Healthier Almond Joy Candy Bars
Healthier Almond Joy Candy Bars
Ingredients
For the Coconut Filling
- 2 1/2 cups unsweetened shredded coconut
- 1/2 cup full-fat coconut milk, canned, unsweetened
- 1/4 cup honey, or maple syrup for vegan
- 2 tablespoons coconut oil, melted
For the Topping
- 24 whole almonds
For the Chocolate Coating
- 1 1/2 cups dairy-free chocolate chips
- 1 teaspoon coconut oil, optional, for thinning chocolate
Instructions
- 1
Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
⏱️ 2 min
- 2
In a food processor, combine the unsweetened shredded coconut, full-fat coconut milk, honey (or maple syrup), and 2 tablespoons of melted coconut oil. Process until the mixture is smooth, thick, and cohesive. It should stick together when pressed.
⏱️ 5 min
- 3
Transfer the coconut mixture into the prepared loaf pan. Press it down firmly and evenly with a spatula or your hands to create a compact, flat layer.
⏱️ 3 min
- 4
Arrange the whole almonds on top of the coconut layer, pressing them gently into the mixture. You can place them in rows to match where you'll slice the bars later (e.g., two almonds per bar).
⏱️ 3 min
- 5
Place the loaf pan in the freezer for at least 30 minutes, or until the coconut mixture is firm and hardened.
⏱️ 30 min
- 6
Once hardened, remove the coconut slab from the pan using the parchment paper overhang. Place it on a cutting board and slice it into 12 individual bar shapes using a sharp knife.
⏱️ 5 min
- 7
Prepare the chocolate coating: In a microwave-safe bowl, melt the dairy-free chocolate chips in 30-second intervals, stirring after each, until smooth. If desired, stir in 1 teaspoon of coconut oil to thin the chocolate slightly for easier coating.
⏱️ 3 min
- 8
Line a baking sheet with fresh parchment paper. Dip each coconut bar into the melted chocolate, ensuring it is fully coated. Use a fork to lift the bar, allowing excess chocolate to drip off, then place it on the prepared baking sheet.
⏱️ 10 min
- 9
Transfer the baking sheet with the chocolate-coated bars to the refrigerator. Chill for 15 to 20 minutes, or until the chocolate has set and hardened completely.
⏱️ 20 min
- 10
Once the chocolate is firm, your healthier almond joy candy bars are ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Healthier Almond Joy Candy Bars
Ingredients
For the Coconut Filling
- 2 1/2 cups unsweetened shredded coconut
- 1/2 cup full-fat coconut milk, canned, unsweetened
- 1/4 cup honey, or maple syrup for vegan
- 2 tablespoons coconut oil, melted
For the Topping
- 24 whole almonds
For the Chocolate Coating
- 1 1/2 cups dairy-free chocolate chips
- 1 teaspoon coconut oil, optional, for thinning chocolate
Instructions
- 1
Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
⏱️ 2 min - 2
In a food processor, combine the unsweetened shredded coconut, full-fat coconut milk, honey (or maple syrup), and 2 tablespoons of melted coconut oil. Process until the mixture is smooth, thick, and cohesive. It should stick together when pressed.
⏱️ 5 min - 3
Transfer the coconut mixture into the prepared loaf pan. Press it down firmly and evenly with a spatula or your hands to create a compact, flat layer.
⏱️ 3 min - 4
Arrange the whole almonds on top of the coconut layer, pressing them gently into the mixture. You can place them in rows to match where you'll slice the bars later (e.g., two almonds per bar).
⏱️ 3 min - 5
Place the loaf pan in the freezer for at least 30 minutes, or until the coconut mixture is firm and hardened.
⏱️ 30 min - 6
Once hardened, remove the coconut slab from the pan using the parchment paper overhang. Place it on a cutting board and slice it into 12 individual bar shapes using a sharp knife.
⏱️ 5 min - 7
Prepare the chocolate coating: In a microwave-safe bowl, melt the dairy-free chocolate chips in 30-second intervals, stirring after each, until smooth. If desired, stir in 1 teaspoon of coconut oil to thin the chocolate slightly for easier coating.
⏱️ 3 min - 8
Line a baking sheet with fresh parchment paper. Dip each coconut bar into the melted chocolate, ensuring it is fully coated. Use a fork to lift the bar, allowing excess chocolate to drip off, then place it on the prepared baking sheet.
⏱️ 10 min - 9
Transfer the baking sheet with the chocolate-coated bars to the refrigerator. Chill for 15 to 20 minutes, or until the chocolate has set and hardened completely.
⏱️ 20 min - 10
Once the chocolate is firm, your healthier almond joy candy bars are ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator.