Prep your base bowl. In a medium mixing bowl, add 1 cup unsweetened shredded coconut, 1/2 cup chocolate protein powder, 2 tablespoons cocoa powder, and a pinch of salt. Stir to combine so the dry ingredients are evenly mixed.

Add the binders. Stir in 1/2 cup almond butter, 2 tablespoons coconut oil (melted and cooled slightly), 2–3 tablespoons sugar-free maple syrup, and 1/2 teaspoon almond extract. Mix until a crumbly dough starts to form.

Adjust moisture. Add 1–3 tablespoons unsweetened almond milk, 1 tablespoon at a time, until the mixture holds together when pressed. It should be thick and slightly sticky but not wet.

Chill for easy rolling. Cover and refrigerate for 15–20 minutes to firm up. This makes rolling cleaner and helps the truffles keep their shape.

Roll the centers. Scoop about 1 tablespoon of mixture per truffle. Flatten slightly in your palm, place a whole roasted almond in the center, then roll into a ball around it. Repeat with the remaining mixture.

Optional: Double almond layer. If you want extra crunch, press two small almonds into each ball and reshape. This adds texture without many extra carbs.

Melt the chocolate. In a microwave-safe bowl, melt 3–4 ounces dark or sugar-free chocolate with 1 teaspoon coconut oil in 20–30 second bursts, stirring between each burst until smooth. Alternatively, use a double boiler on the stovetop.

Dip or drizzle. Using a fork, dip each ball into the melted chocolate and let excess drip off. Place on a parchment-lined tray. If you prefer lighter coating, drizzle instead of dipping.

Top for texture. Sprinkle a few strands of shredded coconut or a pinch of crushed almonds on top before the chocolate sets. This gives a classic Almond Joy look and extra crunch.

Set and serve. Refrigerate for 20–30 minutes until the chocolate is firm. Enjoy right away or store as directed below.