Vegan Almond Joy Recipe
If you’ve been missing Almond Joy since ditching dairy, this vegan Almond Joy recipe is here to bring back all the nostalgia—minus the milk chocolate. A chewy coconut center, crunchy almonds, and a rich dark chocolate shell come together in the easiest homemade candy bar. Just a few simple ingredients, zero mystery fillers, and 100% the chocolate-coconut magic you remember!
Servings: 7
Calories: 505kcal
Ingredients
For the bars:
- 2½ cups unsweetened shredded coconut
- ¼ cup coconut oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt
For the add-in:
- ½ cup almonds 56 pieces
For the chocolate coating:
- 1 cup semi-sweet mini chocolate chips
Instructions
Prepare the bars:
- Prepare a 9 × 5 loaf pan lined with parchment paper. Set aside.
- Add all ingredients for the bars to a food processor and process until everything is well combined.
- Transfer the mixture into the prepared loaf pan and spread it evenly on the bottom of the pan. Place an extra piece of parchment paper on top of the bar mixture and press it down very tight and compact.
- Add the almond add-ins to the top of the bars, placing them side-by-side until they completely cover the top of the bars in 4 rows with 14 almonds in each row. (When you cut the bars vertically into 7 slices, each bar should have 2 vertical rows of almonds on each one or 8 almonds per bar.)
- Press the almonds down so they are slightly embedded into the bar mixture.
- Transfer the loaf pan to the freezer for approximately 60 minutes, or until the bars are firm.
Prepare the chocolate coating:
- After the bars have firmed in the freezer, add all ingredients for the chocolate coating to a small saucepan and melt on lowest heat, stirring until it is completely melted and smooth, taking care to not let it burn. Set aside.
Assembly:
- Prepare a cookie sheet lined with parchment paper. Set aside.
- Remove the loaf pan from the freezer and cut into 7 full-size bars or 14 mini bars.
- Dip each bar into the chocolate coating until the bars are completely covered on all sides; use a fork to flip them over and to allow the excess chocolate to drip off.
- Place the bars onto the prepared cookie sheet and return to the freezer for approximately 30 minutes, or until the chocolate hardens.
- Store in an air-tight container in the freezer or refrigerator until ready to serve, because the bars will get soft if left out at room temperature.
Notes
- Storage: Keep your vegan chocolate bars in an airtight container in the fridge for up to one week. Since coconut oil softens at room temp, these bars stay firm and fresh when chilled.
- Freeze for later: Want to stock up? Freeze them in a single layer on a baking sheet before transferring to a freezer-safe container. They’ll keep for up to 3 months—just let them thaw for 10-15 minutes before enjoying.
- Chocolate coating tip: If the chocolate thickens while dipping, reheat it in short bursts to keep it smooth and glossy. A little coconut oil helps with that silky finish!
- Shape it your way: Traditional bars, bite-sized minis, or even truffle-style balls—this recipe is flexible! Just adjust chilling time as needed.
- Nut-free option: Skip the almonds or swap in pumpkin seeds for a fun crunch without the nuts.
Nutrition
Calories: 505kcal | Carbohydrates: 33g | Protein: 6g | Fat: 43g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Sodium: 13mg | Potassium: 282mg | Fiber: 8g | Sugar: 22g | Vitamin A: 0.1IU | Vitamin C: 0.5mg | Calcium: 82mg | Iron: 3mg