Almond Joy Candy Bars



Author Notes: In 30 minutes, these no-bake, vegan candy bars can be yours to enjoy. The process is fairly straightforward and yields fabulous results.Kristin Rosenau

Makes: 1 dozen candy bars

Ingredients

  • 1 cup unsweetened shredded coconut, lightly packed
  • 3 tablespoons coconut oil
  • 2 tablespoons honey (or pure maple syrup)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 12 (or more) whole almonds
  • 4 ounces semi-sweet chocolate, chopped

Directions

  1. In a food processor, process the shredded coconut, coconut oil, honey, vanilla extract, and salt until it forms a thick paste, about 2 to 3 minutes. Test the coconut mixture to see if it holds together by squeezing a small amount in your palm. It should compact nicely. If the coconut is still too loose to hold together well, continue to process the coconut mixture for 1 to 2 more minutes.
  2. Scoop the coconut mixture with a tablespoon and drop onto a baking sheet lined with parchment or silpat. Press each ball into a small rectangle, taking care to make sure the sides and top are compact. Press an almond on top of the coconut rectangles.
  3. Place the coconut rectangles in the freezer and freeze for 15 to 30 minutes, or until solid.
  4. Once the coconut is frozen, melt the chopped chocolate in a microwave-safe bowl in the microwave in 15 second intervals, stirring between each interval, until the chocolate is smooth.
  5. Carefully skewer each frozen candy bar onto a toothpick and dip into the melted chocolate, tapping off any excess. Return the bar to the parchment or silpat and wait for the chocolate to dry before removing the toothpick. Since the coconut is frozen, this should only take about 30 seconds.
  6. Allow the coconut to thaw before serving. Store at room temperature in an airtight container; these should keep for several days.

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Candy|Chocolate|Winter|Summer|Fall|Spring|Vegan|Snack

Reviews (11) Questions (3)

11 Comments

Monica J. January 9, 2018
I made this recipe as a Christmas gift for my husband (who has almost everything). It was delicious, and so easy to make. I added just a touch of canola oil to my melted chocolate.
 
Abbie C. December 21, 2015
I made a practice batch of these (a.k.a. an excuse for my husband and I to gorge on sweets) to test as potential Christmas gifts. They made the cut, and were actually better the second day. We liked the basic ingredients, and didn't change a thing. Perhaps a quarter tsp of almond extract or a splash of rum would amp up the flavor of the filling, but we thought they were nice as is.
 
ChefJune December 19, 2014
Coconut cream, eh? I'm planning to make these this weekend for part of my bff's gift. He LOVES Almond Joy bars. I'm thinking sugar syrup rather than honey for the sweetener. Honey has such a distinctive flavor and I don't want that.
 
melissa April 20, 2014
I did make them .. sorry to say ,I thought the filling was flat tasting and too oily .. It sorely lacked something .. I did use honey and vanilla but still lacked taste .. I think the comment by Mr Percy using coconut cream might be better .. nice attempt though
 
Janet K. December 2, 2014
You are so rite.blah no taste.<br /><br />
 
Mandi April 16, 2014
Honey isn't a vegan ingredient. For truly vegan, I suggest agave syrup.
 
mary October 6, 2018
I love it that vegans won't eat bee vomit!
 
Allison (. October 23, 2013
Wow, this seems so simple and do-able! And I have all of the ingredients at home already! It's a sign...
 
sillybilly May 9, 2013
I have made these twice since finding the recipe. The first time made them as written - delicious. The second time I used 1.5 T of coconut oil and 1.5T of coconut cream - AMAZING.
 
Brotha P. April 23, 2013
...hmmm, just wondering - I don't have any coconut oil, however I do have coconut creme; can I use that instead?
 
Karen V. April 20, 2013
Almond Joys are my all-time favorite - can't wait to try these! Thank you.