Almond Joy “Truffles”
Yeild: approximately 90
2 tablespoons margarine, softened
4 oz tofutti cream cheese
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2 cups ground unsweetened coconut
8 oz finely ground almonds
1/4 cup cocoa powder
In the bowl of a mixer beat the margarine and cream cheese together until smooth. Add the vanilla and confectioners’ sugar. Beat until smooth. Add the coconut and almonds and mix until well blended. Using a teaspoon at a time roll the mixture into balls or potato shapes. Place the balls in the cocoa powder and toss to coat. Chill until set.
The candy should be stored in the refrigerator but is best served at room temperature, so remove the candy from the refrigerator 30 minutes before serving.