Q: Can I use different nuts?

A: Yes, feel free to swap almonds for other nuts like pecans or walnuts for a different flavor.

Q: How long do the truffles last?

A: They can last up to two weeks in the fridge and even longer if frozen.

A: Yes, these truffles can be made in advance and stored in an airtight container.

A: You can use semisweet or dark chocolate based on your preference for sweetness.

Scale

Cook Mode Prevent your screen from going dark

In a large bowl, beat the cream cheese, butter, and coconut oil together until smooth and creamy.
Add the confectioners’ sugar, salt, vanilla extract, and almond extract. Mix until fully combined.
Stir in the shredded coconut until the mixture holds together.
Roll small portions of the mixture into balls, pressing one almond into the center of each truffle. Roll again to seal the almond inside.
Place truffles on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
Melt the chocolate in a microwave-safe bowl or over a double boiler until smooth.
Dip each chilled truffle into the melted chocolate, coating completely. Place back on parchment paper.
Let the chocolate set at room temperature or refrigerate until firm.

Ensure cream cheese and butter are at room temperature for easy blending. Refrigerate long enough to maintain shape.