What was your favorite halloween candy growing up? You can bet mine was almond joys…along with anything involving chocolate and mint — peppermint patties, junior mints, mint Hershey’s, you name it!

These almond joy truffles are paleo, refined sugar-free, vegan, and contain maca powder which is an adaptogen that can boost your mood, energy, and libido.

They’re also made with cacao, which is a superfood that can naturally help you reduce stress and boost your mood. Cacao also offers other health perks such as:

• Magnesium which helps calm the central nervous system to promote a state of calm

• Tryptophan to promote healthy saretonin levels (the feel good hormone)

• Antioxidants, which means lots of flavonoids

Given that we are living in some REALLY freaking strange and stressful times, we could all use a little mood boost and stress relief. Amiright?! So why not in the form of these chocolatey bites?

Anyways, I’ve made these truffles a handful of times and figured why not make them again because they’re just that good, and well we are heading into Halloween weekend, SO time for some homemade treats to get into the spirit.

PALEO ALMOND JOY TRUFFLES

Prep time: 5 min
Cook time: 20-30 min (in freezer)
Yields: about 9-12 ball total

Filling Ingredients:

• 1.5 cups unsweetened shredded coconut

• 2 tablespoons maple syrup

• 1/4 cup coconut oil, melted

• Pinch of sea salt

• 1/4 teaspoon vanilla extract (optional)

Chocolate shell:

• 1/4-1/2 cup Hu dark chocolate gems or any dark chocolate, melted

• 1 tablespoon unsweetened shredded coconut

• Punch of sea salt

Directions:

1. Line a baking sheet with parchment paper. In a medium sized bowl, combine filler ingredients (can blend or just mix).

2. Using about 1.25 tbs of the filler, roll into bite sized balls (makes about 9 or so), stuffing it with one almond in the center. **Stuffing the filler into an ice cream scooper also works really well for this. Place the balls on the lined baking sheet and freeze for 10 minutes.

3. Meanwhile, lightly melt the chocolate in either a double boiler or microwave. Once chocolate is lightly melted, use 2 forks to place balls in chocolate and coat one at a time. Once all are the balls are coated, place arrange on the lined baking sheet and freeze for 10 min.

4. Repeat the process of coating the balls in chocolate one more time, this time sprinkling on rose petals (optional) or shredded coconut and a pinch of sea salt on the top. Freeze for another 10 minutes, then voila, these babies are ready to be enjoyed! Store at room temp, fridge, or freezer (thaw out before eating).

Try this recipe and enjoy it? Be sure to share it on instagram and tag me @saraannhubbard!