Chewy coconut filling, crunchy whole almonds, and a smooth chocolate shell — these healthy Almond Joy bars are the homemade version of your favorite candy bar, and are soooo much better than anything you’d find at the store! Made with just 5 simple ingredients, completely no-bake, gluten-free, and dairy-free, they’re just as delicious as the real thing, but NO corn syrup or refined sugar. I make a batch every couple of weeks and keep them in the fridge for whenever a chocolate craving strikes – which, if I’m being honest, is daily.
If you’re already obsessed with my 6-Ingredient Healthy Snickers and 4-Ingredient Date Caramels, these Almond Joy bars are the next addition to your healthy candy collection. One bite and you’ll never reach for the store-bought version again!
Why You’ll Love These Healthy Almond Joy Bars
- Just 5 ingredients! Shredded coconut, coconut oil, honey, chocolate chips, and almonds. No condensed milk, no corn syrup, no refined sugar – just simple, healthier ingredients that come together into something truly incredible.
- No-bake and super easy. Food processor, loaf pan, freezer. That’s all the equipment you need. The most “difficult” part of this recipe is waiting for the chocolate to set – and trust me, the wait is so worth it.
- Gluten-free and dairy-free. Naturally free of both gluten and dairy, making these bars accessible for almost everyone. Just use your favorite dairy-free chocolate chips and you’re all set.
- Tastes just like the real thing – but WAY healthier. The chewy coconut filling, the crunch of the whole almonds, the snap of the chocolate shell – it’s all here!
- Great for meal prep and gifting. Make a batch and keep them in the fridge all week for a ready-to-grab sweet treat. They also make the most impressive homemade gift – nobody needs to know how easy they were to make!
Sam’s Recipe Tips
- Don’t over-blend the coconut filling. This is the most important tip in the whole recipe. Pulse – don’t blend continuously – and stop as soon as the mixture sticks together when pressed. Over-blending will turn it into a greasy coconut paste that won’t hold its shape as a bar.
- Press the coconut layer firmly into the pan. The more firmly you press the filling into an even layer, the cleaner and more uniform your bars will look once cut. Use the bottom of a flat measuring cup to really pack it in.
- Freeze the coconut base before dipping. The filling needs to be completely firm and cold before you dip it in chocolate. If it’s too soft, the bars will fall apart in the chocolate. 20–30 minutes in the freezer is the minimum – longer is even better.
- Use a fork for dipping. A fork gives you the most control when coating the bars in chocolate and lets the excess drip off cleanly. A dipping tool also works great if you have one.
- Add a pinch of flaky sea salt on top. Completely optional, but highly recommended! A little flaky sea salt on top of the almonds takes these bars to an entirely different level.
Storage Instructions
In the fridge: Store in an airtight container in the refrigerator for up to 2 weeks. These bars are best served cold straight from the fridge – the coconut filling stays firm and the chocolate shell has the perfect snap.
In the freezer: These Almond Joy bars freeze beautifully! Store in an airtight container or zip-lock freezer bag for up to 2 months. Layer between sheets of parchment paper so they don’t stick together. Let sit at room temperature for 5 minutes before eating for the best texture, or enjoy them straight from the freezer if you like them extra firm and cold.
Note: These bars will soften and the chocolate may get a little melty at room temperature, so always store them cold. Do not leave out on the counter for extended periods!
5-Ingredient Healthy Almond Joy Bars
Equipment
- 1 food processor
- 1 9×4-inch loaf pan
- 1 small bowl
Ingredients
For the coconut filling:
- 2 cups unsweetened shredded coconut
- 1/4 cup coconut oil melted
- 1/4 cup honey or maple syrup
For the chocolate layer:
- 1 cup chocolate chips
- 2 teaspoons coconut oil
For topping:
- 1/2 cup whole almonds
Instructions
- Line a 9×4-inch loaf pan with parchment paper.
- Add all of the coconut filling ingredients in a food processor and pulse until the coconut is finely chopped, and the mixture sticks when pressed together (be very careful not to blend the mixture too much!).
- Transfer the coconut mixture to your prepared loaf pan and press it into an even layer. Transfer it to the freezer for about 20-30 minutes.
- While the coconut filling is in the freezer, prepare the chocolate layer by melting the chocolate chips and coconut oil together in either the microwave or over a double boiler until completely smooth.
- Remove the coconut bars from the freezer, and cut them into 12 squares. Dip each square into melted chocolate, then transfer them to a plate line with parchment paper. While the chocolate is still wet, place one or two almonds on top of each bar.
- Once all bars are coated in chocolate and topped with almonds, transfer them back to the freezer to set for about 10 minutes, or until the chocolate has hardened.Either enjoy the almond joy bars right away, or store in an airtight container in the fridge for up to two weeks!