Coconut Candies with Cream Cheese and Almonds
Cream cheese and butter make these candies rich in fat with a soft creamy texture, while almonds add vitamin E, magnesium, and a firm center. Coconut flakes bring more aroma and help the dessert feel satisfying without sugar.
Leave the butter (150 g) at room temperature for about 2 hours until soft. Scald the almonds (36 g) with boiling water, peel them, and lightly toast them in a dry pan for about 5 minutes.
Combine the cream cheese (400 g) with the softened butter, coconut oil (50 g), and erythritol (35 g). Beat with a mixer until the mixture becomes smooth and dense, then chill it in the refrigerator for 30 minutes so it holds its shape.
Shape small balls of about 20 g each, place one almond in the center of each, and press the candy closed. Roll the balls in coconut flakes (50 g) and keep the dessert refrigerated until serving.
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