Healthy almond joys are just as delicious as the classic candy while being vegan, gluten free, and refined sugar free. These low sugar treats are no bake, made with only 5 ingredients, & takes just a few minutes to throw together!
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Growing up, my dad always had almond joys around. I remember him raiding our halloween candy bags and stealing a few. So they bring back nostalgic memories for me! As a big coconut girly, this combo is unmatched. The coconut and chocolate combination with the crunchy almonds are chef’s kiss!
I remember i’d always nibble the chocolate and almond away before eating the coconut part. I wanted to make a healthier version sans all the sugar and unnecessary additives, but I always wanted to make them extremely EASY. I love making healthier bite sized treats – they’re so cute! Try my healthy snickers bites or strawberry frozen yogurt bites.
Honestly, if you’ve been part of the Dani’s Healthy Eats community for awhile now, you’ll know that healthier candy bar remakes are my favorite recipes to create. Whether you need Reeses, Butterfiungers, Snickers, or Payday’s, i’ve got you covered!
Why you’ll love this recipe
- Almond joy bites are made without dairy, sugar, or gluten!
- They require no baking!
- Meal prep them as a healthy sweet treat for the week!
- They come together very quickly with minimal prep/steps!
- They are naturally sweetened with a touch of maple syrup or honey.
- Bite size for perfect portion control!
- Thy make a great snack or treat for toddlers and kids!
how to make healthy almond joys
See full recipe, measurements, and steps in the recipe card at the bottom of the post!
Equipment
- Food processor
- Mini muffin tin: I love this silicone tin!
- Mixing bowl
- Spatula or spoon
Ingredients
- Unsweetened shredded coconut: I try to use finely shredded coconut. It seems that this works best when it comes to making the almond joys hold together.
- Coconut oil: We use just a tad to help hold the bites together! It also adds a slight extra coconut flavor to the bites!
- Maple syrup: You can also use honey or agave – any sticky sweetener will work!
- Pantry staples: vanilla extract & sea salt
- Raw almonds
- Chocolate chips: You can also use chocolate bars, chopped. I like using Hu Kitchen almond butter bars as they add even more to the flavor of these! They make both dark chocolate and grass-fed milk chocolate versions! You can use my code “danishealthyeats” for a discount!
Steps to make almond joys
- Make the coconut base: Combine all of the coconut base ingredients (coconut, coconut oil, vanilla, sea salt, and maple syrup) to your food processor, processing 40 seconds or so until it creates a stickier/tacky texture. Don’t over-processes or the coconut will release extra oil.
- Divide the coconut mixture amongst your mini muffin pan, pressing and packing the mixture down as firmly as you can into each crevice.
- In a mixing bowl, add your chocolate chips or chopped chocolate bars and coconut oil. Heat in the microwave in 30 second increments, stirring well between each, until completely melted and smooth. You can also use the double-boiler method to melt the chocolate if you want to skip the microwave.
- Add some chocolate to the top of each bite, covering the coconut layer entirely. I use the back of my spoon to help smooth it out. Add an almond to the center of each one.
- Freeze! Place the tray in the freezer for 3-4 hours, before removing them from the pan and storing in an air-tight container.
How to make almond joys without a food processor
Although I recommend using a food processor for better hold, almond joys can be made in a bowl, too! Simply add the coconut, oil, maple, vanilla, and sea salt to a bowl, mix well, then press into the mini muffin tin! Then just follow the remaining instructions!
Tips for making healthy almond joys
- How to make without a muffin tin: You can line a loaf pan with parchment paper and press the coconut mixture into the bottom of it. Then pour the chocolate over top and sprinkle the raw almonds over it. Freeze for 3-4 hours. Then cut them into small bites/bars. Let the pan sit out for 20 minutes at room-temp to make cutting easier.
- How long do almond joys last? These will last several weeks in the fridge or up to two months in the freezer, as long as they’re stored in an air-tight container. I prefer them best out of the freezer!
- Can you make this recipe with dark or white chocolate? Yes, of course! Coconut, almond, and white chocolate is such an amazing combination! Feel free to use your favorite!
- Can the almonds be toasted/roasted? Of course. I prefer roasting them myself as store-bought ones are often roasted with inflammatory oils. Toast the almonds in your oven, let cool completely, then use in this recipe!
- Prefer mounds candy bars? Simply leave the almonds out and you have yourself some healthy homemade mounds bars!
More healthy desserts to try
- 2 ingredient Rolo’s
- Healthy snickers
- Homemade Payday Bars
- Healthy twix bites
- Healthy Butterfingers
- Healthier 100 Grand candy bars
- Pecan twix bars
- Two ingredient Mr. Goodbar candy bars
Once you realize how easy it is to make almond joys (and other candies) at home, you will never go back to buying store-bought options! They will curb any sweet tooth while nourishing your body! I’d love if you left a review below and tagged me in your creations on instagram @danishealthyeats!
Healthy Almond Joys
Ingredients
- 3 cups unsweetened finely shredded coconut
- 1/4 cup maple syrup or honey
- 3 tbsp melted coconut oil
- 1 tsp vanilla extract *Optional but recommended
- pinch of sea salt *optional but recommended
- 1 cup Chocolate bars, chopped *or chocolate chips. See post for my recommendations!
- 2 tsp coconut oil
- raw almonds
Instructions
- Make the coconut base: Combine all of the coconut base ingredients (coconut, coconut oil, vanilla, sea salt, and maple syrup) to your food processor, processing 40 seconds or so until it creates a stickier/tacky texture. Don't over-processes or the coconut will release extra oil.
- Divide the coconut mixture amongst your mini muffin pan, pressing and packing the mixture down as firmly as you can into each crevice.
- In a mixing bowl, add your chocolate chips or chopped chocolate bars and coconut oil. Heat in the microwave in 30 second increments, stirring well between each, until completely melted and smooth. You can also use the double-boiler method to melt the chocolate if you want to skip the microwave.
- Add some chocolate to the top of each bite, covering the coconut layer entirely. I use the back of my spoon to help smooth it out. Add an almond to the center of each one.
- Freeze! Place the tray in the freezer for 3-4 hours, before removing them from the pan and storing in an air-tight container in the freezer.
Can’t wait to try
Hi Ginger! Yay, please let me know if you do! Hope you have a great weekend!