonds
Cover the dates in the coconut milk and let soak anywhere from 2 hours to overnight. Remove the dates from the liquid (the leftover coconut milk makes for delicious popsicles). Put the almonds in a dry skillet and let them toast for a few minutes on medium-high heat. Once you smell them, they are done and can be removed from the heat and set aside. In a food processor add the dates, cacao powder, and the coconut and process on high until smooth. The mixture should be sticky, but solid enough to roll into balls.
Taking a heaping 1/2 tablespoon of the mixture at a time, roll into a ball, and then roll in coconut or cacao and coat well (I set up two plates with the coconut and cacao for coating). Stick an almond in the top. Repeat until all the mixture is used. Freeze the truffles for at least 2 hours before serving.
Makes 20-25 truffles