These homemade almond joys are some of my favorite candy bars to make and taste waaaay better than anything I’ve ever bought from the store.
I’ve been making homemade candy bars for years now – and these almond joys were one of the first candy bars I’d ever made. With just a few ingredients, you’ll have candy bars for days (and you’ll feel better eating it knowing that the ingredients aren’t terrible for you)!
Why should you make homemade almond joys?
TBH, I understand why some people are hesitant to make candy bars when you can literally pay less than $2 to get one from the store.
You get more bang for your buck when you make candy bars at home! This recipe, for example, gives you 18 pieces, whereas you get one or two small bars from the store.
Not to mention the ingredients from store bought candy are sort of gross? IDK, I’d rather make these almond joys for myself and know that the ingredients I’m using are as good as they come (and having 18 candy bars from one recipe doesn’t hurt either).
- Unsweetened coconut flakes
- Coconut oil
- Maple syrup
- Vanilla extract
- Ghirardelli 60% chocolate bar
If you’d like, you can substitute the maple syrup with honey. You can also use coconut butter instead of coconut oil! The rest? I wouldn’t mess with.
PSA – I really don’t recommend using sweetened coconut flakes, it’ll lead to an overly sweet dessert (like, overpoweringly sweet).
How to make homemade almond joys
There are three crucial steps when it comes to making homemade almond joys.
Step one: making the filling
For this step, you’ll need to grab a food processor.
Add the coconut flakes, coconut oil, maple syrup, salt, and vanilla extract and pulse together to combine.
Step two: mold them into a shallow baking dish (or, shape them into logs)
TBH, I really like molding them into a baking dish and cutting them into logs once they’re set.
Method 1: If you choose to do the same, grab a shallow baking dish, line with parchment paper, and gently pack the coconut filling into it. Add some almonds to the coconut filling during this step! I used sliced almonds mainly because I like getting them in every bite and there aren’t many rules when it comes to making them at home (so do what makes you happy)! Set the baking dish in the fridge and let it cool for an hour.
Once the hour is up, gently lift the parchment paper out of the baking dish and, with a sharp knife, cut the coconut filling into desired shapes.
Method 2: If you want to shape your almond joys immediately, use a spoon and grab your desired coconut filling amount. Shape into a log (or whatever you’d like) and place it on a plate (don’t forget to add an almond or two). Repeat until you’ve run out of the coconut filling and refrigerate for an hour.
Step three: assemble the almond joys
About 50 minutes into your almond joy bars setting, melt your chocolate with the coconut oil. Then, remove the filling from the fridge and begin to dip them into the melted chocolate. Feel free to top them with additional almonds and coconut flakes, then place them back into the fridge to harden.
After about 10 minutes, they’ll be ready to eat!
Homemade almond joys will keep for about 3 1/2 weeks if stored on the counter in an airtight container.
If you decide to freeze them, though, they’ll keep for up to 6 months!Print
The Best Almond Joys
Time to say goodbye to store bought candy and hello to homemade almond joys! These bars are vegan, take just a few ingredients, and are so tasty!
- Prep Time: 10 Minutes
- Cooling Time: 1 hour + 10 Minutes
- Cook Time: 15 minutes
- Total Time: 1 hour & 35 minutes
- Yield: 18 Bars 1x
For the coconut filling:
- 3 cups unsweetened coconut flakes
- 1/3 cup coconut oil
- 3 TBSP maple syrup
- 1 TBSP vanilla extract
- 1 TSP salt
For the chocolate dip:
- 1 Ghirardelli 60% chocolate bar
- 1/4 cup coconut oil
- In a food processor, add all ingredients for the coconut filling and pulse until well combined.
- Remove the filling from the food processor and grab a shallow baking dish. Line the dish with parchment paper and gently pack the coconut filling into it. Add almonds to the top of the coconut filling during this step. Set the baking dish in the fridge and let it cool for an hour.
- Alternatively, you can shape your almond joys immediately by using a spoon and grabbing the desired coconut filling amount. Shape into a log (or whatever you’d like) and place it on a plate (don’t forget to add an almond or two). Repeat until you’ve run out of the coconut filling and refrigerate for an hour.
- About 50 minutes into your almond joy bars setting, melt the chocolate with the coconut oil. Then, remove the filling from the fridge and begin to dip them into the melted chocolate. Feel free to top them with additional almonds and coconut flakes and place them back into the fridge to harden.
- After about 10 minutes, they’ll be ready to eat! Enjoy 🙂
The cooling time shown above includes the hour needed for the filling to harden as well as the 10 minutes after you’ve dipped them into chocolate. The cook time includes how long it takes to melt the chocolate and dip each individual bar.