Vegan Almond Joy Candy Bar

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Cook Time: 15

Servings:

Calories: 140kcal

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!

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Equipment

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.

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Nutrition