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    Home » Dessert

    Almond Joy Cheesecake Bites

    Published: Apr 17, 2013 · Modified: Mar 12, 2022 by thekitchenprep · This post may contain affiliate links ·


    Something happens to me when I walk into Target. {Or HomeGoods for that matter... but that's a story for another day.}

    I go from a logical, budget-conscious adult to a teenage shopoholic in about .3 seconds.

    "Oooh... is that a lace peplum top?"
    "OMG! I'm in love with this Threshold tray!!"
    "Um, I NEED those shoes/melamine plates/paper straws/organizational items/notecards...etc."

    And the Dollar Spot? Let's not even go there. {P.S. I've become obsessed with the mini-rolls of trendy printed wrapping paper that they've had lately. You have probably seen a few in the background of previous posts.}

    It's a problem.

    Most of the time, I manage to walk out, wallet unscathed. But that's taken years, YEARS of practice.

    The weird thing is, the very same thing happens to me in the grocery section. I don't know what it is. It's just food. But the food that I bypass at my normal grocery store suddenly takes on a whole new attraction when it's packaged in an Archer Farms box. Maybe it's the cute little rooster. Who knows.

    Anyway, I was at Target a few weeks ago and it was by the grace of all things good & holy that I got out without dipping into my retirement fund. I did buy a cute little lace tank dress {the first article of clothing I've bought myself in months, I've been so good}, but at $24.99 I figured it was a steal for a date night with the hubby or the next party where I need to look semi-presentable.

    What does this have to do with food, you might be asking? Well... I broke the cardinal rule of any grocery shopping -- Target or not -- and went to the store hungry. Big no-no. And I found myself magnetically pulled into the aisle I never, ever enter: The Candy Aisle.

    You can imagine what nearly transpired there. Complete low blood sugar shopping meltdown. But with promises of hummus & veggies slinging me back into reality from the basket of my quickly filling cart {and a package of the new Cookies & Creme Dove Promises as my chosen "treat"}, I turned on my heels and made a beeline for checkout before any more damage could be done.

    When I got home, I put everything away with a sense of accomplishment, glad that I had not let the TarGETITRIGHTNOW demon overtake me.

    And then I made Almond Joy Cheesecake Truffles.

    Sigh.

    I never said I was a saint.

    Almond Joy Cheesecake Truffles

    1 {8 oz.} package cream cheese {I used ⅓ less fat... not that it really matters.}
    2 cups sweetened flaked coconut
    ¼ teaspoon vanilla extract
    ½ cup confectioners' sugar, divided
    20 almonds {I used Emerald brand Cocoa Roast Almonds}
    Approx 5-6 ounces of semi-sweet chocolate, melted {I use Baker's because it melts & coats well}*

    1. Prepare a small sheet pan by lining with parchment paper.
    2. In the bowl of a food processor, add cream cheese, coconut, vanilla, and ¼ cup confectioners' sugar. Pulse until a thick paste forms.
    3. Transfer mixture to a small bowl and mix in remaining ¼ cup of confectioners' sugar by hand. Refrigerate for about 30 minutes or until slightly hardened.
    4. When ready to continue, using a small cookie scoop, scoop about about 1 tablespoon of the mixture into your hand and roll into a ball. Place on prepared sheet pan. Repeat with rest of mixture. {Should make about 20 truffles.}
    5. Insert an almond into the center of each coconut ball.*
    6. Dip coconut balls into melted chocolate. I like to use the fork & spoon method, or sometimes just plop them right into the chocolate, flip them around to get coated and scoop them out with a spoon. Do what makes you happy. 🙂
    7. Carefully place dipped coconut balls back onto sheet. Refrigerate about 30 minutes or until the chocolate is set.

    Enjoy!

    *You can definitely coat these using melted chocolate chips, too. But I find that it's hard to get a smooth coating, and I think it has something to do with the fact that there is something added to chips to help them retain their chippy shape. Or maybe I'm imagining it. Either way, I like good quality chocolate or baking chocolate for dipping things. The end.

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    Reader Interactions

    Comments

    1. [email protected] Life Food and Beer says

      April 18, 2013 at 4:35 am

      I liked this post:) and I'm mad I didn't insist on you giving me one of these when I dropped you off after our coffee date. Next time you tell me you made something, I'm not leaving without one 😉

      Reply
    2. A.L.M. says

      April 19, 2013 at 1:00 pm

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      There is a ranking of the best recipes and a profile with your voted recipes. Each recipe has a link to the blog which belongs the recipe. This way you will get traffic to your blog.

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      I invite you to enter, add your blog and upload a recipe with a nice photo for user of the world look your recipes.

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      Reply
    3. Jess @ On Sugar Mountain says

      April 19, 2013 at 3:55 pm

      Target is dangerous man, I was just looking at the entire threshold collection online and I want ALL OF IT. But we must stay strong and fight the urge! And eat these amazingly brilliant cheesecake truffles instead! 😀

      Reply
    4. Alissa Dragun says

      April 24, 2013 at 4:54 pm

      I have those napkins in warm colors! 😉 Love the shots!

      Reply
    5. Anonymous says

      October 24, 2013 at 1:29 am

      Add a little Karo syrup to the chocolate to get that shiny effect!

      Reply
    6. thekitchenprep says

      October 25, 2013 at 6:00 pm

      @Jess - Threshold. LOVE.
      @Alissa - Aren't they great napkins?? I got both sets, couldn't resist. 🙂 And thanks for the compliment!
      @Anynomous - Great tip! Thanks!

      Reply

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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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