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These homemade almond joy are a copycat version of the popular candy bar! Better and healthier than store bought, you need just 5 simple ingredients to make.
Love homemade candy recipes? Try healthy snickers, Turkish delight, candy grapes, and almond roca.
As someone who loves all things coconut, chocolate, and almonds, making almond joys from scratch seems like a no-brainer.
Like chocolate coconut bars and chocolate coconut cookies, these Almond Joy candy bars are full of refreshing coconut flavor, and the crunchy almonds on top take it to another level.
Why I love this recipe
- Easy to make. Like homemade Twix bars, this recipe comes together with simple ingredients and minimal prep time.
- No baking needed. The most arduous task is waiting for the chocolate to set.
- Healthier. There’s no corn syrup or refined sugar added. Just the essential ingredients needed to make the perfect chocolate bar.
- Naturally gluten-free. Plus, they’re easy to make dairy-free by using vegan chocolate chips.
What is almond joy made of?
Traditional almond joys are a creamy coconut filling topped with almonds and covered in milk chocolate. Our version, though, is a little different but just as delicious.
- Shredded coconut.Shredded and unsweetened coconut flakes.
- Coconut Milk. Full fat coconut milk that comes from a can. We will use the thicker portion of it, so we can use any leftover liquid for another recipe (like a smoothie!).
- Maple Syrup.Provides sweetness, and also helps hold them together.
- Roasted Almonds. Roasted and unsalted.
- Chocolate. Use your favorite chocolate chips or baking chocolate.
How to make almond joys
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the coconut filling. Start by adding your coconut, coconut milk, and maple syrup into a high-speed blender or food processor. Blend very well until combined. I prefer using the blender as the filling is a finer texture, and it’s easier to work with.
Step 2- Shape them into logs. Now, using your hands, shape the mixture into small rectangular bars and place them on a plate lined with parchment paper. If you find the mixture sticking to your fingers, lightly wet them. Place several almonds on top and put them in the freezer for 15 minutes.
Step 3- Cover in chocolate. While the bars are freezing, melt your chocolate. Remove the bars from the freezer and, using two forks, dip each bar in the melted chocolate until completely covered. Repeat the process until all the bars are covered, and refrigerate them until the chocolate has firmed up.
Recipe tips and variations
- Add more almonds. I kept this recipe in line with traditional Almond Joys, but if you love almonds as much as I do, feel free to add as many as you want.
- Swap the nuts. Use peanuts, walnuts, or pecans instead.
- Add coconut oil. When I tested this recipe, sometimes the coconut flakes were desperately dry, and I had difficulty forming the coconut mixture. If this happens, add a tablespoon of coconut oil to help it blend.
- Lightly oil your hands. So the coconut doesn’t stick to them, I like to give my hands a light spray with nonstick cooking spray.
Storage instructions
To store: Keep your almond joy stored at room temperature in a sealed container. They will keep fresh for up to 4 weeks.
To freeze: Place almond joy in a ziplock bag and store in the freezer for up to 6 months.
More copycat candy bar recipes to try
- Mars bars– Tastes just like the original, but with WAY healthier ingredients.
- White chocolate peanut butter cups– A fun twist on the classic Reese’s.
- Crunch bars– The perfect sweet treat to keep around when the chocolate cravings strike.
- Kit Kat bars– My family prefers these to classic Kit Kats!
Almond Joy Recipe
5 from 207 votes
These homemade almond joy are a copycat version of the popular candy bar! Better and healthier than store bought, you need just 5 simple ingredients to make.
Servings: 16 bars
Prep: 1 minute min
Cook: 2 minutes mins
Total: 3 minutes mins
Ingredients
- 1 cup unsweetened shredded coconut
- 3/4 cup canned coconut milk chilled * See notes
- 2 tablespoons maple syrup
- 1/4 cup almonds
- 1 1/4 cups chocolate chips dark or milk
Instructions
In a high speed blender or food processor, add your coconut, coconut milk, and maple syrup, and blend until combined.
Using your hands, form 12 rectangular logs and place them on a lined plate. Distribute the almonds on top of each one. Place them in the freezer for 15 minutes.
In a microwave safe bowl or small saucepan, heat up the chocolate until melted.
Remove the bars from the freezer. Moving quickly, use two forks to dip each bar in the melted chocolate, until completely covered. Once all the bars have been covered in chocolate, place back on the plate and refrigerate until the chocolate has firmed up.
Notes
* Use the thicker portion of the chilled coconut milk. Reserve the excess milk for another recipe.
TO STORE: Keep your almond joy stored at room temperature, in a sealed container. They will keep fresh for up to 4 weeks.
TO FREEZE: Place almond joy in a ziplock bag and store in the freezer for up to 6 months.
Nutrition
Serving: 1barCalories: 149kcalCarbohydrates: 13gProtein: 2gFat: 12gSodium: 4mgPotassium: 83mgFiber: 2gVitamin C: 1mgCalcium: 30mgIron: 1mgNET CARBS: 11g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!
