I can’t get over how these no bake almond joys turn simple ingredients into the cutest healthy candy remake. Creamy coconut, glossy chocolate, and that perfect little almond make them impossible to resist.
OMG, I can’t get over these Homemade Healthy Almond Joys. I’m fully obsessed with a candy-bar remake that actually tastes rich, sweet, and ridiculously snackable without the heavy crash.
I love the creamy shredded coconut center, the snap of dairy free dark chocolate, and that little bite that makes me go back for “just one more” until, yeah, I’ve lost count. And honestly, I’m not mad about it.
These are vegan, paleo, no bake, and dangerously easy to crave. But the best part?
They taste like my childhood candy stash got a cleaner, cooler little glow-up. Pure candy nostalgia energy.
Ingredients
- Unsweetened coconut gives that chewy candy-bar center without loading it up with extra sugar.
- Coconut oil helps everything hold together and adds a rich, melt-in-your-mouth feel.
- Maple syrup or honey brings sweetness, but it still feels way less fake.
- Vanilla makes the coconut taste warmer, sweeter, and honestly more like dessert.
- Sea salt keeps the sweetness in check so each bite doesn’t feel flat.
- Whole almonds add the best crunch, plus a little protein never hurts.
- Dairy free dark chocolate coats everything with that deep, slightly bitter candy shell.
- Basically, these taste like Almond Joys, just with ingredients you actually recognize.
- Plus, they’re sweet enough for cravings but not a total sugar bomb.
Ingredient Quantities
- 2 cups unsweetened shredded coconut
- 1/4 cup coconut oil, melted
- 3 tablespoons maple syrup or honey (use maple for vegan)
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 12 whole almonds
- 6 ounces dairy free dark chocolate, chopped or chips
How to Make this
1. In a medium bowl combine 2 cups unsweetened shredded coconut, 1/4 cup melted coconut oil, 3 tablespoons maple syrup or honey, 1 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt. Stir until mixture is evenly moistened and holds together when pressed.
2. Line a mini muffin tin with 12 paper liners or use a silicone mold. If you do not have a tin, use a parchment-lined baking sheet and form small mounds.
3. Divide the coconut mixture into 12 equal portions. Press each portion firmly into a liner or mold to form a compact coconut cup about 1 inch tall.
4. Use your thumb or the back of a small spoon to make a shallow well in the center of each coconut cup to help chocolate cover evenly.
5. Place one whole almond onto the center of each coconut cup, pressing gently so it sticks.
6. Transfer the tray to the freezer for 15 to 20 minutes to firm up while you melt the chocolate.
7. Melt 6 ounces dairy free dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth and fully melted.
8. Remove the coconut cups from the freezer. Spoon or pour melted chocolate over each cup to fully cover the coconut and almond, tapping the tin gently to level the chocolate.
9. Return the tray to the refrigerator or freezer and chill until the chocolate is set, about 15 to 30 minutes.
10. Store finished Almond Joys in an airtight container in the refrigerator for up to 2 weeks or in the freezer for longer storage.
Equipment Needed
1. Medium mixing bowl
2. Measuring cups and spoons
3. Mini muffin tin or silicone mold
4. Paper liners or parchment paper
5. Small spoon and small spatula or tamper for pressing
6. Heatproof bowl for melting chocolate
7. Saucepan for a simmering water bath or microwave-safe bowl
8. Refrigerator or freezer space and an airtight storage container
FAQ
Homemade Healthy Almond Joys Recipe Substitutions and Variations
- Unsweetened shredded coconut:
- Finely chopped unsweetened desiccated coconut for a finer texture
- Shredded sweetened coconut, reduce or omit added sweetener
- Unsweetened coconut flakes, pulse briefly in food processor for smaller pieces
- Coconut oil, melted:
- Light olive oil for a neutral, non-coconut flavor
- Refined avocado oil for high-heat stability and mild taste
- Vegan butter or margarine, melted, for a richer mouthfeel
- Maple syrup or honey:
- Agave nectar for a similar sweetness and vegan option
- Brown rice syrup for milder, less sweet flavor
- Muscovado or light brown sugar dissolved in a little warm water for caramel notes
- Dairy free dark chocolate:
- Semi sweet chocolate chips if dairy is not a concern
- Raw cacao blended with coconut oil and a touch of sweetener for a less processed coating
- Vegan white chocolate for a sweeter, different flavor profile
Pro Tips
1. Toast the shredded coconut lightly in a dry skillet for 3 to 5 minutes until fragrant and just golden. It adds depth and keeps the mixture from tasting flat, but watch it closely so it does not burn.
2. Pack each cup firmly and compactly so they hold their shape after freezing. If you skip this, the centers can crumble when you spoon on the chocolate.
3. Warm the bowl or spoon you use to smooth the chocolate by running it under hot water and wiping dry. It helps achieve a glossy, even finish without touching the chocolate for long.
4. Chill the formed cups until firm before adding the chocolate, then return them to the fridge on a flat surface. Rapid temperature swings from a hot kitchen counter can cause the chocolate to seize or bloom.
5. Store in a single layer with a sheet of parchment between layers if stacking, and let them sit 5 to 10 minutes at room temperature before eating so the flavors are more pronounced.
Homemade Healthy Almond Joys Recipe
I can’t get over how these no bake almond joys turn simple ingredients into the cutest healthy candy remake. Creamy coconut, glossy chocolate, and that perfect little almond make them impossible to resist.
12
servings
232
kcal
Equipment: 1. Medium mixing bowl
2. Measuring cups and spoons
3. Mini muffin tin or silicone mold
4. Paper liners or parchment paper
5. Small spoon and small spatula or tamper for pressing
6. Heatproof bowl for melting chocolate
7. Saucepan for a simmering water bath or microwave-safe bowl
8. Refrigerator or freezer space and an airtight storage container
Ingredients
2 cups unsweetened shredded coconut
1/4 cup coconut oil, melted
3 tablespoons maple syrup or honey (use maple for vegan)
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt
12 whole almonds
6 ounces dairy free dark chocolate, chopped or chips
Directions
- In a medium bowl combine 2 cups unsweetened shredded coconut, 1/4 cup melted coconut oil, 3 tablespoons maple syrup or honey, 1 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt. Stir until mixture is evenly moistened and holds together when pressed.
- Line a mini muffin tin with 12 paper liners or use a silicone mold. If you do not have a tin, use a parchment-lined baking sheet and form small mounds.
- Divide the coconut mixture into 12 equal portions. Press each portion firmly into a liner or mold to form a compact coconut cup about 1 inch tall.
- Use your thumb or the back of a small spoon to make a shallow well in the center of each coconut cup to help chocolate cover evenly.
- Place one whole almond onto the center of each coconut cup, pressing gently so it sticks.
- Transfer the tray to the freezer for 15 to 20 minutes to firm up while you melt the chocolate.
- Melt 6 ounces dairy free dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth and fully melted.
- Remove the coconut cups from the freezer. Spoon or pour melted chocolate over each cup to fully cover the coconut and almond, tapping the tin gently to level the chocolate.
- Return the tray to the refrigerator or freezer and chill until the chocolate is set, about 15 to 30 minutes.
- Store finished Almond Joys in an airtight container in the refrigerator for up to 2 weeks or in the freezer for longer storage.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 37g
- Total number of serves: 12
- Calories: 232kcal
- Fat: 20g
- Saturated Fat: 15.3g
- Trans Fat: 0g
- Polyunsaturated: 0.86g
- Monounsaturated: 2.9g
- Cholesterol: 0mg
- Sodium: 5mg
- Potassium: 120mg
- Carbohydrates: 12.5g
- Fiber: 3.8g
- Sugar: 6.9g
- Protein: 2.3g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 13mg
- Iron: 2mg
