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Sometimes you feel like a nut.
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!
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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.
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.
These bars should store well in an airtight container in the freezer for up to three months.
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
- 3 tablespoons pure maple syrup
- 2 tablespoons coconut oil
- 1 tablespoon water
Chocolate Topping:
- 1/4 cup cocoa powder
- 1/4 cup melted coconut oil
- 2 tablespoons maple syrup (at room temperature)
Instructions
- 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.
- 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.
Nutrition
Enjoy!
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Reader Feedback: What is your favorite candy bar?
I was wondering what could be subbed for the maple syrup?
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.
Holy yum! These look absolutely delicious!
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?
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
Yes, I think almond flour would work, too!
How many net carbs?
Would honey work instead of maple syrup for all the layers?
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.
These look delicious! Every time I see a new post of yours I’m amazed – you always have the best recipes 🙂
-Cassidy
they look lovely
These sound so delicious and can’t wait to try!
Do you happen to have a calorie idea per serving? Thanks!
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!