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If you love Mounds or Almond Joy candy bars, you’ll find this homemade version hard to resist. I think they taste even better than the store-bought kind!
The hardest part of making a coconut-based candy bar is getting the coconut layer right. I like to use shredded unsweetened coconut, rather than the moist sweetened flakes sold in the baking section, so you have to add both sweetness and moisture when making this layer at home.
Luckily, I found a ratio that tastes remarkably like the real thing.
While you could dunk this coconut layer in melted chocolate, I think it’s a lot easier to make it in a loaf pan. The whole process takes about 20 minutes! The bottom chocolate layer has added fiber and is naturally sweetened with maple syrup, so you’ll feel more satisfied after you eat one of these, too.
Ingredients for Almond Joys
- Blanched Almond Flour. I use almond flour in the chocolate crust because it doesn’t require baking and adds fiber. (Plus, it’s almonds… which is perfect for this candy bar.) You could likely use almond meal here, too.
- Maple Syrup. This is my favorite natural sweetener for chocolate-flavored treats. I think the flavor pairs well with the almond and chocolate combination, and it’s not as sticky to mix as honey is. Plus, this keeps the recipe vegan-friendly!
- Cacao Powder. I always keep raw cacao powder in my pantry, but I think regular cocoa powder would probably work, too.
- Shredded Coconut. I’m using unsweetened coconut for this recipe, which is much drier than the moist, sweetened coconut also available in the baking aisle. Make sure you grab the unsweetened version or your bars will be way too sweet.
- Almond Extract. Just a hint of almond extract adds the flavor I’ve come to expect from the store-bought candy bar. I also tested this with a 1/4 teaspoon in the filling, and while I liked it, my husband thought it made the bars taste like lotion… so we’re going with his taste buds on this one.
- Almonds. You’ll only need these if you want to make an Almond Joy bar. You can leave them out if you want to make a Mounds recipe instead. I think it’s easiest to just sprinkle these on top at the end.
How to Make Almond Joys at Home
Step 1:
Prepare a 9-by-5-inch pan by lightly spraying it with oil, then press a piece of parchment paper into the bottom. This will help you easily remove the bars later.
Next, prepare the bottom layer by adding 3/4 cup almond flour, plus 2 tablespoons each of cacao powder, melted coconut oil, and maple syrup. Add a pinch of salt and stir well until the mixture sticks together.
Then, transfer it to the prepared pan and flatten it evenly into the bottom. It might not look like you have enough mixture at first, but be patient and keep flattening it until it looks even. It should fill the bottom of the 9-by-5-inch pan to about 1/4 inch thick. Transfer the pan to the freezer while you make the next layer.
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Step 2:
To prepare the coconut middle, add 1 cup of shredded unsweetened coconut, 3 tablespoons of maple syrup, 2 tablespoons of melted coconut oil, 2 tablespoons of water, and 1/8 teaspoon of almond extract to a mini food chopper.
Secure the lid and process until the mixture looks uniform, about 60 seconds. I’ve found this method works better than simply stirring it together. However, you can also stir it in a bowl if you don’t have a mini food processor.
Spread this evenly over the chocolate layer, then return it to the freezer.
Step 3:
To prepare the chocolate topping, add 1/4 cup each of maple syrup and melted coconut oil to a mixing bowl. For best results, make sure the maple syrup isn’t cold from the fridge; cold ingredients will cause the coconut oil to thicken, making it harder to spread.
Then add 3 tablespoons of cocoa powder and mix well. Once it looks smooth, pour the chocolate over the coconut layer and spread it out evenly. You can stop here for a Mounds bar. Or, add some chopped almonds on top of the chocolate layer before it hardens to make an Almond Joy bar.
Place the pan in the freezer to firm up for 1 hour. Then remove the pan from the freezer and use the parchment paper to lift the bars out. Use a sharp knife to cut 18 small pieces. It’s ready to eat, chilled right away!
Homemade Almond Joy Bars (No Refined Sugar!)
Ingredients
Chocolate Base:
- ¾ cup almond flour
- 2 tablespoons cacao powder
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- Pinch of salt
Coconut Filling:
- 1 cup shredded unsweetened coconut
- 3 tablespoons pure maple syrup
- 2 tablespoons coconut oil
- ⅛ teaspoon almond extract (optional)
- 1 to 2 tablespoons water
Chocolate Topping:
- 1/4 cup maple syrup (at room temperature)
- 1/4 cup melted coconut oil
- 3 tablespoons cacao powder
- ¼ cup sliced almonds , roughly chopped (optional)
Instructions
- Lightly grease a 9×5-inch loaf pan then press a piece of parchment paper into the bottom. This will make the bars easy to remove later. To prepare the chocolate base, combine the almond flour, cacao powder, maple syrup, coconut oil, and salt in a medium bowl. Stir until a sticky dough forms. Press it evenly into the bottom of the lined loaf pan, and place it in the freezer to firm up while you make the next layer.
- To prepare the coconut filling, add the shredded coconut, maple syrup, coconut oil, almond extract, and 2 tablespoons of water to a mini food chopper. Secure the lid and process until the mixture looks relatively uniform. Remove the pan from the freezer and spread this coconut layer over the top evenly. Then return it to the freezer while you make the last layer.
- To prepare the chocolate topping, combine the maple syrup, coconut oil, and cacao powder. (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 liquefy 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 for 1 hour to firm up.
- Once the bars look firm, remove them from the freezer and use the parchment paper to pull them out of the pan. Use a sharp knife to cut them into 18 small pieces. Serve these chilled for the best texture. I like to serve them from the fridge. If you leave them at room temperature too long, the coconut layer may separate from the bottom layer. You can place these in the fridge to firm up again.
Notes
Nutrition
More Healthy Candy Recipes to Try
If you try this recipe, please leave a comment and star rating below to let me know what you think.
These look amazing. Do you think I could substitute a different flour (nut allergy). Thanks!
These were insanely delicious. I added flaky salt and toasted silvered almonds and can’t stop eating them from my freezer.
What can I do to cut the sugar on these? It says 6 grams, anyway to get it to 3grams or at the most 4grams