Vegan Almond Joy Candy Bar
Indulge in a healthier twist on a classic treat with these Plant-Based Almond Joy Candy Bars! Made with simple, whole-food ingredients, these bars are naturally sweetened and packed with coconut, almonds, and rich unsweetened vegan chocolate. We blend unsweetened coconut, dates, almond flour, vanilla, and water to create a soft, chewy coconut filling, then top it with crunchy almonds and coat it in melted unsweetened vegan chocolate. These decadent, dairy-free delights are perfect for satisfying your sweet tooth while staying true to a whole-food, plant-based lifestyle. Try them today—you won’t believe they’re homemade!
Ingredients
- 1 cup coconut unsweetened
- 10 deglet dates or 5 medjool dates
- 2 tbsp almond flour
- ½ tsp vanilla extract
- 3 tbsp water
- 36 almonds
- 1 cup unsweetened chocolate chips or date sweetened
Instructions
- Preheat oven to 350°F
- Place a few chocolate chips into the bottom of each of the candy bar mold cells and place mold onto a baking tray. Bake for 4 minutes to soften the chocolate.
- Spread the softened chips evenly on the bottom of each of the cells with a fork and place tray in the freezer to harden it back up.
- Add the coconut, dates, almond flour and vanilla extract into a food processor and blend until the mixture is a fine crumb and the dates have been completely pulverized. Slowly add the water, a tablespoon at a time, to the food processor while running until mixture sticks together when pressed with your hands.
- Pour mixture onto a piece of parchment and press it into a rectangle 4 1/2 inches by 5 1/2 inches. Make a cut down the center, cutting the 5 1/2 inch length in half. Make 5 cuts perpendicular to that cut creating 12 equal sections.
- Gently lift each of the 12 pieces with a butter knife and place them into each cell on top of the chocolate in the bottom of the candy bar mold.
- Gently press 3 almonds onto the tops of each of the bars.
- Melt the remaining chocolate by placing a heat proof container in a pan of boiling water on the stove.
- Once chocolate is completely melted, pour over each candy bar using a back and forth motion so that each bar is coated with a very thin layer of chocolate.
- Place entire tray back in the freezer for at least 15 minutes.
- Pop bars out of mold and place into an airtight container and store in the fridge.
Nutrition
Calories: 140kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.001gSodium: 2mgPotassium: 84mgFiber: 3gSugar: 11gVitamin A: 1IUVitamin C: 0.2mgCalcium: 33mgIron: 1mg
I haven’t had an Almond Joy in years! So glad you are doing this candy bar series, thank you!
I made these and they were so delicious. I took them to a party and everyone wanted the recipe.
Thank you
Diane
Awesome Jill!
Thank you !!
Can you see my happy ? dance?
What kind of almonds?? Raw, roasted, salted, unsalted?? I’d love to know which to use!
Thanks for all you do for our community! LOVE your recipes!
I used raw almonds but I honestly think the roasted salted would make it taste even better.
Just discovered you left the 2 TB of almond flour out of the written recipe. I’m making these now and can’t wait to try them.
Thank you Barbara, I got it fixed.
These look amazing. Any chance you could create a vegan Dubai chocolate candy (pistachios, chocolate, phyllo pastry (or something comparable), tahini..?
Hmmm that is an interesting one. Not sure what I would use for the crispy bits in the filling.
Thanks for my favorite candy bar good for all of us