Healthy, Gluten-Free, No-Bake Treat
If you’re a fan of the classic Almond Joy candy but want a healthier version, these Almond Joy Bites are just the thing! Made with simple ingredients like unsweetened coconut, sweetened condensed coconut milk, and a touch of coconut oil, these bites are vegan, gluten-free, and refined sugar-free. They only take a few minutes to put together, no baking required. The combination of creamy coconut, rich chocolate, and crunchy almonds is a real treat.
Did You Know? The History of Almond Joy
Did You Know? The Almond Joy candy bar was introduced by the Peter Paul Candy Manufacturing Company in 1946, building on the popularity of their Mounds bar. The key difference? Almond Joys feature whole almonds, while Mounds are almond-free. Both share a coconut center coated in chocolate, making them longtime favorites. Today, Almond Joy is known for its satisfying combination of coconut, almond, and milk chocolate, but with this recipe, you can enjoy that same indulgence in a healthier form!
Why You’ll Love This Recipe:
- Healthier alternative: You get all the flavors of an Almond Joy but without any refined sugars or dairy.
- Quick and easy: Just five ingredients and minimal prep time make these bites a breeze to whip up.
- No-bake dessert: Perfect for those days when you don’t feel like turning on the oven.
- Great for sharing: Make a batch for yourself or bring them to a gathering—everyone will love them!
Ingredients
2 cups unsweetened finely shredded coconut
1 Can sweetened condensed coconut milk (1 cup)
1/2 tsp sea salt
24 almonds
1 cup Chocolate chips
2 tsp coconut oil
Key Ingredient Notes
- Unsweetened finely shredded coconut: This is the base of the bites, giving them a chewy texture and tropical flavor.
- Sweetened condensed coconut milk: Adds natural sweetness + helps bind the coconut together, making the bites creamy.
- Sea salt: Enhances the flavor by balancing out the sweetness and adding a touch of contrast.
- Almonds: The star of the show! Each bite gets topped with a whole almond for crunch.
- Chocolate chips: For that rich chocolatey coating. Use dairy-free chocolate if needed to keep the recipe vegan.
Instructions
Step 1: Make the coconut base
Combine all of the coconut base ingredients (coconut, coconut oil, vanilla, sea salt, and maple syrup) to your food processor, processing 40 seconds or so until it creates a stickier/tacky texture. Don’t over-processes or the coconut will release extra oil.
Divide the coconut mixture amongst your mini muffin pan, pressing and packing the mixture down as firmly as you can into each crevice.
Step 2: For the chocolate mixture
In a mixing bowl, add your chocolate chips or chopped chocolate bars and coconut oil. Heat in the microwave in 30 second increments, stirring well between each, until completely melted and smooth. You can also use the double-boiler method to melt the chocolate if you want to skip the microwave.
Step 3: Coat in Chocolate
Add some chocolate to the top of each bite, covering the coconut layer entirely. I use the back of my spoon to help smooth it out. Add an almond to the center of each one.
Step 3: Freeze
Place the tray in the freezer for 3-4 hours, before removing them from the pan and storing in an air-tight container in the freezer.
Why Freeze Between Layers?
Freezing the bars between each step helps the layers hold together and makes slicing much easier. It ensures that your nougat and caramel don’t mix into one big mess, and the chocolate stays perfectly smooth and glossy. Trust me, this trick will give your homemade Milky Ways that professional, clean-cut look—and you’ll feel like a candy-making pro!
Storage & Prep Tips:
Storage: Keep these in the freezer for a quick grab-and-go treat. They’ll last up to two weeks in an airtight container.
Mold Matters: I love using a silicone mini muffin tin for perfectly portioned bites. You could also use a loaf pan lined with parchment paper for easy removal if you prefer bars.
How to Make Almond Joy Bites Without a Food Processor
If you don’t have a food processor, don’t worry! You can still make this recipe with a few simple adjustments:
- In a large bowl, combine the shredded coconut, sweetened condensed coconut milk, and sea salt. Stir everything together well until the mixture is sticky and holds together. You might need to press it together with your hands to get the right texture.
- Once combined, divide the mixture into a mini muffin pan, pressing it down as firmly as possible.
- From there, follow the rest of the recipe as usual, melting the chocolate and adding an almond on top of each bite.
Mini Muffin Tin
Non-stick & Easy to Release: flexible silicone cupcake tray has a non-stick surface
Easy to Clean & Dishwasher Safe: The non-stick surface of our muffin tins makes cleaning a breeze. Rinse with water or place in the dishwasher
Multifunction: These cupcake pans are perfect for muffins, cupcakes, egg muffins, pizza muffins, cheesecake, baked oatmeal, etc..
Tips for Making Healthy Almond Joy Bites
How to make them without a muffin tin:
No muffin tin? No problem! Just line a loaf pan with parchment paper and press the coconut mixture evenly into the bottom. Once it’s all packed in, pour the melted chocolate on top and sprinkle the almonds across the surface. Pop it into the freezer for 3-4 hours to set. When you’re ready to serve, let it sit at room temperature for about 20 minutes—this makes cutting it into bite-sized bars much easier.
How long do Almond Joy Bites last?
Stored in an airtight container, these bites will last several weeks in the fridge or up to two months in the freezer. Honestly, I prefer them straight from the freezer! They hold up perfectly and have that satisfying crunch I love.
Can you use dark or white chocolate?
Absolutely! If you’re a fan of coconut and white chocolate, you’re in for a treat because that combo is delicious. You can easily swap out the chocolate chips for your favorite type—whether it’s dark, white, or even a mix!
Can the almonds be toasted or roasted?
Yep! I like to toast my almonds at home because store-bought roasted almonds often have inflammatory oils I try to avoid. Just toast them in the oven, let them cool completely, and then use them in this recipe for a delicious roasted flavor.
Love Mounds instead of Almond Joy?
If Mounds are more your style, simply leave the almonds out, and voilà—you’ve got yourself a healthy version of homemade Mounds bars!
Substitution Tips:
Chocolate chips: If you’re dairy-free, opt for dark chocolate or dairy-free chocolate chips.
Protein powder: If you don’t have protein powder, you can use additional oat flour or almond flour. The texture may change slightly, but the flavor will still be on point!
Almond butter: Feel free to swap almond butter for peanut butter, sunflower seed butter, or even cashew butter depending on your taste preference.
Recipe Additions & Variations
- Add a Drizzle of Caramel: If you’re feeling extra indulgent, drizzle a bit of homemade or store-bought caramel sauce over the top of your bites before freezing. It adds a sweet and salty layer that complements the coconut and chocolate perfectly.
- Mix in Protein Powder: Want to boost the nutrition? You can mix a scoop of vanilla or chocolate protein powder into the coconut base. This will add extra protein and make these bites a great post-workout treat.
- Coconut Texture: If you prefer a finer texture, you can pulse the shredded coconut a few times in your food processor before mixing it with the condensed coconut milk. This helps create a smoother bite without compromising the coconut flavor.
- Swap for Nut-Free Version: If you’re allergic to nuts or want to make these for someone who is, swap the almonds for pumpkin or sunflower seeds. The bites will still have a great crunch, and they’ll be allergy-friendly!
- Don’t have sweetened condensed coconut milk? You can make your own by simmering full-fat coconut milk with a bit of maple syrup or honey until it thickens into a sweet, creamy consistency. Just be sure to let it cool before using it in the recipe.
Almond Joy Bites
Print RecipeIngredients
- 2 Cups Unsweetened Finely Shredded Coconut
- 1 Cups Sweetened Condensed Coconut Milk 11.25oz Nature's Charm, 1 Can
- 1/2 tsp Sea Salt
- 1 Cup Chocolate Chips
- 2 tsp Coconut Oil
Instructions
- 1. Combine all of the coconut base ingredients (coconut, sweetened condensed milk, and sea salt) and stir until combined.
- 2. Divide the coconut mixture amongst your silicon mini muffin pan, pressing and firmly packing the mixture down. Freeze for 20 minutes before adding the chocolate to the top.
- 3. In a mixing bowl, add your chocolate chips and coconut oil. Heat in the microwave in 30 second increments, stirring well between each, until completely melted and smooth.
- 4. Add some chocolate to the top of each bite, covering the coconut layer completely. Smooth out each top for even coating.
- 5. Put an almond to the center of each one. Freeze for 2 hours or overnight.
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