Love homemade candy recipes? Try my healthy snickers, Turkish delight, candy grapes, and almond roca. As someone who loves all things coconut, chocolate, and almonds, making almond joys from scratch seems like a no-brainer. My homemade candy bars are exactly like the famous candy bar- full of refreshing coconut flavor and crunchy almonds on top.
Why I love this recipe
Easy to make. My recipe comes together with simple ingredients and minimal prep time. No baking needed. The most arduous task is waiting for the chocolate to set (trust me, it’s painful). Healthier. There’s no corn syrup or refined sugar added. Just the essential ingredients needed to make the perfect chocolate bar. Naturally gluten-free. Plus, they’re easy to make dairy-free.
Ingredients needed
Shredded coconut. Shredded and unsweetened coconut flakes. Avoid using superfine coconut flakes as they can clump once mixed with the coconut milk. Coconut Milk. Full fat coconut milk that comes from a can. We will use the thicker portion of it, so save the leftovers for my coconut smoothie. Maple Syrup. Provides sweetness, and also helps hold them together. Honey will also work, but I found that to be a little too overpowering. Roasted Almonds. Roasted and unsalted. Chocolate. Use your favorite chocolate chips or baking chocolate. Because the filling is sweet, I recommend semi-sweet or dark chocolate.
How to make almond joys
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “These were SO good and tasted even better than store-bought Almond Joy” – Sally Step 1- Make the coconut filling. Start by adding your coconut, coconut milk, and maple syrup into a high-speed blender or food processor. Blend very well until combined. I prefer using the blender as the filling is a finer texture, and it’s easier to work with. Step 2- Shape them into logs. Now, using your hands, shape the mixture into small rectangular bars and place them on a plate lined with parchment paper. If you find the mixture sticking to your fingers, lightly wet them. Place several almonds on top and put them in the freezer for 15 minutes. Step 3- Cover in chocolate. While the bars are freezing, melt your chocolate. Remove the bars from the freezer and, using two forks, dip each bar in the melted chocolate until completely covered. Repeat the process until all the bars are covered, and refrigerate them until the chocolate has firmed up.
Arman’s recipe tips
Add more almonds. I kept this recipe in line with traditional Almond Joys, but if you love almonds as much as I do, feel free to add as many as you want. Swap the nuts. Use peanuts, walnuts, or pecans instead. Add coconut oil. When I tested this recipe, sometimes the coconut flakes were desperately dry, and I had difficulty forming the coconut mixture. If this happens, add a tablespoon of coconut oil to help it blend. Lightly oil your hands. So the coconut doesn’t stick to them, I like to give my hands a light spray with nonstick cooking spray.
Storage instructions
To store: Keep your almond joy stored at room temperature in a sealed container. They will keep fresh for up to 4 weeks. To freeze: Place almond joy in a ziplock bag and store in the freezer for up to 6 months.
Frequently asked questions
More chocolate coconut treats
Chocolate coconut bars Chocolate coconut balls Bounty bars Chocolate coconut cookies
