Healthy Homemade Almond Joy Bars have the perfect blend of a sweet coconut filling, crunchy almonds, and smooth dark chocolate. They're a great alternative to store bought candy!
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Why I You'll Love This Recipe
Indulge in a healthier version of your favorite classic treat with my Homemade Almond Joys! These bars are made with wholesome ingredients like unsweetened coconut, almonds, coconut oil, and honey.
Each bar is coated in rich, dairy-free dark chocolate and topped with flaky sea salt and chopped almonds.
This recipe is perfect for anyone with dietary restrictions because they're gluten-free, dairy-free, and lower in sugar. (Great option for a healthier Halloween treat!)
🍴Ingredient Notes
- Coconut Flour - Do not substitute for a different flour.
- Coconut Oil - The oil helps to bind the ingredients together. You'll also need a little for the melted chocolate.
- Honey - You can also swap for maple syrup.
- Unsweetened Shredded Coconut - I like using finely shredded coconut for this recipe.
- Salt - Salt helps to bring out the flavor! I also like using flaky sea salt on top of the chocolate layer.
- Vanilla Extract - You'll need a little vanilla to give the filling a sweet, coconut flavor.
- Raw Almonds - If you have a nut allergy, feel free to skip this ingredient! You could also use peanuts, cashews, or any nut you have on hand!
- Dark Chocolate - Melted with a teaspoon of coconut oil. I usually buy the brand Pascha on Amazon because they sell in bulk. Pascha offers a variety of chocolate, but my personal favorite is 85% dark chocolate chips! They are soy-free, dairy-free, and have quality ingredients.
🍴Step by Step Instructions
Step 1: Blend Coconut Mixture
Start by adding the coconut flour, coconut oil, shredded coconut, salt, vanilla extract and honey into the food processor. Blend until a sticky dough forms.
Step 2: Mold into Candy Shape
Use a cookie scoop or tablespoon to create a similar size for each candy bar. Place on a parchment paper lined baking sheet or large plate.
Then use your hands to shape the coconut mixture into the classic candy bar shape. Top with two almonds then place in the freezer to set.
Step 3: Melt Chocolate
Melt the chocolate chips in the microwave in 15-20 increments with about a teaspoon of coconut oil until smooth.
Step 4: Chocolate Coating
Next, dip each coconut bar into the melted chocolate with a fork. Let the excess chocolate drip off then place on a parchment paper lined plate or baking sheet.
Top with chopped almonds or faky sea salt. Refrigerate or freeze for 5-20 minutes or until the chocolate has set.
Expert Tips
- If you're allergic to nuts, you can skip the almonds or drizzle on a layer of Sunbutter or my Dairy Free Caramel Sauce!
- Make sure to let the coconut layer set before pour over the chocolate.
- You can roll the coconut mixture into balls and drizzle chocolate on top for a fun twist!
- Melt the chocolate with about a teaspoon of coconut oil to create a super smooth consistency.
Frequently Asked Questions
What are Almond Joys?
Almond Joy Bars have been around since 1946! They have a sweet coconut filling topped with an almond and are coated in chocolate.
Are these Almond Joy Bars Vegan?
I did not use any dairy products in this recipe, but I used honey as the sweetener which some people do not consider vegan friendly. You can easily swap for maple syrup.
What's the difference between Almond Joys and Mounds?
Almond Joys have a coconut base topped with an almond, and they're coated with chocolate. Mounds are just coconut bars coated in chocolate. The almond on top is totally optional!
How to Store Leftovers
Leftover candy can be stored in the refrigerator or freezer in an airtight container. If stored in the freezer, the center will be much harder.
More Healthy Candy Recipes!
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Recipe Card
Healthy Homemade Almond Joy Bars
Equipment
Ingredients
Coconut Bar
- 2 Cups Unsweetened Shredded Coconut
- ⅓ Cup Coconut Oil
- ¼ Cup Coconut Flour Do not pack it into the cup.
- ¼ Cup Honey You can also use maple syrup.
- 2 Teaspoons Vanilla Extract
- ¼ Teaspoon Salt
Toppings
- ⅓ Cup Raw Almonds
- 1 Cup Dark Chocolate Chips Melted with a teaspoon of coconut oil.
Instructions
Coconut Layer
- Start by adding the coconut flour, coconut oil, shredded coconut, salt, vanilla extract and honey into the food processor. Blend until a sticky dough forms.
- Use a cookie scoop or tablespoon to create a similar size for each candy bar. Place on a parchment paper lined baking sheet or large plate.
- Then use your hands to shape the coconut mixture into the classic candy bar shape. Top with two almonds then place in the freezer to set.
Putting it all together
- Melt the chocolate chips in the microwave in 15-20 increments with about a teaspoon of coconut oil until smooth.
- Next, dip each coconut bar into the melted chocolate with a fork. Let the excess chocolate drip off then place on a parchment paper lined plate or baking sheet.
- Refrigerate or freeze for 5-20 minutes or until the chocolate has set.
Notes
Helpful Tips
- I used a silicone candy bar mold for this recipe, but you can also make them in a 8x8 glass baking dish. (Cut them after they've cooled.) The mold makes 40 mini candy bars!
- If you're allergic to nuts, you can skip the almonds!
- I purchase the almonds in bulk because I use them in a lot of my recipes! It's a lot cheaper to get them this way.
- Make sure to let the coconut layer set before pour over the chocolate.
- If you want the candy bars to be completely coated in chocolate, remove them from the mold and dip them right into the chocolate bowl. Use a fork so the excess chocolate can drip off.
- You can roll the coconut mixture into balls and drizzle chocolate on top for a fun twist!
- Melt the chocolate in 20 second increments in the microwave. You can also use a double boiler on the stovetop!
- If you don't have chocolate chips, you can use a dark chocolate bar!
How to store leftovers
Leftover candy bars can be stored in the refrigerator or freezer. I prefer the freezer because they will last for months! (And frozen chocolate tastes amazing!) Make sure to cover the container with an air tight lid.Nutrition
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