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Healthy Homemade Almond Joy Candy Bars Recipe

  • Author: Jen
  • Total Time: 20 minutes
  • Yield: 6 to 7 bars 1x


Inspired by a childhood favorite of mine, this homemade almond joy candy bar recipe is much healthier than the original, yet just as tasty. Made without condensed milk and refined sugar free.


  • 1 1/4 cup shredded coconut = 85g
  • 2 tablespoons maple sugar (coconut sugar will work too) = 18g
  • 1/2 cup coconut cream (from a can) = 114g
  • 1 heaping tablespoon maple syrup (agave or honey will work too) = 30g
  • 1 tablespoon tapioca flour = 8g
  • 1 tablespoon coconut oil = 9g
  • almonds to place on top (this depends on how many slices you make but you’ll need around 14 almonds give or take a few)

for chocolate coating:

  • 1/4 cup coconut oil = 50g
  • 1/4 cup cacao powder = 20g
  • 2 tablespoons maple syrup = 36g


  1. Mix the shredded coconut and maple sugar (or coconut sugar) in a small bowl. Set aside.
  2. In a small pot, combine the coconut cream, maple syrup (or agave/honey if subbing), and tapioca flour and heat on low until thick and bubbly. Keep an eye on this as it will become very thick and bubbly quickly, within 3 to 5 minutes depending on your stove-top. Remove from heat and pour into the shredded coconut mix.
  3. Add tablespoon of coconut oil to the mixture and combine.
  4. Cover a 9×3 loaf pan (like this one) with parchment paper and press the coconut mixture down on to the base of the pan to form the coconut layer.
  5. Place one or two almonds on top of where each slice will be and then place the pan in the freezer to allow the coconut layer to harden. (Makes around 6 to 7 slices so you’ll need 12 to 14 almonds)
  6. Make chocolate for coating. Combine coconut oil, cacao powder, and maple syrup in a bowl and mix until smooth*. Coat the frozen slices entirely with chocolate and place back into freezer for a few minutes to allow chocolate coating to harden before serving. You can also use melted store-bought chocolate chips instead of cacao powder if you have those on hand.


  • You can keep these in the freezer for a harder, more ice cream like, bar. Or keep them in the fridge for a softer chewier bar. I love them both ways but I think they taste more like Almond Joy candy bar when left in the refrigerator as they are softer that way.
  • If the coating chocolate is thick (because the coconut oil tends to thicken if it gets cold), you can warm it up in the microwave or on the stove top, and it will become thin and easier to coat the bars with.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: desserts

Keywords: dessert, almond joy bar, candy bar, candy, paleo, vegan, gluten free, healthy, chocolate

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