Copycat Almond Joy Candy Bars taste exactly like the original. Easy to make and the no-bake middle treat gets dunked in chocolate. Add candy eyes for fun!
I wanted to make this Almond Joy Candy Bar recipe for your last Valentine’s Day but it didn’t happen. The candy got made but as I was trying to get good photos the candy count got smaller and smaller. I swear, I only had two – officer. 🙂
So here we are and I succeeded all the way through to the end, photos and all. The almond joys got turned into birthday and Halloween treats this time with big oversized eyes. Just look at those little faces. Don’t you just want to eat them? If you toss one in your mouth it is almost too much of a mouthful but it can be done. I like to make my treats last a little longer while I contemplate life. Just kidding. I do take smaller bites though.
They can still be a gorgeous mature looking Copycat Almond Joy Candy Bar without the eyes but, hey, let’s have fun! Use a toothpick to make swirls in the chocolate but they are really cute with just the eyes too. You can make Halloween Chocolate Lava Cupcakes too if you looking for something a little fancier for a party.
I haven’t tried to wrap these Almond Joys as single Halloween treats yet. It can be easily done though. Cut a small rectangle piece of wax paper or parchment paper. One that is big enough to wrap around the whole piece of candy on the long side. Then just twist both ends in the opposite direction and it’s done. Think tootsie roll wrapping. It’s just like that. Whichever way you want to treat them, go ahead and give it a try. You will be very happy you did after you see and taste these healthier and most delicious candy treats.
Almond Joys Copycat Recipe
- 8 ounce bag unsweetened shredded coconut
- 3 tablespoons coconut oil
- 1/4 cup maple syrup
- 1 teaspoon almond extract
- pinch of sea salt
- raw almonds
For the chocolate coating
- 12 ounce vegan semi-sweet chocolate chips
- 1 tablespoon coconut oil
- Lay a piece of parchement paper on a cookie sheet.
- Add the shredded coconut, coconut oil, maple syrup, almond extract and pinh 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 a rectangles. It moves easily and isn't hard to do.
- See the photo below 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 in the end of each one as I dunked.
- Use a spoon to cover all of the piece 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.