No-Bake Almond Joy Bars (Vegan, Paleo)

Sometimes you feel like a nut.

no-bake almond joy bars

And that’s when you should reach for one of these almond joy bars. They have all the flavors of the popular candy bar you love, including almond, coconut, and chocolate, but unlike their processed counterparts, they are naturally-sweetened and loaded with fiber and healthy fats.

These bars were inspired by my No-Bake Peanut Butter Cup Bars, but this variation features an almond flavored “cookie” crust made with almond flour and a dash of almond extract, and is then topped with a quick coconut filling. The result is an easy and delicious bar, without the effort that would go into recreating an actual chocolate-covered candy bar.

They store well in the freezer, too, so you can always have a healthier chocolate treat on hand when your sweet tooth strikes!

No-Bake Almond Joy Bars (Vegan)
Makes 15 bars

Adapted from No-Bake Peanut Butter Cup Bars

Ingredients:

Crust:
1 cup almond meal
2 tablespoons maple syrup
1 tablespoon melted coconut oil
1/4 teaspoon pure almond extract
Pinch of salt

Coconut Filling:
1 cup shredded unsweetened coconut (I use this brand)
3 tablespoons maple syrup
2 tablespoons coconut oil
1 tablespoon water

Chocolate Topping:
1/4 cup raw cacao powder or cocoa powder
1/4 cup melted coconut oil
2 tablespoons maple syrup (at room temperature)

Directions:

Line a standard loaf pan with parchment paper and set it aside. To prepare the crust, combine the almond meal, maple syrup, coconut oil, almond extract, and salt in a medium bowl, and stir well until a sticky dough is formed. Press it evenly into the bottom of the lined loaf pan, and set aside.

To prepare the coconut filling, combine all of the filling ingredients in the mixing bowl and stir well. Spread the coconut mixture over the crust, then use a spatula to smooth the top. Set aside.

making no-bake almond joy bars in a loaf pan

To prepare the chocolate topping, combine all of the ingredients in the mixing bowl and use a whisk to create a silky smooth chocolate sauce. (If any of your ingredients are cold, this sauce will firm up. If that happens, simply place the bowl in a warm area or in a hot water bath briefly to liquify the ingredients again.) Pour the chocolate sauce over the top of the coconut layer and smooth the top with a spatula. Place the pan in the freezer to set until firm, about one to two hours.

Pull on the parchment paper to easily remove the solid bar from the pan, then slice into bars and serve directly from the freezer. These bars will soften fairly quickly if left at room temperature, so it’s important to keep them chilled until ready to serve.

no-bake almond joy bars

These bars should store well in an airtight container in the freezer for up to three months.

4.75 from 12 votes
Print
No-Bake Almond Joy Bars (Vegan, Paleo)
Prep Time
20 mins
Total Time
20 mins
 

An easy chocolate coconut layer bar with a delectable almond flavored cookie crust.

Course: Dessert
Servings: 15
Calories: 167 kcal
Author: Detoxinista.com
Ingredients
Crust:
  • 1 cup almond meal
  • 2 tablespoons maple syrup
  • 1 tablespoon melted coconut oil
  • 1/4 teaspoon pure almond extract
  • Pinch of salt
Coconut Filling:
Chocolate Topping:
  • 1/4 cup cocoa powder
  • 1/4 cup melted coconut oil
  • 2 tablespoons maple syrup (at room temperature)
Instructions
  1. Line a standard loaf pan with parchment paper and set it aside. To prepare the crust, combine the almond meal, maple syrup, coconut oil, almond extract, and salt in a medium bowl, and stir well until a sticky dough is formed. Press it evenly into the bottom of the lined loaf pan, and set aside.
  2. To prepare the coconut filling, combine all of the filling ingredients in the mixing bowl and stir well. Spread the coconut mixture over the crust, then use a spatula to smooth the top. Set aside.
  3. To prepare the chocolate topping, combine all of the ingredients in the mixing bowl and use a whisk to create a silky smooth chocolate sauce. (If any of your ingredients are cold, this sauce will firm up. If that happens, simply place the bowl in a warm area or in a hot water bath briefly to liquify the ingredients again.) Pour the chocolate sauce over the top of the coconut layer and smooth the top with a spatula. Place the pan in the freezer to set until firm, about one to two hours.
  4. Pull on the parchment paper to easily remove the solid bar from the pan, then slice into bars and serve directly from the freezer. These bars will soften fairly quickly if left at room temperature, so it's important to keep them chilled until ready to serve.

Enjoy!

Reader Feedback: What is your favorite candy bar?

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Comments

misa

Thanks for the recipe

Can I ask if I can use wet almond meal directly from almond milk or I have to dry it first

Thanks

    Megan

    This recipe was developed with ground whole almonds– not the almond pulp that is leftover from making almond milk. Using the almond pulp will probably affect the results, since it will contain less fat and less flavor. I definitely wouldn’t use it wet, but let us know if you have any success using the dried version. (You may need to add more oil and sweetener to compensate for the texture and flavor.)

Danielle @ Chits and Chats and Chocolate

If this is what I get when I feel like a nut, then I think that I just perminantly became very nutty. These look to die for!

Heather

This recipe looks great! But I feel like every time I try a healthy dessert recipe it never turns out right! Are there any “rules” I should be aware of? I just tried a dairy free coconut milk cupcake recipe this morning and it was way too wet and never ended up cooking through, and I wasted a bunch of ingredients 🙁 What am I most likely doing wrong?

    Megan

    This recipe is more likely to turn out well because there’s no baking involved. With baking, there is more room for error, because it’s more of a scientific process– if you substitute any ingredient or measure incorrectly, it can go terribly wrong! Was the cupcake recipe made with coconut flour? That usually has the most problems, because if you’re even off by a teaspoon with the flour measurement it can affect the results.

kim

Do you have the Calories, carbs to this recipe looks amazing.

Ellie @ Homemade Hearts

These bars look so delicious! And I also love your peanut butter version! I will definitely give it a try, coconut and chocolate – it does not get much better!

Emily @ Glitz Glam Gluten-Free

Omigosh ,these bars look absolutely amazing and I can’t wait to make them asap! I made your peanut butter ones for my family, but Almond Joy bars have always been my fave! If you could figure out a butterfinger dupe that would be amazing too!

    Laura

    Butterfingers are my favorite too and probably the worst candy bar you can eat!!! oh well. And they get stuck in your teeth so they make you feel like you’re getting at least one cavity every time you eat one.

    Also love health bars. And Peppermint patties which aren’t too high in calories.

    Kayla

    There is a recipe on this site already for homemade butterfingers. I’ve made them before and they are delicious!! You just have to search for “butterfinger”. Megan always has the best recipes!! Thanks, Megan!!

      Megan

      Thanks, Kayla! The butterfingers are my favorite– I can’t wait to make them for Halloween this year! 🙂

Sam @ PancakeWarriors

Almond joys were my favorite growing up. This is a must make as I have them up when I started eating clean. Oh I’m so excited! Thanks for sharing. I’ll be looking up the peanut butter recipe everyone is raving about as well!

Angela

Was so excited to make these and did…ended up so disappointed. The flavor is ok…which I could fine tune. The bars are no way as thick of coconut or chocolate like the picture. For these to turn out looking like these, you will need to double the coconut and chocolaye mixture.

    michelle

    Did you use the same size pan?

    Megan

    I also wonder what size pan you used. I used a standard loaf pan, which created the layers you see in the pictures above. Using a larger pan would result in thinner bars, though!

    Missie

    I agree I just made these using a slightly larger loaf pan, I doubled the recipe to allow for this, expecting leftover. But the layers were still much thinner than picture. I’d have to at least triple if not quadruple the recipe to achieve this.

    Still tasted great though and easy to make!

Kim

I made these this afternoon and love them! So easy, so quick, so yummy!! Love having healthier versions of treats available in the freezer. Thank you for all your great recipes!!

sarah

Honestly, yours! My whole family love your treats and candy bars much more than the “regular” ones!

Nicole B.

I have to admit, that as soon as I saw your blog post paired with a picture, I gasped. They look so good and I love that they aren’t bad for you! Pinned!

Mandi

These sound so delicious and can’t wait to try!
Do you happen to have a calorie idea per serving? Thanks!

maryrose

they look lovely

Cassidy @ Cassidy's Craveable Creations

These look delicious! Every time I see a new post of yours I’m amazed – you always have the best recipes 🙂

-Cassidy

Corrie

Would honey work instead of maple syrup for all the layers?

    Megan

    It will probably change the flavor slightly, but yes, I think it would work. It might make the chocolate layer thicker, but if you warmed the mixture slightly I think it would thin out and be easier to pour.

Jeanine alkaher

How many net carbs?

Kathleen Schell

Is almond flour the same as almond meal? I have almond flour on hand from a previous recipe, I ordered the brand used by Megan in another of her fantastic recipes. Thanks

    Megan

    Yes, I think almond flour would work, too!

kezia @ Super Naturally Healthy

These look divine – we dont get almond joy bars over here but i want to give these a try. Do you find the raw cacao powder sets funny? I have tried using it for sauce before and it can separate but maybe I am not using enough coconut oil?

Meriem @ Culinary Couture

Holy yum! These look absolutely delicious!

Laura

I was wondering what could be subbed for the maple syrup?

    Megan

    My other go-to sweeteners are honey and coconut nectar, so you could experiment with those, if you like! Please let us know if you have any success.

Deanna

This recipe sounds scrumptious! I can’t wait to try it out.

For carb information, I think you can look at the carbs in each of the ingredients you are using (add the carbs up using the amount per serving and the amount used, then divide by how many bars you make. That would be your carb/calorie count per bar. I believe that’s the way to do it…if not let me know…because I’ve been doing it wrong. LOL

Jess T

Question, I have an auto-immune disease and my doctor put me on a dietary restriction of no sugar. I can only use raw honey as a sweetener. Can you substitute honey here for the maple syrup?

    Megan

    Yes, but you may not need as much honey as it has a stronger flavor than maple syrup. You may also need to thin it out for the chocolate layer, to make it easier to spread.

Felicity

Hi there! I’m from Greece and coconut oil is both difficult to find as well as a pricey option.. Do you think I could substitute olive oil for coconut oil in this recipe? Also, replace maple syrup with honey? (a lot of changes!)
Looks like a delicious dessert and can’t wait to make it, hopefully with ingredients that I can find more easily 🙂

    Megan

    Olive oil won’t work, but butter would! You need a fat source that solidifies when chilled. Honey should work fine, but it will change the taste a bit.

      Felicity

      Thank you, Megan! I’m gonna try them today!! 🙂

Jill

Wow. These were amazing! Thank you!

Lisa | Mummy Made.It

these will go down treat! Thanks for recipe; simple yet so tasty

Becca

Delicious! I made the exact recipe except I used lite coconut milk instead of water to add more coconut flavor. Thanks for the great recipe.

Shelley

I still cannot find your recipe for pumpkin cookies on your cookie site. Thank you for answering my earlier question.

Sylvie

Dear Megan,
can these be stored in the fridge too or preferrably in the freezer ?

    Megan

    They will be slightly softer in the fridge, but still good!

Sylvie

Thanks Megan.
These are absolutely TERRIFIC ! Love them 🙂
I think I’m gonna make them often 🙂

Amy

Hi, so I’m attempting to cook and bake, which I am just hopeless at. I thought these would be simple, and followed everything to a T. It looked good until it came to the chocolate coating… What I got was a wet thin chocolate that seeped right into the coconut as soon as I poured it on. I tried to spread it around, but succeeding only in spreading chocolate coated coconut all over. Looks like rice krispies on top. Should I have done something to thicken it slightly so I got that pretty pour and nice thick layer of chocolate? It’s in the freezer now, but I fear I messed it up (like I do everything I make) and it’ll likely go straight into the trash.

Any suggestions on what to do would be wonderful.

Shana

You had me at coconut flour chocolate chip cookies!

Got a craving for chocolate chip cookies this morning (at 7am, please don’t judge) and decided to go in search of an easy allergen-free recipe when I stumbled upon your site. I LOVE it. I’ve been to a lot of healthier cooking and paleo sites over the last year and sadly I have never come across Detoxinista before but you have instantly become my favorite, I can already tell. Can’t wait to spend some time digging through that recipe box!

It is now 8am and I am so very happily inhaling my plate of cookies. Incidentally, I didn’t have any maple syrup so I used no sugar apple butter, a little water, and a few drops of stevia. They have a nice caramely taste-almost buttery.

Thanks again.

Jacki

Loved this recipe! I didn’t make the crust because I didn’t have the almond meal. I spread the coconut filling into a 9×13 dish and pressed it down good. Added whole toasted almonds and chilled for a few hours. Then poured the melted chocolate on top, put back in fridge for one hour. Until set. Cut into bite size pieces and Bam! Awesome!!

lulu

megan

i love the recipe of the filling. just what i was looking for. i did not use the crust but instead filled peanut butter and white chocolate cups. i posted the recipe i adapted from this today and cited your website. glad i found your lovely website.

http://lulucooksandtells.blogspot.com/2014/10/homemade-almond-joy-in-reeses-cup.html

Jules

Everyone in the house loved these – even the ones that have no dietary restrictions. I would only probably add another layer of chocolate next time, only keep in the fridge (not the freezer), and make a double batch.

Mark

I made a batch of these, following the recipe exactly. They are very tasty however my finished product looked nothing like yours. The chocolate topping was very thinly spread, nowhere near the thickness that is suggested in the photographs. Its almost as if the photos are of a double recipe; the height of each layer is easily twice that of the recipe’s yield.

Kathryn Shasha

Great recipe! Great taste and perfect directions….thanks for posting!

Nancy

I’m in the process of making these and it occurred to me that “Almond joy has nuts. Mounds don’t. Sometimes you feel like a nut, sometimes you don’t.” So I guess since these don’t have actual whole almond in them, they might resemble Mounds more than almond joy, even with the almond meal crust 🙂

Natasha

This recipe is okay. The middle texture is too dry it needs something to moisten it. Maybe coconut cream next time. However I found that if you warm slightly and add a slice of fresh strawberry it is 10 times better.

Lavamom

The almond meal crust is delicious, and you can’t go wrong with the chocolate topping, but my coconut middle was crumbly and did not hold together. The coconut never really absorbed the maple syrup very well. Your picture makes the coconut look thick and integrated. I did not use the brand you link to, I used bulk dehydrated coconut from Whole Foods. Any ideas? Also, after removing from the freezer, do you wait a bit before you cut them? I cut them right away, and the chocolate topping cracked and separated from the filling. Thank you for any help!

Cindy

As a T2 diet controlled diabetic, I was wondering if these would work with some blood sugar friendly sweetener?

Britt

These were absolutely perfect! The only change I made was to use slightly less maple syrup in both the coconut and chocolate (about a half a TBSP less in each). My husband loved them and asked me to make them again immediately. An absolute winner. Thanks for the great recipe.

Carolyn

I made these last weekend, and they did not disappoint! They reminded me of Tastykake’s Coconut Tandy Kakes, from days gone by. ( I used to eat them cold, from the refrigerator.) I’m making these again today, and I’m sure I’ll keep this recipe as a favorite. Thank you!

Barbra Donachy

Thanks for posting this recipe. I’ve been playing around with it as a base recipe and it works great. I posted it on my blog (www.cutterlight.com) and linked back here.
Thanks again for posting.
Greetings from Ulaanbaatar, Mongolia!

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