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    Home | Recipes | All Desserts

    Homemade Almond Joy Candy Bar

    By Adriana Harlan | 22 Comments | Published: Jun 4, 2013 · Modified: Dec 18, 2020

    Recipe Reviews
    5 from 3 reviews

    These Homemade Almond Joy Bars use no dairy, gluten or refined sugars and are much healthier than the original. Easy to make and scrumptious! This recipe is Vegan, Paleo, refined sugar-free and soy-free.

    close up of homemade almond joy candy pieces on white plate with one cut in half showing inside texture

    Here is my version of an Almond Joy Candy Bar. This recipe uses no dairy, gluten or refined sugars and are much healthier then the original. They taste much more delightful then the store-bought version in my husbands opinion, who was begging me to eat them before I was even able to photograph it.

    The coconut center is made with unsweetened shredded coconut, a little coconut oil and coconut butter to bind it together. With two raw, sprouted almonds on top and a thick chocolate coating, the candy bar is complete. I double dipped each candy bar in a rich and smooth chocolate made with cacao butter.

    I have been asked many times before what exactly coconut butter is and there seems to be a lot of confusion between coconut butter, coconut cream, coconut oil, etc.

    Coconut butter is simply unsweetened dried shredded coconut processed in a high speed blender or food processor until the oils are released and it turns into a smooth creamy paste, like peanut butter.

    Sometimes coconut butter is also referred as coconut cream. Coconut cream can also mean the cream that forms on top of a can of coconut milk when left in the fridge for over 12 hours.

    Below are two brands of coconut butter, but if you have dried shredded coconut and a high speed blender or food processor you can make your own for much cheaper.

    Artisane Organic Coconut Butter

    Nutiva Organic Coconut Manna

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    Homemade Almond Joy Candy Bar

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    5 from 3 reviews
    Recipe by Adriana Harlan
    Servings :13
    Prep :35 mins
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    Ingredients

    • 1 ½ cups unsweetened shredded coconut
    • ¼ cup coconut oil, melted
    • 5 tablespoons coconut butter
    • 1 teaspoon vanilla extract
    • 2 tablespoons raw honey, or maple syrup
    • pinch fine himalayan salt
    • raw almonds

    Chocolate Shell:

    • ½ cup cacao butter
    • ½ cup semisweet mini chocolate chips,
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Mix the shredded coconut, coconut oil, coconut butter, vanilla extract, honey and salt.
    • Line an 8½” x 4½”-inch medium loaf pan with parchment paper and press the mixture into the bottom and sides of the pan.
    • Refrigerate for about 1 hour and cut into small rectangles of approximately 2-inches long by 1.5-inches wide then return to the fridge.
    • Melt the cacao butter and chocolate chips in a double boiler over simmering water and let chocolate cool for 5 minutes.
    • Line a cookie sheet with parchment paper, place 2 almonds on each coconut bar and dip into the melted chocolate using a fork, one at the time.
    • Refrigerate until chocolate hardens.

    Notes

    For a thicker shell of chocolate, dip in melted chocolate one more time and refrigerate until chocolate hardens
    Recipe makes approximately 13 (2” x 1½”) bars. Store in an airtight container in the fridge.

    Nutrition per serving

    Calories: 290kcalProtein: 1.7gFat: 27.5gSaturated Fat: 18.3gSugar: 7.2gFiber: 3.4gCarbohydrates: 11.4gNet Carbs: 8g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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