Low Carb Almond Joys

So this is really like a chocolate truffle, but it reminds me of my favorite candy bar...so that's what I'm going to call them.

Here's what you'll need:

3/4 cup semi sweet chocolate chips  2 tbsp sugar substitute 2 cups almonds 6 oz dark chocolate (70-85% cacoa is best)  1 1/2 cups heavy whipping cream 1 3/4 cup flaked coconut

Directions: Add 1 cup water to bottom of double boiler. Replace top pan. Bring water to boil over high and reduce heat to medium.  Combine chocolate and heavy cream in top pan of double boiler. Heat 5 minutes, stirring constantly until chocolate is melted and cream mixed in. Add sugar substitute, 1 cup of almonds, and 1 cup of coconut. Stir until well mixed. Remove from heat and lift top pan out of water. Allow mixture to come to room temperature. Cover and refrigerate for 1 to 2 hours, until chocolate mixture is solid, but pliable. Using small scooper or melon baller, scoop chocolate balls (about 1" diameter) onto baking sheets. Roll into smooth balls with hands. In small shallow bowl, combine remaining coconut and hazelnuts. Roll each truffle to coat completely, and replace on baking sheet. Cover with plastic wrap, and place in freezer for 3 to 4 hours.  Store truffles in the refrigerator This isn't a great picture...but here you go: