Almond Joy Cheesecake Bites

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 1/3 less fat… not that it really matters.}
2 cups sweetened flaked coconut
1/4 teaspoon vanilla extract
1/2 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 1/4 cup confectioners’ sugar. Pulse until a thick paste forms.
3. Transfer mixture to a small bowl and mix in remaining 1/4 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.