homemade almond joy

Homemade almond joy bars made with just 5 ingredients! The best vegan almond joy: perfect coconut bars dipped in rich chocolate topped with roasted almonds and finished with beautiful chocolate drizzle. All made with gluten free, vegan, healthy ingredients.

Vegan Almond Joy (Gluten Free, Healthy)

unsweetened coconut chips

coconut oil, solid

maple syrup

vegan chocolate chips chocolate

coconut oil

unsalted almonds

Line an 8-inch or 9-inch loaf pan with parchment paper or wax paper. Set aside for later.

Make the Coconut Bars

Add all Coconut Bars ingredients to a food processor: coconut, coconut oil and maple syrup. Blend until you get a wet and sticky mixture, with smaller, but still noticeable coconut pieces.

Pour coconut mixture into the prepared loaf pan. Using a rubber spatula, press down and smooth until you get a tightly packed, even layer. Freeze for 15-20 minutes.

Remove from freezer. Lift the coconut bars out of the loaf pan. Cut into 16 rectangular bars. Line a baking sheet with wax paper or parchment. Lay these bars on the sheet, evenly spaced apart. Place back into the freezer while you prepare the chocolate layer.

Make the Chocolate Dip Layer

Use the double boiler method, or do the following. In a medium, microwave-safe bowl, add the Chocolate Dip Layer ingredients: ½ cup vegan chocolate chips and 1 teaspoon coconut oil. Heat in 20-second increments until just slightly softened and melted. Stir until smooth.

Remove coconut bars from the freezer. Dip the bottom of one coconut bar into the bowl of melted chocolate, creating a thin coating. Use the side of the bowl to scrape off excess chocolate. Place back onto the baking sheet. Repeat until all coconut bars have been coated.

Dip one side of an almond in the melted chocolate and press into half the surface of one bar, leaving room for another almond. Dip another almond in chocolate and press into the remaining surface of the bar. Repeat for all bars. Place baking sheet back into the freezer while you make the chocolate drizzle.

Make the chocolate drizzle

Add the Chocolate Drizzle ingredients to the bowl of leftover melted chocolate: 2 tablespoons chocolate chips and 1/4 teaspoon coconut oil. Heat in the microwave in 20-second increments until just softened. Stir until smooth.

Using a rubber spatula, scrape melted chocolate into a plastic zip bag with a very small tip cut off, or a small piping bag fitted with a very fine tip. Holding the bag over one candy bar, pipe the chocolate in a zigzag motion, starting from one end of the bar and finishing at the other. Repeat for all bars.

Place baking sheet into the freezer for 10-15 minutes. Thaw for 10-15 minutes before serving. Enjoy! Storing instructions below.

Hi, I love your recepies, my question is can I use honey insted of mapel syrup?

Demeter,

This story is so freaking funny! HAHAHA! I laughed so loud I woke our dog! Thank you for sharing this hilarious memory. Moms are the best, aren't they? Thanks for also giving us plenty of time to practice making this candy so that we will have it perfect by the holidays! If I didn't have to go to work soon, I would start right now! It looks ridiculously delicious! Yum! The perfect holiday treat!

This story made my morning...my day...my week....I love your mom(!) and your ability to tell a story. I was literally pulling Brigitte along with you! Almond Joy is a favorite of mine - and now I will forever attach it to your fantastic memory! Thank you!! I'm just picturing your little mama jumping out from behind the bush and saying, "I just love you." The best! Really...the best! xoxo

Bahahahahahahaha!  Oh I LOVE that it was your mother who was following you!!  I totally laughed out loud at that part and I love love love that she wanted to do it again next year.  your Mom ROCKS!  And can we just talk about the fact that Almond Joy used to be my FAVORITE candy EVER before I developed an allergy to cocoa!  It was!  It WAAASS!  Clearly your mom has excellent taste.  ;)  And these homemade candy bars are torture to my soul, Demeter!  i want like 703,452 of these peeeertty bars pronto!  Mahhhhhh!  i hate my stupid allergy.  I'm demanding you eat a billion of these for me!  Pinning for all the cool kids who can eat chocolate of course!  ;)  
P.s. I was SUPER sheltered growing up but in a weird way (my husband always makes fun of me and says my parents made no sense).  Like I could NOT watch the simpsons and I didn't have a door handle on my bedroom door, but I was allowed to go trick-or-treating.. with their supervision of course.  Anyways.  Yay to be sheltered weirdos togther!  xoxo

Your mum is the sweetest, haha! :) Sounded like you had fun though! I went trick-or-treating every year as a kid with my mum and siblings. Like hell would my mum let us go alone LOL I stopped going when I was in my teens, thinking I was getting too old ;) But no one's too old for candy!

These Almond Joy candy bars look incredibly delicious, Demeter! I bet your mum will love them! :)

That has got to be the funniest story I've ever heard!  lol!   Your Mom is too funny!  Loving these healthy almond joys.  When I would find almond joys in my halloween candy bag, I would open them up, promptly remove the almond, eat it, then throw away the rest.  I adore coconut and chocolate but always found these bars to be overly sweet.  Now I can make my own and enjoy eating them for the first time in my life!  Yay Demeter for sharing this recipe (and yay to your Mom too for inspiring you).

You are the funniest and your mom is the sweetest! You always make me laugh so much :D
And though I never celebrate Halloween (it's not so popular here), your Halloween treats definitely make me super happy! Coconut, chocolate and almonds are so lovely together &lt;3

Hi Again, Demeter!  I love that you will read this comment to your mama out loud, and that she can understand English. My mom passed on 16 years ago, but she never read English though she was learning even in the final year that she died.  She and your mom probably would have gotten along great as they are/were great Asian mamas who loved to eat and take care of others!  (But then again, what Asian mom doesn't love to cook and take care of the kiddies, right?) Because of my mom's health, I was also inspired to learn more about nutrition and to put a healthy spin on all my cooking, whether traditional Chinese or western dishes,  since I am a product of the West and East.  I also became a Qigong teacher in seeking out complementary methods of healing, which has changed my life and many of the people I teach. 

Sometimes our lives take a very different direction because of the people we love. I'm glad your mom is your inspiration in creating your sweet blog (pun intended!) and that you continue to love and support each other in all you do.  Take good care of each other, and glad she doesn't have to hide in the bushes to support your Hallowe'en jaunts anymore! (unless she does Qigong or Tai Chi, in which case, it will just keep her fit to dress up as a "crouching tigress in a bush"! ;)  :)  xoxox

I made this delicious, easy, impressive recipe the other day. I'm scared that I know this exists. Maybe if I O.D. on them, I won't be so tempted to eat a few every day? Hmm....

Holy moly! These look even better than the original! I can't wait to make them.

Such a fabulous treat! I need to try these asap!

WOW! These are amazing! I love Almond Joy! Your version is incredible!!

Love almond joys so this is a great alternative!

I need to try this Vegan Almond Joy immediately, it looks so good!

One of my favorite candy bars. I am loving this healthy homemade version.

Mmmmmm.... I can't resist these Almond Joy bars. My favorite flavor!

Learn how to make Coconut Truffles at home! These chocolate-dipped treats have a soft, creamy coconut center and a sprinkle topping for extra flair. Homemade truffles are the perfect gift for any occasion--but they taste so good you might not want to share!

Coconut Truffles Recipe

Sweetened Shredded Coconut

(7 ounces) Marshmallow Fluff

Pure Vanilla Extract

chocolate

Sprinkles,

Add shredded coconut to a skillet and toast...

Add shredded coconut to a skillet and toast over medium low heat, until golden brown and fragrant (about 3-5 minutes.) Make sure that the skillet is large enough that the coconut can be spread out in an even layer.  Stir frequently to prevent the coconut from burning. Transfer the toasted coconut to a piece of parchment paper and cool completely before using.

In a large bowl, combine marshmallow cream with...

In a large bowl, combine marshmallow cream with vanilla and cooled, toasted coconut. Stir gently until combined. Refrigerate for 30 minutes.

Using a 1 tablespoon scoop, drop onto a...

Using a 1 tablespoon scoop, drop onto a parchment paper lined baking sheet. Refrigerate an additional hour or two.

Using a toothpick or a fork, dip each...

Using a toothpick or a fork, dip each truffle into the melted chocolate, tapping the side of the bowl until the excess drips off. Drop onto the parchment paper and add sprinkles immediately. Repeat until all truffles have been dipped.

Store truffles for up to two weeks in...

Store truffles for up to two weeks in an airtight container at room temperature. ENJOY.

https://mediavine-res.cloudinary.com/video/upload/iighe9y945gf4ymw4w4j.mp4

Coconut Truffles

These homemade Almond Joy bars are made with only 5 ingredients - they are a simple homemade version that&#39;s light, tasty and easy to make!

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Top 3 homemade almond joy recipes from across the web

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Vegan Almond Joy (Gluten Free, Heal...

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The most viewed homemade almond joy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine