Almond Joy Recipe
This post may contain affiliate links. See my disclosure policy.
My homemade Almond Joy recipe is a copycat version of the popular candy bar! Better and healthier than store-bought, you need just 5 simple ingredients to make.
As someone who loves all things coconut, chocolate, and almonds, making almond joys from scratch seemed like a no-brainer. My homemade candy bars are just like the classic- packed with sweet coconut, crunchy almonds, and coated in rich chocolate.
I loosely adapted my Bounty bars recipe by making the filling a little denser and, of course, adding whole almonds on top. I almost always make a double batch because my sister, Niki, is obsessed with them and somehow always manages to find my stash in the freezer.
Table of Contents
Why I love this recipe
- Easy to make. My recipe comes together with simple ingredients and minimal prep time.
- No baking needed. The most arduous task is waiting for the chocolate to set (trust me, it’s painful).
- Healthier. There’s no corn syrup or refined sugar added. Just the essential ingredients needed to make the perfect chocolate bar.
- Naturally gluten-free. Plus, they’re easy to make dairy-free.
★★★★★ REVIEW
“These were SO good and tasted even better than store-bought Almond Joy” – Sally
Ingredients needed
- Shredded coconut. Shredded and unsweetened coconut flakes. Avoid using superfine coconut flakes, as they can clump when mixed with coconut milk.
- Coconut Milk. Full-fat coconut milk that comes from a can. I’m using the thicker portion (the cream left on top of the can), so save the leftovers for my coconut smoothie. Some readers have mentioned the filling was hard to mix, and it’s often due to the brand of coconut milk. I recommend A Taste of Thai or Native Forest.
- Maple Syrup. Provides sweetness and also helps hold them together. Honey will also work, but I found it a little too overpowering.
- Roasted Almonds. Roasted and unsalted.
- Chocolate. Use your favorite chocolate chips or baking chocolate. Because the filling is sweet, I recommend semi-sweet or dark chocolate.
How to make almond joys
Full measurements are in the recipe card at the bottom of this post.
Step 1- Make the coconut filling. Start by adding your coconut, coconut milk, and maple syrup into a high-speed blender or food processor. Blend very well until combined. I prefer using the blender because the filling has a finer texture and it’s easier to work with.
Step 2- Shape them into logs. Now, using your hands, shape the mixture into small rectangular bars and place them on a plate lined with parchment paper. If the mixture sticks to your fingers, lightly wet them. Place several almonds on top and put them in the freezer for 15 minutes.
Step 3- Cover in chocolate. While the bars are freezing, melt your chocolate. Remove the bars from the freezer and, using two forks, dip each bar in the melted chocolate until completely covered. Repeat the process until all the bars are covered, and refrigerate them until the chocolate has firmed up.
Arman’s recipe tips
- Is the mixture too dry? Add coconut oil. When I tested this recipe, sometimes the coconut flakes were desperately dry, and I had difficulty forming the coconut mixture. If this happens, add a tablespoon of coconut oil to help it blend.
- Lightly oil your hands. So the coconut doesn’t stick to them, I like to give my hands a light spray with nonstick cooking spray.
- Add more almonds. I kept this recipe in line with traditional Almond Joys, but if you love almonds as much as I do, feel free to add as many as you want.
Storage instructions
To store: Keep your Almond Joy stored at room temperature in a sealed container. They will keep fresh for up to 4 weeks.
To freeze: Place Almond Joy in a ziplock bag and store in the freezer for up to 6 months. I actually enjoy the texture straight from the freezer- the middle is beautifully chewy.
Frequently asked questions
I find using two forks to dip the coconut bars into the chocolate is the easiest way to coat them. If you find that a little too cumbersome, you can also dip both sides using your hand.
This is almost always a coconut milk issue. I always use full-fat canned coconut milk chilled overnight and only scoop the thick cream from the top, not the watery liquid underneath. Different brands vary widely, too, so if you keep having trouble, it’s worth trying another one. Native Forest and Thai Kitchen are my go-tos.
Almond Joy Recipe
Video
Ingredients
- 1 cup unsweetened shredded coconut
- 3/4 cup canned coconut milk chilled * See notes
- 2 tablespoons maple syrup
- 1/4 cup almonds
- 1 1/4 cups chocolate chips dark or milk
Instructions
- In a high speed blender or food processor, add your coconut, coconut milk, and maple syrup, and blend until combined.
- Using your hands, form 12 rectangular logs and place them on a lined plate. Distribute the almonds on top of each one. Place them in the freezer for 15 minutes.
- In a microwave safe bowl or small saucepan, heat up the chocolate until melted.
- Remove the bars from the freezer. Moving quickly, use two forks to dip each bar in the melted chocolate, until completely covered. Once all the bars have been covered in chocolate, place back on the plate and refrigerate until the chocolate has firmed up.
I made these tonight and they didn’t turn out. Very “unsweet” and wouldn’t hold their shape at all. They don’t taste anything like an almond joy. Sad
Hi Penny- sorry to hear that. Two things likely happened here- for the sweetness, my recipe uses a small amount of syrup as it does rely on the chocolate coating for sweetness. If you’d like a sweeter filling, you can add an extra tablespoon or two. For the sharp, coconut milk must be fully chilled beforehand and only the solid part is used- not all the liquid.
Could I make these into bars?
Hi Beth- yes, I don’t see why not! What I do suggest you do is double the chocolate and melt half at the base of a baking dish or pan, let it set, then add the coconut mixture over the top, let it chill slightly (30 minutes is great!), then melt the remaining chocolate on top. A little tip- add 1/4 teaspoon of coconut oil to the melted chocolate so it’s easier to slice 🙂 Let me know how you go!
Does this recipe call for coconut milk or coconut cream? I’m a little confused. It sounds like a great recipe!
Hi Wende- Canned coconut milk 🙂 but if you only have coconut cream, that works just as well! 🙂
I do not have access to coconut milk.
What else can I use??
Hi Judy, if you’re keeping things dairy-free you can try blended silken tofu or a reduced amount of almond or oat milk (they’re a bit thinner than coconut milk). If you’re ok with dairy you can use some heavy cream. Hope this helps!
I followed the recipe to the exact directions, including the notes about the milk. . Measured everything out. Did not work. Inside was too liquid and could not get it form right. Squeezed some of the liquid out still not forming. This easy recipe has got to be missing a few ingredients
Sorry to hear that. The recipe is correct as written and has worked well for many readers, so I think it might be the coconut milk issue. Not all canned coconut milks are created equal, and some brands have a much higher water content than others, which will make the mixture too wet to form. Please make sure you’re using full fat coconut milk that has been chilled overnight and only use the thick solid cream part from the top of the can- that should make all the difference.
I realised it was important to use the thick part of the coconut milk/cream otherwise it turns out too runny. But once i had that sorted these turned out great! The kids gobbled them down.
These are very nostalgic for me. Such a great recipe, thank you.
Looks yummy very easy
This was a complete mess. The coconut mixture was too runny even after adding more coconut and mixing in a BlendTec while using only the coconut milk solids and freezing for 15 minutes, while the chocolate hardened the minute the chilled coconut flaked off from the very crumbly coconut mixture. I’ve made Reese Cups, dipped strawberries, etc., and usually you add a few tablespoons of a plant milk so this doesn’t happen to the chocolate. But coconut mixture isn’t salvageable plus it tastes very greasy from all the coconut solids. I’m bummed because I love choc-coconut-almonds and had been wanting to make this for a few months.
Hi Alysta! I’m sorry this didn’t work out. It sounds like the coconut milk solids were too thick and separated rather than binding with the shredded coconut. This can happen with certain brands that have a very firm, waxy cream. For best results, the solid cream should be soft and smooth, not stiff. If you let me know what brand of coconut milk you used, I can double check for you- I’ve never heard of these being greasy, especially since there’s no coconut oil or butter. I’m thinking the blending may have contributed to it.
The coconut mixture was near impossible to work with. It was actually quite wet & wouldn’t stick together. I froze it as sheet, but it fell apart when I tried to cut it. Seems like something is missing, some sort of binder.
Hi Sheila, sorry to hear you’re having some trouble with this one. It sounds like you may not have used the thick part of the coconut milk. It’s important to make sure the cans are chilled, and that you use the creamy layer that forms at the top of the can for this recipe. Hope this helps!
Can honey, agave, or any other liquid sweetener be used?
Yes 🙂
It is runny how do I fix
Hi Stacey, try to make sure you only use the thickest part of the coconut milk (the solid creamy part). You can also add additional shredded coconut, one tablespoon at a time, until you form bars properly. You can also refrigerate for longer if you need to. Hope this helps!
How do you store these? and how long do they keep?
Store them in the refrigerator or freezer. They will keep well for up to 2 months (freezer) or at least a month in the fridge.
What are the carbs per piece please?
Hi Debbie! Plug in the ingredients into myfitnesspal based on the ingredients you used for an accurate carb count! enjoy!
Almond joys are a favorite of mine as well! Who knew that coconut was such a superstar in this form?
These are amazing, Arman!!,, And the good thing is that they are sugar free!! Drooling!!
Just made these tonight. So good. I accidentally bought sweetened coconut, so I only used a dab of maple syrup. They turned out great. Will be making again. Thank you!