Vegan Almond Joys

I know, anoooother sweets recipe? C’mon Amanda. Aren’t we trying to be more healthy?
Well, you’ll be totally over it when you try these vegan versions of the candy Almond Joy!  You can thank me later. 🙂 One of my favorite candy bars from before becoming vegan was an Almond Joy, for sure, and I just loooove coconut.

This recipe is actually a staple at my family events because I always bring it. It’s so easy to make, includes ingredients that I usually have, and is just so delicious! Everyone always raves about them, so I know you’ll love them too! 


With only 7 ingredients (I forgot the coconut oil in the picture, forgive me) and a food processor, this couldn’t be an easier, more heavenly tasting dessert to make. Now, I only made about 10-15 of these, but usually I double, or even triple, the recipe when I’m taking it to an event, because everyone’s going to want more than one.

First, you have to process the almonds in a food processor until it looks similar to the picture below. More of a meal, but some chunks are fine. 8

Then, you add the dates, maple syrup, almond extract, and coconut flakes in with almond bits and process until well combined. You may have to stop and scrap the sides in between to make sure everything gets mixed well.


You can empty the mixture into a bowl and start forming out your Almond joys. I like to use a piece of parchment paper to lay each one on. This makes them easier to remove after you’ve added the chocolate. You want to pack them tightly so they stay together well. Depending on the size of each, you should be able to make about 10-15. I used about a half dollar sized ball and formed it a bit like traditional Almond Joys and got 13 this particular time. Then with your remaining almonds, you can just press one  into the tops of each bar, or ball, or whatever shape makes you happy.  Throw them into the freezer while you melt your chocolate chips. The freezer just aids in holding them together.


Now you need to melt the dairy-free chocolate chips with the coconut oil. If you have a double boiler, awesome for you and feel free to use that, but if not, don’t worry! You can use a shallow pan/pot and add water and set it on a low temperature and add the chocolate chips and oil to a bowl (glass, or something else safe for higher temperatures)  and set that bowl inside the hot water pan. Stir the chocolate chips/oil continuously and keep the heat low, so none of it burns. Even if only a little burns, it puts that awful burnt taste throughout it all and ruins it.


After a few minutes, the chocolate should be all luscious and smooth. Now you can put the melted chocolate in a piping bag (or even a zip lock bag can work for this), cut a small hole and cover the bars from the freezer with the chocolate. You can simply dip them into the chocolate if you want them completely coated, but I like them best with just a nice amount over the top. Not to mention the chocolate goes further that way, and it makes them less messy when eating. But if you did want to dip them completely into the chocolate, you may want to double the chocolate chips and coconut oil.


After you cover them all in melted chocolate, put them back in the freezer for about an hour and let the chocolate harden and you have these delicious vegan versions of Almond Joys that I’m certain everyone, including yourself, will love!



Vegan Almond Joys RECIPE

Prep time: 10 minutes
Cook time: 5-10 minutes
Set time: 1 hour+
Servings: 10-15 bars


  • 1 cup of raw, plain whole almonds
  • 1 cup of unsweetened coconut flakes
  • 12 dates
  • 1 tbsp maple syrup
  • 1 tsp almond extract
  • 1/2 cup of dairy-free chocolate chips
  • 1/4 tbsp coconut oil


  1. Take half of your almonds (1/2 cup) and process them in a food processor for about a minute, or until they are ground with smaller chunks (see picture above for reference)
  2. Add the coconut flakes, dates, maple syrup, and almond extract to the ground almonds in the food processor and process again until well combined.
  3. Empty mixture into a bowl. Form mixture into tight ovals (or whatever shape your heart desires) and set on a plate or baking sheet, with parchment paper.
  4. Add a whole almond on top of each bar and set in the freezer to harden while you prepare the chocolate
  5. In a shallow pan, warm water on low. Add a safe, smaller, bowl to the water.
  6. Add the chocolate chips and coconut oil to the bowl and stir constantly until chocolate is melted and smooth (about 5-10 minutes).
  7. Remove the almond bars from the freezer.
  8. Pour melted chocolate into a piping bag, cut a small hole at the end, and cover the almond bars with as much chocolate as you wish.
  9. Return them to the freezer for at least an hour to harden, then ENJOY!


Amanda PP

1 Comment

  1. Pingback: Vegan Milky-Way Ice-cream Bars – Produce Powered

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