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Healthy Almond Joys

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Wholesome, no-bake treats with chewy coconut, rich chocolate, and crunchy almonds – a healthier take on a classic candy bar.

Ingredients

Scale
  • 2 1/2 cups unsweetened finely shredded coconut
  • 5 tbsp maple syrup or honey
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • pinch of sea salt
  • 1 cup Chocolate bars, chopped or chocolate chips
  • 2 tsp coconut oil
  • raw almonds

Instructions

  1. Combine all of the coconut base ingredients (shredded coconut, maple syrup or honey, melted coconut oil, vanilla extract, and sea salt) in a food processor.
  2. Process for 40 seconds until the mixture is sticky and tacky.
  3. Do not over-process to prevent excess oil release.
  4. Divide the coconut mixture among a mini muffin pan.
  5. Press and pack the mixture down firmly into each crevice.
  6. Alternatively, form the coconut mixture into rectangular bar shapes on a parchment-lined baking sheet.
  7. Place chopped chocolate or chocolate chips and 2 tsp coconut oil in a microwave-safe bowl.
  8. Heat in the microwave in 30-second increments, stirring well between each, until completely melted and smooth.
  9. Alternatively, melt the chocolate using a double-boiler method.
  10. Spoon melted chocolate onto the top of each coconut bite, covering the coconut layer entirely.
  11. Use the back of a spoon to smooth out the chocolate.
  12. Place one raw almond in the center of each chocolate-covered bite.
  13. Place the tray in the freezer for 3-4 hours until firm.
  14. Carefully remove the Healthy Almond Joys from the pan.
  15. Store in an airtight container in the fridge or freezer.
  16. For classic bar shapes: After forming rectangles, freeze for 30 minutes to an hour until firm.
  17. Dip each firm bar into the melted chocolate.
  18. Place dipped bars on a parchment-lined plate or baking sheet.
  19. Add almonds on top of the melted chocolate if not pressed into the coconut base.
  20. Place the pan back in the freezer for two hours until set.
  21. Move to an airtight container and store in the fridge or freezer.

Notes

Use unsweetened coconut for better sweetness control.
Do not over-process the coconut base; stop when tacky.
Press the coconut mixture very firmly into the molds.
Melt chocolate slowly in short bursts to prevent burning.
Store in the freezer and let sit out briefly before serving for best texture.

Find it online: https://familiesrecipes.com/healthy-almond-joys/