If you're craving candy, but don't want all the added ingredients, you have to try my Healthy Homemade Almond Joy Bars! They're made with simple ingredients like honey, coconut oil, shredded coconut, and dark chocolate. The perfect healthy alternative to store bought candy!
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Why I love this recipe
The base of this recipe was actually one of the FIRST recipe posts on my blog in 2016. They were called "Sweet Coconut Bites." I decided to remove the original post, and use the recipe as a base for my healthier Almond Joy Bars! Just press the coconut mixture into a silicone candy mold, or a square baking dish. Top with raw almonds, freeze, and cover with melted dark chocolate. They're simple, easy, and delicious! (And only about 3 grams of sugar per bar!)
🍴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.
- Raw Almonds - If you have a nut allergy, feel free to skip this ingredient! I like adding one or two on each bar before drizzling the chocolate on top. 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. They also offer a 100% cacao chip if you're looking for a sugar free option! You can use a chocolate bar or chocolate chips for this recipe.
🍴Step by Step Instructions
Coconut Layer
- Start by adding the coconut flour, coconut oil, shredded coconut, salt, and honey into the food processor. Blend until a sticky dough forms.
- Press the coconut mixture into a square baking dish or a silicone candy bar mold.
- Place in the freezer for about 20 minutes while you prepare the chocolate and almond layer.
Putting it altogether
- Melt the chocolate chips with about a teaspoon of coconut oil. (Should be smooth and creamy.)
- Next, place an almond on top of each bar. Then drizzle the chocolate over each bar until the almond and coconut base is covered. Place the bars back in the freezer for about 30 minutes to set.
- Remove from the mold and store in an air tight container in the refrigerator or freezer. Enjoy!
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!
Frequently Asked Questions
Almond Joy Bars have been around since 1946! They have a sweet coconut filling topped with an almond, and are coated in chocolate. The traditional "snack size" candy bars have about 9 grams of sugar. My homemade version have about 3 grams of sugar.
I did not use any dairy products in this recipe. If you don't consider honey vegan, you can swap for maple syrup!
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!
Yes! These mini candy bars are filled with wholesome ingredients like honey, almonds, shredded coconut, and dark chocolate chips. For a lighter option, I only add the chocolate to the top of the bars! (You can completely coat them if you'd like.)
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.
More chocolate recipes!
- No-Bake Chocolate Energy Bars
- Chocolate Biscotti
- Chocolate Banana Bread
- Chocolate Banana Nice Cream
- Nut Free Chocolate Spread Recipe (Vegan)
After you make these Homemade Almond Joy Bars, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!
Recipe
Healthy Homemade Almond Joy Bars
Ingredients
Coconut Bar
- ⅓ Cup Coconut Flour
- ⅓ Cup Coconut Oil
- 3 Tablespoons Honey
- 1+½ Cups Unsweetened Shredded Coconut
- ¼ Teaspoon Salt
Toppings
- ⅓ Cup Raw Almonds
- ¾ 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, and honey into the food processor. Blend until a sticky dough forms.
- Press the coconut mixture into a square baking dish or a silicone candy bar mold.
- Place in the freezer for about 20 minutes while you prepare the chocolate and almond layer.
Putting it all together
- Melt the chocolate chips with about a teaspoon of coconut oil. (Should be smooth and creamy.)
- Next, place an almond on top of each bar. Then drizzle the chocolate over each bar until the almond and coconut base is covered. Place the bars back in the freezer for about 30 minutes to set.
- Remove from the mold and store in an air tight container in the refrigerator or freezer. Enjoy!
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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