Healthy Almond Joy

There’s something nostalgic about that classic combination: coconut, chocolate, and roasted almonds. Almond Joys were always that treat I’d pick from the kid's Halloween bowl.  Sweet, chewy, chocolatey… but also loaded with corn syrup and mystery ingredients.

So, we’re making them again — only this time the ingredients are simple, nourishing, and taste even better than the original. These Healthy Almond Joy Bars are sweetened naturally with maple syrup, held together with creamy coconut oil, and blanketed in good, rich dark chocolate. They’re also gluten-free, dairy-free (depending on your chocolate), and made with just a handful of pantry staples.

I amp up those iconic flavors even further by toasting the coconut, which gives it a wonderfully deep flavor.  Not that cloyingly sweet sticky snow white coconut that's in the mass produced bars.  Sorry Almond Joy.

Also ...Marcona almonds,  Rounder, buttery and so perfect for this healthy confection.  You only need a few, so it's worth the splurge. 

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TOASTING THE COCONUT ONLY TAKES SECONDS & WORTH THE EXTRA STEP □

They live beautifully in the freezer — which means you can sneak one anytime you need a little something sweet without the sugar crash that follows store-bought candy bars.

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FILL THE MOLDS AND ADD IN A COUPLE MARCONA ALMONDS

Tips & Variations

• Extra chewy? Add another teaspoon of coconut oil.
• Lower sugar? Use monkfruit syrup.
• Salted chocolate moment: Sprinkle flaky sea salt on top before the chocolate sets (highly recommended).

FILL WITH THE COCONUT MIXTURE, THEN MORE CHOCOLATE ON TOP

Why We Love These

• Only whole, real ingredients
• Naturally sweetened
• No baking required
• Tastes like dessert… but supports the mood, not sabotages it

READY FOR THE FREEZER

These are the kind of treats you pull from the freezer at 3pm and feel good about — rich enough to satisfy, simple enough to make on a Sunday afternoon, and familiar enough to bring back that little spark of kid joy.

Healthy Almond Joy 


Makes 6 bars (depending on your chocolate mold)

• 1 cup unsweetened shredded coconut, toasted slightly in a dry skillet
• 2 tablespoons coconut oil, melted
• 1 tablespoons maple syrup or honey
• 1/2 teaspoon vanilla extract or vanilla paste
• Pinch of sea salt
• 12 whole marcona almonds, depending on the molds you're using (if you use regular almonds, make sure they are roasted first)
• 3/4 cup dark chocolate chips or chopped dark chocolate (70% cocoa solids or darker), melted

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Instructions

1. Make the Coconut Base
   In a mixing bowl, combine toasted, shredded coconut, melted coconut oil, maple syrup, vanilla, and sea salt. Mix until the coconut becomes sticky and holds together when pressed.
2. Line the candy molds
   Scoop a bit of the melted chocolate into each mold and coat the bottom and sides.  I find using a pastry brush (or small paintbrush with natural bristles) ideal for this purpose.
3. Add the Almonds
   Place one or two almonds into the well each mold.
4. Fill
   Fill each well with the coconut mixture, packing in well, but gently.  Clean around the edges before adding more chocolate for a neat appearance.  Pour the chocolate over the top of each and then clean around the edge again.
5. Chill & Set
   Freeze for 10-15 minutes, or until chocolate is set.
6. Enjoy!
   Pop out of the molds.  Store in the refrigerator for up to 10 days or in the freezer for 2 months.