Description
These Healthy Almond Joys are a delicious and nutritious homemade treat combining shredded coconut, maple syrup, and almonds coated in rich melted chocolate. Perfect for a guilt-free snack or sweet bite, they are easy to make with a no-bake method that involves freezing to set the bars.
Ingredients
Scale
Coconut Base
- 2 1/2 cups unsweetened finely shredded coconut
- 5 tbsp maple syrup or honey
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract (optional but recommended)
- Pinch of sea salt (optional but recommended)
Chocolate Coating
- 1 cup chocolate bars, chopped or chocolate chips (see post for recommendations)
- 2 tsp coconut oil (optional, helps thin the chocolate for easier dipping)
Toppings
- Raw almonds
Instructions
- Make the coconut base: Combine shredded coconut, melted coconut oil, vanilla extract, sea salt, and maple syrup in a food processor. Process for about 40 seconds until the mixture becomes sticky and tacky. Be careful not to over-process to avoid releasing extra oil from the coconut.
- Form the coconut layer: Divide the sticky coconut mixture evenly among a mini muffin pan, pressing and packing it down firmly into each cavity to create the base layer.
- Melt the chocolate: Place chopped chocolate and coconut oil in a mixing bowl. Heat in the microwave in 30-second intervals, stirring between each until smooth and fully melted. Alternatively, use a double boiler to melt the chocolate gently.
- Coat the coconut base: Pour melted chocolate over each coconut base in the muffin pan, covering the layer completely. Use the back of a spoon to smooth the chocolate surface. Place one raw almond on top of each piece for garnish.
- Freeze to set: Place the muffin pan in the freezer for 3-4 hours until the chocolate hardens and the bars firm up. Once set, remove from the pan and store the Almond Joys in an airtight container in the fridge or freezer. For best texture, allow frozen pieces to sit at room temperature for 5-10 minutes before eating.
- Optional bar variation: Make the coconut mixture as above, then shape it into rectangular bars by forming balls and pressing them into rectangles. Insert two almonds into the top of each bar if desired.
- Freeze bars: Freeze the coconut bars for 30 minutes to an hour until firm enough to handle.
- Dip bars in chocolate: Melt the chocolate as described, then dip each coconut bar fully into melted chocolate. Place dipped bars on parchment-lined trays. Add almonds on top of the chocolate coating if not already inserted.
- Final freeze: Return the dipped bars to the freezer for about 2 hours to set the chocolate coating solidly.
- Store and serve: Transfer the bars to an airtight container, and store in the fridge or freezer. Let them sit at room temperature for a few minutes before serving for optimal flavor and texture.
Notes
- Do not over-process the coconut in the food processor to prevent the mixture from becoming oily.
- The use of coconut oil in the chocolate helps achieve a smooth and easy-to-dip consistency.
- Store finished bars in the freezer for longer shelf life and thaw briefly before eating.
- Almonds can be placed on top before or after coating with chocolate based on your preference.
- If you don’t have a microwave, use a double boiler to melt the chocolate gently.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Healthy Almond Joys, homemade almond joys, coconut chocolate bars, no bake desserts, healthy snacks, vegan almond joys
