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.

4.73 from 11 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!

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Comments

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!

Mari

I just made these tonight as a healthier Easter treat for my paleo boyfriend- they came out great but I had one tiny screw-up: my coconut filling was your typical shredded pieces, and my coconut oil was thin, so it was not dense (it was mostly just seasoned coated coconut. When I poured the liquidy chocolate sauce onto, it didn’t form a third layer, it kind of sank into the coconut. I was a bit disappointed, but it’s mostly cosmetic! Has anyone else had this issue? Your filling looks very dense and creamy… how do you achieve that consistency? I’m thinking next time I might try pressing the filling more firmly into the crust. Thoughts?

Claire at Stuffed Sweet Potato Monday

These are great! Made them for my gluten-free brother. I’m vegan so it’s hard to find meals and desserts that please the whole family. Will definitely go back to these.

I added a little ground flax to the almond meal crust. I was hoping that would help it stick together even more, and add a little darker color for contrast. Next time I’ll double the chocolate on top. 🙂

Thanks for the great recipe.

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