Vegan Mounds & Almond Joy Truffles!

I love to make homemade vegan candy, and have quite a few candy recipes on this blog. These truffles are my favorites, though, and I hope you will love them as much as I do! I made them for Ostara, but they are also perfect for Easter, Mother’s Day, or for any occasion that you want to make extra special! You can make all mounds, all almond joy, or a combination. Here are the ingredients you will need to make them:

I only showed one bag of chocolate chips in the photo, but you will actually need to make two batches of tempered chocolate to cover all of the truffles. I used the Trader Joe’s chocolate chips for the mounds truffles, and my favorite chocolate blend for the almond joy truffles. You will only use about 2/3 of each batch for the truffles, so have some nuts and/or dried fruit ready to make chocolate bark with the extra tempered chocolate.

I have found unsweetened coconut flakes at multiple stores, including Walmart and Aldi.

My local Meijer had this sweetened condensed coconut milk, but you can also order it from Amazon. (I have seen recipes online to make your own, but have not tried any of them yet. If you do make your own, please let me know how it works in the candy.)

Soften the vegan butter (I use Earth Balance Buttery Spread), but do not completely melt it:

Add the salt and vanilla, then mix together:

Add the vegan powdered sugar and mix it in:

Add the whole can of sweetened condensed coconut milk and mix it in:

Finally, add the unsweetened coconut flakes and mix well until the mixture is evenly blended:

Cover tightly with plastic wrap and set aside for two hours:

The mixture will thicken as it sits so you will be able to scoop and shape it. I used a size 60 scoop which is equal to two level teaspoons. You should get 48 truffles this size.

Scoop the mixture onto waxed paper:

I smoothed out the edges so there were no coconut bits sticking out too far.

Press a roasted almond into the top of the ones you want to make into almond joy truffles:

Freeze the scooped centers for thirty minutes, then temper your chocolate and take half of the centers out of the freezer.

To coat each center, start by placing one upside down into the tempered chocolate:

Use a fork to gently flip the center over and then lift it out of the chocolate:

Scrape the excess chocolate off on the edge of the bowl, then place the dipped truffle onto waxed paper. You will probably need to use your finger to push the truffle off the fork:

Once you have dipped the first half of the truffles, add nuts and/or dried fruit to the remaining tempered chocolate and spread the mixture out on waxed paper to make chocolate bark:

Make another batch of tempered chocolate and dip the second half of the centers. I sprinkled chopped almonds on my almond joy truffles so they were easy to tell apart from the mounds ones.

Here are my finished truffles:

I like to place each truffle in a mini muffin liner:

Here is what the truffles look like on the inside:

These delicious truffles also make a lovely gift! (I have step-by-step photos for how to package them on my post about vegan treat boxes.)

Enjoy!

Print

Vegan Mounds and Almond Joy Truffles

These delicious vegan truffles taste just like mounds and almond joy candies! They are easy to prepare and make lovely gifts!

Course Candy, Dessert, Snack

Prep Time 3 hours

Servings 48 truffles

Calories 130 kcal

Author Deborah Mesdag

Ingredients

• 56 g (4 TBS) Vegan Butter (I use Earth Balance)
• 1.6 g (1/4 tsp) Salt
• 3.9 g (3/4 tsp) Vanilla Extract
• 140 g (1 c) DIY Vegan Powdered Sugar (1 1/8 c store-bought)
• 11.25 oz can Sweetened Condensed Coconut Milk
• 7.0 oz bag Unsweetened Coconut Flakes
• 24 oz Vegan Chocolate Chips
• 24 g (2 TBS) Shortening

Instructions

1. Soften the vegan butter (I use Earth Balance Buttery Spread), but do not completely melt it. Add the salt and vanilla, then mix together.

2. Add the vegan powdered sugar and mix it in.

3. Add the whole can of sweetened condensed coconut milk and mix it in.

4. Finally, add the unsweetened coconut flakes and mix well until the mixture is evenly blended.

5. Cover tightly with plastic wrap and set aside for two hours.

6. The mixture will thicken as it sits so you will be able to scoop and shape it. Scoop the mixture onto waxed paper. I used a size 60 scoop which is equal to two level teaspoons. You should get 48 truffles this size.

   
   

7. Smooth out the edges so there are no coconut bits sticking out too far. Press a roasted almond into the top of the ones you want to make into almond joy truffles.

8. Freeze the scooped centers for thirty minutes, then temper your chocolate and take half of the centers out of the freezer.

9. To coat each center, start by placing one upside down into the tempered chocolate. Use a fork to gently flip the center over and then lift it out of the chocolate. Scrape the excess chocolate off on the edge of the bowl, then place the dipped truffle onto waxed paper. (You will probably need to use your finger to push the truffle off the fork.) Sprinkle the wet tops of dipped almond joy truffles with chopped almonds if desired.

10. Make another batch of tempered chocolate and dip the second half of the centers.

11. Let all of your truffles fully harden before packaging them. Store in a container at room temperature for up to two weeks.

Recipe Notes

• I used Trader Joe’s semi-sweet chocolate chips for the mounds truffles, and my favorite chocolate blend for the almond joy truffles. You will only use about 2/3 of each batch of tempered chocolate for the truffles, so have some nuts and/or dried fruit ready to make chocolate bark with the extra chocolate.

• I have a separate blog post with step-by-step photos and detailed instructions for how to temper chocolate.

• I have found unsweetened coconut flakes at multiple stores, including Walmart and Aldi.

• My local Meijer carries sweetened condensed coconut milk, but you can also order it from Amazon. (I have seen recipes online to make your own, but have not tried any of them yet.

• I make my own vegan powdered sugar because it is a lot less expensive than buying it. Click on the link for the recipe and directions.