For all those chocolate, almond, and coconut lovers out there, I'm here to show you how to make an irresistibly delicious version of everyone's favorite candy bar right in your own home! With just a few simple ingredients and easy-to-follow instructions, you'll have a real treat at your fingertips in no time with this homemade almond joy recipe!
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Why You'll Love This Homemade Almond Joy Recipe
No-Bake Recipe- This homemade candy recipe requires no baking, only a few simple steps to create the perfect homemade almond joy!
Delicious- The combination of sweet coconut, creamy chocolate, and crunchy almonds makes a truly mouth-watering homemade almond joy recipe that you'll be proud to share with family and friends.
Versatile- If you’re feeling creative, you can always mix things up by adding extra ingredients like dried fruits, nuts, or festive holiday decorations to customize your almond joys.
Easy- This recipe is easy enough for most novice of bakers to make. It only requires a few basic ingredients and simple instructions, so you can whip up your almond joys with ease!
What Are Almond Joy Candy Bars?
For those of you who aren't familiar with store-bought Almond Joys, they are candy bars made with a sweetened coconut filling and almonds covered in milk chocolate. It is believed that the first iteration was invented by Peter Paul, Inc. in 1946, and it has been a favorite treat among candy lovers ever since! Unlike most homemade candy recipes that use sweetened condensed milk, this vegan version does not contain any dairy or animal products and is just as delicious!
- Parchment Paper
- Cookie Sheet
- Food processor
- Pastry Cutter (Optional)
- Microwave Safe Bowl
- Stirring Spoon
- Measuring Cups and Spoons
For The Candy Bar:
- Un-Sweetened Coconut Shreds- Used to create the texture and sweetness of the filling.
- Coconut Oil- Used to bind the shredded coconut together.
- Maple Syrup- The main source of sweetness in these bars.
- Almond Extract- Enhances all the other flavors in this recipe and adds complexity.
- Salt- Balances out the sweetness from the maple syrup.
- Raw Almonds- Gives a nice crunchy texture and flavor to the Almond Joys.
For The Coating:
Semi-Sweet Vegan Chocolate Chips- Used to make the chocolate coating.
Coconut Oil- Helps thin out the melted chocolate so it can be poured over the bars.
How To Make Homemade Almond Joys
If you love almond joys, you will love how easy this great recipe is! Start off making homemade almond joys by preparing a parchment-lined baking sheet for effortless removal and cleaning. Afterward, put the unsweetened shredded coconut, maple syrup, almond extract, coconut oil, and salt in your food processor. Thoroughly blend the coconut mixture until the coconut shreds become broken down into small pieces. Scoop out the coconut filling and create a large ball. Divide this larger ball into 12 smaller portions and place them evenly spaced apart on your cookie sheet. Then, press down each one with the palm of your hand to flatten. Use the side of a pastry cutter or knife to turn each piece into rectangles and lightly press one almond in the center. Place these coconut and almond combinations in the freezer for at least 60 minutes before they're ready to be coated.
After freezing for an hour, or longer, it's time to start coating your bars. Begin by melting the vegan chocolate in the microwave for 15 seconds at first, stir; then repeat every 5 seconds until fully melted. Finally, stir in the coconut oil until smooth.
Remove the candy bars from the freezer and submerge each one into the melted chocolate. A toothpick can come in handy at this point if you have any on hand; simply insert a pick into each bar to make coating easier. Lift them out of the chocolate, using a fork's flat side to cleanly swipe off excess chocolate, then place back onto parchment lined baking sheet to let the chocolate harden or transfer the baking sheet to the fridge to harden quickly.
Note: If you're looking to dress up this recipe for the holidays, remember to decorate each one when you place them back on the lined cookie sheet, this ensures that the chocolate remains soft enough for decorations to easily stick.
What to Serve With Vegan Almond Joy Candy Bars
Homemade almond joys are a delicious treat all on their own, but if you’re feeling creative, here are some ideas on what to serve them with:
- Fruit Salad or Fresh Fruit Platter
- Dairy-Free Vanilla Ice Cream
- Whipped Coconut Cream
- A Warm Cup of Coffee or Tea
Cold Glass of Coconut Milk
Popular Substitutions & Additions
To make this homemade recipe for almond joys your own, try adding some of your favorite ingredients! Here are a few ideas:
- Use chia seeds or hemp hearts instead of almonds.
- Swap out the raw almonds for roasted almonds, pecans, walnuts, or pistachios.
- Add cocoa powder to the coconut mixture for an extra chocolate flavor.
- Dried fruits like cranberries, cherries, or blueberries
- Substitute the semi-sweet chocolate chips for a vegan variety of dark chocolate chips or milk chocolate chips. Vegan chocolate melts or bars are more chocolate options.
- Flaked sea salt on top of the chocolate coating to add a hint of salty sweetness.
- Add a couple of drops of almond or vanilla extract to the coconut mixture for more flavor.
For extra festivity during the holidays, decorate your candy bars with fun and creative faces using candy eyes, sprinkles, and vegan dark chocolate drizzled on top.
Can You Freeze Homemade Vegan Almond Joys?
Yes, you can definitely freeze your homemade almond joys! Simply wrap them individually and place them in an airtight container. They will stay fresh for up to 3 months if stored properly in the freezer. When you want to enjoy a frozen treat, simply remove one or more of the homemade almond joys from the freezer and let it thaw at room temperature before enjoying them.
You can also refrigerate your almond joys instead of freezing them. Store them in an airtight container lined with wax paper. Evenly space each homemade almond joy in a row, adding wax paper between each layer, making sure the chocolate doesn't stick together.
Homemade Almond Joy Recipe FAQs
Can I make these chocolate bars without almonds?
Sure! If you don't like almonds or have an allergy, you can substitute them with any other nut or seed that you like, such as walnuts, pecans, or sunflower seeds.
Do I need parchment paper for this chocolate almond joy candy bar recipe?
Yes, it is highly recommended for this recipe as it helps prevent the candy bars from sticking to the cookie sheet.
How do I make homemade almond joys without a microwave?
You can make this homemade almond joy recipe without a microwave by using a double boiler. To create your own double boiler, all you need is two medium-sized saucepans - one slightly larger than the other. Fill the larger pot with 1 inch of water and bring it to a boil. Place the chocolate in the smaller pan, then place it inside the pot with boiling water. Use a heat-resistant spatula or spoon to stir the chocolate until it has melted completely. Follow the remaining instructions on how to coat the bars with chocolate and set the almond joy as normal.
Do I have to use coconut oil in this homemade almond joy recipe?
You do not have to use coconut oil, but use some type of oil, such as vegetable oil, grapeseed oil, or almond oil. The oil helps bind the coconut together and gives it a chewy texture.
Almond Joy Recipe
- 8 ounces unsweetened shredded coconut
- 3 tablespoons coconut oil
- ¼ cup maple syrup
- 1 teaspoon almond extract
- pinch salt
- raw almonds
For the chocolate coating
- 12 ounce vegan semi-sweet chocolate chips
- 1 tablespoon extra coconut oil
- Lay a piece of parchment paper on a cookie sheet.
- Add the shredded coconut, coconut oil, maple syrup, almond extract, and a pinch of salt to a food processor.
- Process for about a minute or two until all is mixed well and the coconut is in very small pieces.
- Remove from the processor and form into a ball. Divide into 12 balls.
- Space out on a cookie sheet and press down a bit with the palm of your hand.
- I used the straight edge of a pasty cutter to push all four sides of the flattened balls into rectangles. It moves easily and isn't hard to do.
- See the photo above to show the pre-dunked pieces. Lightly press an almond into the center of each rectangle.
- Place in the freezer for at least an hour. They can be left overnight too.
- When you are ready to dunk:
- Melt the chocolate in a microwave for 15 seconds. Stir and then cook every 5 seconds until smooth.
- Stir in coconut oil.
- Take the candy out of the freezer.
- Carefully dunk down into the chocolate. I stuck a toothpick into the end of each one as I dunked.
- Use a spoon to cover all of the candy bar if needed.
- Lift and lightly swipe some of the chocolate off of the bottom with the flat side of a fork.
- Place back onto the parchment paper.
- Place two candy eyes on each piece as you go so that the chocolate is still very soft.
- I also used a toothpick to swirl hair and/or mouth. They look good without any swirls too.
- Let harden.
- You can put them in the refrigerator to harden faster.