Healthy Almond Joy Bars
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If you love chocolate and coconut, you’ll love these Healthy Almond Joy Bars! Indulge in this nostalgic candy made with only 7 organic ingredients! Ditch the bad ingredients and enjoy these nostalgic candy bars instead!
If you want more homemade candy recipes, be sure to check out some of my other favorites like Vegan Snickers Bars, Homemade Twix Bars, or Vegan Dark Chocolate Mini Peanut Butter Cups.
Table of Contents
Chocolate and coconut is by far my favorite dessert pairing! There’s nothing like sweet coconut and contrasting rich dark chocolate. Add in a couple salty almonds and I’m in heaven!
If you love Almond Joys, but don’t love artificial flavors, corn syrup, or seed oils then you need to make these Healthy Almond Joy Bars stat! This homemade Halloween candy has minimal organic ingredients, and is a no brainer for indulgence this Halloween!
Why You’ll Love This Recipe
Nostalgic AF: These Healthy Almond Joy Bars are nostalgic AF! If you loved this candy as a child, you will love this healthy homemade recipe.
Better Than Store Bought: These are so much better than store bought! Not only do they taste better, but this homemade Halloween candy is so much better for you! Traditional Almond Joys contain artificial flavors, seed oils, and corn syrup. These do not!
Healthier Option: This is a healthier option because it’s made with only 7 organic ingredients. Indulge without guilt!
Naturally Gluten Free: This homemade Halloween candy is naturally gluten free!
Ingredients
- Butter: I use Organic Valley Salted Butter. You can also use vegan butter if you want to make these vegan.
- Coconut Oil: I use a mix of organic coconut oil and butter for the fat. This mix gives the best texture and flavor!
- Coconut: Organic unsweetened fine shredded coconut is the base of this candy bar!
- Coconut Milk: I use organic coconut milk for more coconut flavor and to ensure the filling sticks together.
- Chocolate: I use organic mini dark chocolate chips for ease. But you can also use a chocolate bar and chop it up too. If you want to use milk chocolate, you could also do that as well.
- Almonds: I use organic whole roasted and salted almonds.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use a stand mixer, but you could also use your hand mixer if you prefer.
- 8-inch Baking Pan: I use an 8×8-inch baking pan to mold the filling. If you only have a 9-inch baking pan, you can use that too they will just be a bit flatter.
- Baking Sheet: I use a half sheet pan to let the bars set after coating them in the chocolate.
- Parchment Paper: Parchment paper is key to ensure the bars don’t stick after coated in chocolate.
- Heatproof Mixing Bowl: You’ll need a heatproof mixing bowl to melt the chocolate.
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Step by Step Instructions
Step 1
Line an 8×8-inch baking pan with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut oil, powdered sugar, coconut, and coconut milk. Mix on low until combined.
Transfer to an 8×8-inch baking pan and spread evenly.
Step 3
Add whole almonds to the top of the pan, wherever or however you want to cut these. You could do 7 rows of 6 almonds, like I did for traditional size bars with 3 almonds each. (See video). Or you can even do almonds everywhere and make cute bite sized squares. Place the tray in the freezer and let it set until the bars are cold, at least 2 hours. This will ensure nice clean cuts.
Step 4
Remove the filling from the pan and cut into bars. I cut mine in half and then each side into 7 bars, for 14 bars total. Place on a parchment paper lined baking sheet and put back in the freezer while you melt the chocolate.
Step 5
In a heatproof bowl, add the mini dark chocolate chips and coconut oil. You can melt in a double boiler or you can melt in the microwave, in 30 second intervals, stirring between each one, to prevent burning.
Step 6
Once the chocolate is melted, remove the bars from the freezer. Dip each one into the melted chocolate to coat completely. Place back on the baking sheet.
Drizzle the remaining chocolate on top of each bar.
Baker's Tips
- If you are vegan, you can just replace the butter with your favorite vegan butter.
- If your bars break, you can just coat them and have minis!
- You can make minis instead of the larger bars, if you prefer. You could just cut each bar in half. Make sure to adjust for the almonds if you make smaller or different sized bars.
- Make sure to store these in the fridge. You can also freeze them in an airtight container.
FAQ’s
Yes, feel feee to use milk chocolate in place of dark chocolate if you prefer.
These Healthy Almond Joys Bars have only 7 organic ingredients. While they are still candy, they are much better for you than store bought! Coconut and almonds both have healthy fat and dark chocolate is packed with antioxidants!
These Healthy Almond Joy Bars are naturally gluten free.
These are best stored in the fridge because of the coconut milk. You can also freeze them! I think they’re best eaten right out of the fridge, but you could let them sit for a few minutes before to come to room temperature too, if you prefer.
Craving More?
Healthy Almond Joy Bars
Equipment
Ingredients
Filling
- 57 grams salted butter (softened)
- 28 grams coconut oil
- 284 grams powdered sugar (sifted)
- 226 grams unsweetened fine shredded coconut
- ½ cup coconut milk
- 42 whole roasted and salted almonds
Coating
- 284 grams mini dark chocolate chips
- 28 grams coconut oil
Instructions
- Line an 8×8-inch baking pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut oil, powdered sugar, coconut, and coconut milk. Mix on low until combined.
- Transfer to an 8×8-inch baking pan and spread evenly.
- Add whole almonds to the top of the pan, wherever or however you want to cut these. You could do 7 rows of 6 almonds, like I did for traditional size bars with 3 almonds each. (See video). Or you can even do almonds everywhere and make cute bite sized squares. Place the tray in the freezer and let it set until the bars are cold, at least 2 hours. This will ensure nice clean cuts.
- Remove the filling from the pan and cut into bars. I cut mine in half and then each side into 7 bars, for 14 bars total. Place on a parchment paper lined baking sheet and put back in the freezer while you melt the chocolate.
- In a heatproof bowl, add the mini dark chocolate chips and coconut oil. You can melt in a double boiler or you can melt in the microwave, in 30 second intervals, stirring between each one, to prevent burning.
- Once the chocolate is melted, remove the bars from the freezer. Dip each one into the melted chocolate to coat completely. Place back on the baking sheet.
- Drizzle the remaining chocolate on top of each bar.
- Store in the fridge or in an airtight container in the freezer.
Video
Notes
Nutrition
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