Almond Joy Chocolate Balls Food

ALMOND JOY TRUFFLES

Steps:

• In a large bowl, combine coconut, powdered sugar, condensed milk, vanilla and salt. Mix thoroughly.
• Shape coconut mixture into 1-inch balls, pressing a whole almond into the center of each ball. Reshape the coconut mixture around the almond.
• Refrigerate for at least 30 minutes, or until firm.
• In a microwave safe bowl, melt chocolate at 50% power for 1 minute. Stir and return to microwave for 30 second intervals, until smooth.
• Dip the coconut balls into the melted chocolate and place on a wax paper lined baking sheet to set. Drizzle with additional chocolate, if desired.

HOMEMADE ALMOND JOYS WITH DARK CHOCOLATE

Steps:

• Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it's shape when pressed together.
• Melt the chocolate (along with the optional coconut oil to thin it) in a glass bowl over a pan of water, or in the microwave at half power for about 2 minutes, stirring every 30 seconds or so.
• Drizzle 1 teaspoon of chocolate into the bottom of each cup. Add 1 teaspoon of the coconut mixture. Press on the coconut slightly to make the chocolate slide up the sides of the liner.
• Top the coconut with an almond and then pour a teaspoon of chocolate on top. Chill in the refrigerator until ready to eat. Store in the refrigerator for up to a week or in the freezer for a couple of months. Enjoy!

ALMOND JOY BALLS

Steps:

• Drain a cooked potato and mash with a fork in large bowl.
• Work in powdered sugar, add coconut and extract.
• be sure to mix well.
• Roll in balls or logs and chill.
• Dip in melted chocolate.
• If it becomes sticky while rolling in balls just chill again.

ALMOND JOY ENERGY BALLS

Steps:

• Put 1/2 cup of coconut flakes into the food processor and process to break up flakes slightly. Do not over-process or it will become coconut butter.
• Remove flakes and set aside in a bowl.
• Place dates in the food processor and process until they have broken up and then come together into a ball.
• Break up date ball with hands and add in almonds, cocoa powder, 1/4 cup of coconut flakes and sea salt.
• Process for several minutes, scrapping down the sides as needed.
• Add in vanilla extract and 1 tbsp of almond milk.
• Process until mixture comes back together into a ball. If it doesn't do this, add in 1 more tablespoon of almond milk. It should look like the photo above.
• Remove mixture from the food processor and roll into roughly 2 dozen balls.
• Roll each ball in the coconut flakes you processed earlier.
• Optional: place balls on a baking sheet and flash freeze in freezer for 15-20 minutes. This ensures the balls won't stick together when you place them in your container.
• Store in an airtight container in the fridge for several weeks or the freezer for several months.

CALIFORNIAS ALMOND JOY COOKIE BALLS

Steps:

• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper that has been lightly greased.
• In the microwave, melt the chocolate with the sweetened condensed milk, stirring after every minute of cook time. Microwave cook times vary; you know your oven better than I do, so no specific cook times; just until melted and smooth.
• Pour the chocolate mixture over the coconut in a large bowl. Stir in the vanilla. Mix well until the coconut is completely coated.
• Drop dough by teaspoonfuls onto the prepared baking sheet. Top each cookie with an almond, pressing down slightly.
• Bake at 350 degrees for ten to twelve minutes. Check at about 8 minutes though as the bottoms tend to burn easily. Double panning is a good idea if they still seem doughy but bottoms are done.
• Let cool on pan for one minute, then transfer to cooling rack and cool completely.