Keto Almond Joy Cream Truffles

Ingredients:

Coconut Filling:

• 1 cup unsweetened shredded coconut
• 1/4 cup coconut cream (or full-fat coconut milk)
• 3 tbsp powdered erythritol (or to taste)
• 1/2 tsp vanilla extract
• Pinch of salt
• 10–15 whole almonds (roasted, unsalted)

Chocolate Coating:

• 1/2 cup sugar-free dark chocolate chips (Lily’s or ChocZero)
• 1 tsp coconut oil

👩‍🍳 Instructions:

1. Make the Filling:
   • In a bowl, mix shredded coconut, coconut cream, erythritol, vanilla, and a pinch of salt.
   • Mix until well combined and sticky. Chill in fridge for 10–15 minutes.
2. Form Truffles:
   • Scoop out small portions and roll into balls.
   • Press one almond into the center of each ball and roll again to seal.
   • Place on a tray lined with parchment paper and freeze for 15–20 minutes.
3. Melt the Chocolate:
   • In a microwave-safe bowl, melt the chocolate chips and coconut oil in 20-second intervals, stirring until smooth.
4. Coat the Truffles:
   • Dip each frozen truffle into the melted chocolate using a fork.
   • Place back on the tray and let them set in the fridge until firm.
5. Serve & Enjoy!
   • Store in the fridge for up to a week — or freeze for longer.