Healthy Homemade Almond Joy Candy Bars (with Toasted Coconut & No Refined Sugar!)
Store-bought chocolate bars often come with a side of corn syrup, refined sugar, and ingredients you can’t pronounce. So today, I’m sharing a delicious, better-for-you version of my favorite candy bars: healthy homemade almond joy candy bars—no weird additives, just simple ingredients.
These homemade almond joy bars are chewy, chocolatey, a little crunchy from the whole almonds, and perfectly sweetened with Medjool dates. There’s no sugar, no syrup, no baking, in fact you barely have to cook anything! The whole thing can be made in an afternoon—with a little patience and a lot of melted chocolate.
Ingredient List
Here’s everything you’ll need to make your own homemade almond joy recipe:
- 1 cup unsweetened shredded coconut
- 1/4 cup coconut oil
- 4 Medjool dates, pitted
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup whole almonds (or a different kind of nut if you’d like to experiment!)
- 2 cups chocolate chips (use milk chocolate for that classic Almond Joy flavor, or dark chocolate, my favorite.)
Pro tip: You can use chopped chocolate bars or candy melts instead of chocolate chips if that’s what you have on hand.
Instructions
1. Toast the Coconut Mixture
Start by gently heating the coconut oil in a small saucepan over medium heat. Once it’s melted, add the shredded coconut and stir continuously until some of it turns a golden brown. This step gives your coconut center a rich, nutty flavor that tastes way better than the grocery store version.
Heads up: Keep a close eye on the coconut while toasting—it can go from golden to burnt pretty fast!
Remove from heat while you do the next step.
2. Add the Sweetener
In a food processor, combine your pitted dates, vanilla extract, and salt. Pulse until a thick paste forms. Remove the paste from the food processor and mix it with the warm coconut mixture. As the date paste warms up, it will become easier to stir in.
3. Shape and Freeze
Press the mixture into a bread loaf pan lined with parchment paper. This will make it easy to lift the bars out later. Use a spatula or the back of a spoon to press everything down firmly and evenly.
Place the pan in the freezer for 1 hour. This helps the bars firm up enough to slice cleanly later.
4. Melt the Chocolate
Once your coconut bars are chilled and set, it’s time for the chocolate coating!
Melt your chocolate chips using a double boiler. You can make one by placing a mason jar of chocolate chips in a pot of simmering water. Stir the chocolate chips until they’re fully melted and smooth.
You could also microwave the chocolate in a small bowl in 30-second intervals, stirring each time, but be careful not to overheat!
5. Assemble Your Homemade Almond Joy Bars
Remove the chilled coconut mixture from the pan and cut it into squares or rectangles—whatever size makes your heart happy.
Using a fork, dip each bar into the melted chocolate, lift it out and let it drip for a bit, and place onto a lined baking sheet or parchment paper. Work quickly, before the coconut squares soften too much. If they begin to melt in the chocolate, put them back in the freezer for 10 minutes before continuing.
Gently press a whole almond onto the top of the coconut rectangles while the chocolate is still soft. You can even double up if you’re really into those crunchy almonds!
If you have excess chocolate left, drizzle it over the top of the bars.
6. Chill and Store
Refrigerate your homemade almond joy candy bars until the chocolate is fully set—about 30 minutes.
Once set, store your coconut candies in an airtight container in the fridge. They’ll keep for at least a week (if they last that long!). Let them sit at room temperature for a few minutes before eating for the best texture.
Tips & Tricks
- Want a smoother bar? Pulse the coconut mixture in the food processor with the dates.
- Prefer a Mounds bar style? Leave out the whole almonds for that classic sweet coconut filling dipped in bittersweet chocolate.
- Don’t have parchment paper? A small baking sheet greased with a bit of coconut oil works in a pinch.
Why I Love These Healthy Homemade Almond Joy Bars
These bars are one of my favorite things to make because they’re just like the real thing, but better. They taste indulgent but are made with simple ingredients, and they’re perfect for sharing—or keeping stashed in the fridge for a quiet moment with a cup of tea. They’re also gluten-free, and a hit with both kids and grown-ups.
So next time you’re craving something chocolatey and coconutty, skip the grocery store and give this homemade almond joy recipe a try. You might just find that your first time making homemade candies becomes the start of a new favorite tradition.
Print This Recipe
Looking for a recipe card to add to your cookbook? I’ve got you covered. Scroll down for a printable version so you can keep this one handy for holidays, birthdays, or anytime that sweet tooth strikes.
Healthy Almond Joy Candy Bars -Easy Homemade Recipe
Equipment
- food processor
- mason jar
- Small Saucepan
- bread loaf pan
- parchment paper
Ingredients
- 1 cup unsweetened shredded coconut
- 1/4 cup coconut oil
- 4 Medjool dates pitted
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup whole almonds or a different kind of nut if you’d like to experiment!
- 2 cups chocolate chips use milk chocolate for that classic Almond Joy flavor, or dark chocolate, my favorite
Instructions
Toast the Coconut Mixture
- Start by gently heating the coconut oil in a small saucepan over medium heat. Once it’s melted, add the shredded coconut and stir continuously until some of it turns a golden brown. This step gives your coconut center a rich, nutty flavor that tastes way better than the grocery store version.
- Heads up: Keep a close eye on the coconut while toasting—it can go from golden to burnt pretty fast!
- Remove from heat while you do the next step.
Add the Sweetener
- In a food processor, combine your pitted dates, vanilla extract, and salt. Pulse until a thick paste forms. Remove the paste from the food processor and mix it with the warm coconut mixture. As the date paste warms up, it will become easier to stir in.
Shape and Freeze
- Press the mixture into a bread loaf pan lined with parchment paper. This will make it easy to lift the bars out later. Use a spatula or the back of a spoon to press everything down firmly and evenly.
- Place the pan in the freezer for 1 hour. This helps the bars firm up enough to slice cleanly later.
Melt the Chocolate
- Once your coconut bars are chilled and set, it’s time for the chocolate coating!
- Melt your chocolate chips using a double boiler. Make one by placing a mason jar of chocolate chips in a pot of simmering water. Stir the chocolate chips until they’re fully melted and smooth.
- You could also microwave the chocolate in a small bowl in 30-second intervals, stirring each time, but be careful not to overheat!
Assemble Your Homemade Almond Joy Bars
- Remove the chilled coconut mixture from the pan and cut it into squares or rectangles—whatever size makes your heart happy.
- Using a fork, dip each bar into the melted chocolate, lift it out and let it drip for a bit, and place onto a lined baking sheet or parchment paper.
- Gently press a whole almond onto the top of the coconut rectangles while the chocolate is still soft. You can even double up if you’re really into those crunchy almonds!
- If you have excess chocolate left, drizzle it over the top of the bars.
Chill and Store
- Refrigerate your homemade almond joy candy bars until the chocolate is fully set—about 30 minutes.
- Once set, store your coconut candies in an airtight container in the fridge. They’ll keep for at least a week (if they last that long!). Let them sit at room temperature for a few minutes before eating for the best texture.
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