Homemade Vegan Almond Joy Candy Bars (Gluten Free & Dairy Free)
One food I’ll never buy is anything with coconut and chocolate. I have zero self-control over the combo. I don’t know what it is about the sweet coconut mixed with chocolate, but it is literally heaven. When I made this recipe, I took one bite and knew I had to bag most of them up and drop them off at my parents. I would have eaten them all in a day because they turned out irresistible.
A few Sunday’s ago, I was walking through the grocery store, and I saw that they were selling coconut chocolate bites in the bulk section. I was disappointed that they weren’t dairy-free because I wanted to have one. This inspired me to pick up some ingredients and make my own. Back in the day, I’d always make my family almond joys for Christmas, and I had the perfect recipe to replicate them. I wanted to do a similar recipe but with some swaps to make it gluten free, dairy free, and vegan. I’m so happy with how they turned out! If you’re an Almond Joy lover, you’ll want to add this recipe to your list.
You only need nine simple ingredients to make these: unsweetened shredded coconut, sea salt, unsweetened almond milk, coconut oil, agave, coconut flour, almonds, almond extract, dark chocolate chips. For my chocolate, I almost always use Lily’s Vegan No Added Sugar Dark Chocolate Chips.
If you’re going to use a replacement sweetener, I recommend going with a liquid one. If you do a dry sweetener, they may not stay together as well.
I added in the milk gradually to make sure the texture was just right. You may need more or less depending on how much the coconut flour absorbs. If you’re able to form a large ball, the consistency should be good to go.
Healthier Homemade Almond Joy Candy Bars
- 2 Cups Unsweetened Shredded Coconut
- 1/2 Cup Coconut Flour
- 1/4 Tsp Sea Salt
- 1/4 Cup Raw Almonds
- 1 Cup Dark Chocolate Chips Lily's Vegan No Added Sugar
- 1/4 Cup Agave
- 1 Tsp Almond Extract
- 1/3 Cup Unsweetened Almond Milk (add gradually more or less)
- 1/4 Cup Coconut Oil Melted
Add the shredded coconut, sea salt, and coconut flour to a large mixing bowl.
Melt coconut oil and add to the mixing bowl with agave and almond extract. Mix well. All of the coconut shreds should be coated and flaky.
Gradually add the almond milk to the mixing bowl.
You should be able to form the mixture into a giant ball. If it's too crumbly, add more milk. If it's too watery, add more coconut flour to soak up the liquid.
Form the coconut mixture into a mini bar shape. I used about three tablespoons of the mixture for each bar. Place two almonds on top of each bar.
Melt the chocolate in a microwave-safe bowl. Coat the bar in the melted chocolate and use a spoon to transfer the bar back to a tray with parchment paper. Allow the chocolate to cool for one to two hours.
Per Bar: 122 Calories, 8g Carbs, 2g Fiber 9g Fat, 2g Protein, 4g Sugar
I hope you all have a fabulous day! You’ll have to excuse me while I eat the last piece of these bars! 🍫 🥥
Questions for you!
- What candy bar should I recreate next? (I’m thinking Reese’s peanut butter eggs!)
- Are you team coconut?