Almond Joy Candy Bars (Gluten-Free, Dairy-Free)
Healthy almond joy candy bars with coconut, almond flour, maple syrup, and dark chocolate taste even better than store-bought. This gluten-free, dairy-free, no-bake recipe uses six clean ingredients, no sweetened condensed milk, and are easy to make.
These healthy almond joy candy bars with coconut, almond flour, and maple syrup taste even better than the original. I make these with just five clean ingredients that are naturally gluten-free and dairy-free, so they’re perfect when you’re craving chocolate and coconut. What sets this recipe apart is using almond flour and maple syrup instead of sweetened condensed milk. This creates a smoother, way more pleasant texture instead of that overwhelming mouthful-of-coconut feeling, plus you get healthy fats and fiber.
After ditching store-bought candy bars, I’ve loved testing different coconut-to-almond flour ratios before landing on this one. Now, my teenagers literally choose these over gas station Almond Joys. I keep a batch in my freezer at all times because the dark chocolate coating with flaky sea salt hits that sweet-salty craving just right. With only six ingredients and no baking required, you’ll have homemade candy bars ready in under 30 minutes.
Why You’ll Love This Almond Joy Candy Bars Recipe
- Better than store-bought: These taste like authentic Almond Joy bars but without the inflammatory oils, artificial ingredients, and processed sugars that can trigger digestive issues.
- Perfectly balanced coconut flavor: The almond flour creates a smooth, pleasant texture instead of that overwhelming mouthful-of-coconut feeling you get with other recipes.
- Freezer-friendly convenience: Make a double batch and store individually in the freezer for a satisfying sweet treat that’s always ready when cravings strike.
- Simple five-ingredient recipe: No complicated techniques or hard-to-find ingredients—just blend, shape, dip, and chill for homemade candy bars in 30 minutes.
Ingredients & Substitutions
Here is everything you need to make almond joy candy bars:
- Unsweetened Shredded Coconut: Creates the signature coconut base with natural sweetness and chewy texture. You can swap with sweetened coconut if that’s what you have, but reduce the maple syrup to 2-3 tablespoons to avoid overly sweet bars.
- Almond Flour: This is the secret ingredient that transforms these from dry coconut balls into smooth, satisfying candy bars. The finely ground almonds add healthy fats and protein that bind everything together.
- Maple Syrup: Naturally sweetens these bars while helping bind the ingredients together—no sweetened condensed milk needed. The maple flavor tastes great with coconut and chocolate. Honey works as a 1:1 substitute, but the bars will be slightly stickier and sweeter.
- Coconut Oil: Helps the bars solidify when chilled so they hold their shape perfectly for dipping in chocolate. You can use refined coconut oil if you want zero coconut flavor, or virgin coconut oil for a subtle tropical taste.
- Chocolate Chips: Use your favorite dairy-free dark chocolate chips for coating—I love the 60-70% cacao range for that authentic Almond Joy chocolate shell. Enjoy Life brand works great for allergy-friendly bars, or use regular chocolate chips if dairy isn’t a concern.
- Whole Almonds: One almond pressed into the top of each bar gives you that classic Almond Joy look and satisfying crunch. You can use raw or roasted depending on your preference.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
- Gluten-Free: This recipe is naturally gluten-free as written—just double-check your chocolate chips don’t contain any hidden gluten.
- Dairy-Free: Use dairy-free chocolate chips like Enjoy Life or Lily’s dark chocolate to keep these completely dairy-free.
- Vegan: Choose dairy-free chocolate chips and this recipe is automatically vegan-friendly with all plant-based ingredients.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Almond Joy Candy Bars Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Blend the Coconut Mixture
Add 2 cups unsweetened shredded coconut, 1/4 cup almond flour, 1/4 cup maple syrup, and 1 tablespoon coconut oil to a small food processor, chopper cup, or high-speed blender. Pulse until the mixture comes together and holds its shape when pressed—it should look like slightly wet sand that clumps together easily. If the mixture seems too dry and won’t hold together, add another teaspoon of maple syrup or coconut oil.
Step 2: Shape the Bars
Line a baking sheet with parchment paper. Use a small cookie scoop or tablespoon to portion out the mixture, then roll each portion into a ball between your palms. Place on the prepared baking sheet and gently press and shape each ball into a small rectangular bar.
Gently press one whole almond into the center top of each bar. Place the baking sheet in the freezer for at least 20 minutes to allow the coconut oil to solidify completely—this crucial step makes dipping in chocolate so much easier and prevents the bars from falling apart.
Step 3: Melt the Chocolate
Add 1/2 cup chocolate chips to a microwave-safe bowl and microwave in 30-second increments, stirring thoroughly between each interval, until the chocolate is completely smooth and glossy. If your chocolate seems too thick for easy dipping, stir in 1-2 teaspoons of coconut oil to achieve a pourable, silky consistency that will create a thin, professional-looking chocolate shell.
Step 4: Dip and Finish
Remove the bars from the freezer. Working with one bar at a time, drop it into the melted chocolate almond-side down, then use a fork to flip it over so the chocolate coats all sides. Lift the bar with the fork and gently tap the fork against the side of the bowl to allow excess chocolate to drip off—this prevents thick, gloppy chocolate coating.
Place the dipped bar back on the parchment-lined baking sheet and immediately sprinkle with a pinch of flaky sea salt before the chocolate sets. Repeat with remaining bars, then refrigerate or freeze until the chocolate is completely set, about 15 minutes.
My Expert Recipe Tips
- Process the mixture enough: Your coconut mixture should clump together when squeezed and hold its shape without being wet or oily. If it’s too crumbly and won’t stick together, add more maple syrup one teaspoon at a time until it binds properly.
- Freeze before dipping: This is non-negotiable for success—frozen bars are firm enough to handle the chocolate dipping without falling apart. Skipping this step results in a melty mess that’s impossible to coat evenly.
- Use a fork for dipping: Drop each bar into the chocolate, flip with a fork, then lift it out while gently tapping the fork on the bowl edge. This professional technique creates that thin, crisp chocolate shell instead of thick, chunky coating.
- Work quickly with chocolate: Melted chocolate begins to thicken as it cools. If your chocolate gets too thick, pop it back in the microwave for 10-15 seconds to restore that silky dipping consistency.
- Add coconut oil to chocolate: A teaspoon or two of coconut oil mixed into melted chocolate creates a thinner coating that sets with a satisfying snap—just like real candy bars.
Delicious Serving Suggestions
- After-dinner dessert: Keep these in the freezer and enjoy one straight from the freezer after dinner. You’ll love how the frozen chocolate shell cracks with each bite, revealing that perfectly chewy coconut center.
- Afternoon energy boost: When that 3 PM energy slump hits, one of these provides satisfying sweetness plus healthy fats and fiber that actually sustain you—unlike candy bars that leave you crashed 30 minutes later.
- Party or gift idea: These look so professional that people can’t believe they’re homemade. I package them in small boxes for holiday gifts, and everyone always asks for the recipe.
Frequently Asked Questions
Do you love homemade candy bars? Check out more of my easy chocolate bar recipes:
Almond Joy Candy Bars (Gluten-Free, Dairy-Free)
Ingredients
- 2 cups unsweetened coconut
- 1/4 cup almond flour
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1/2 cup chocolate chips
- 16 almonds
Instructions
- Add 2 cups unsweetened shredded coconut, 1/4 cup almond flour, 1/4 cup maple syrup, and 1 tablespoon coconut oil to a small food processor, chopper cup, or high-speed blender. Pulse until the mixture comes together and holds its shape when pressed—it should look like slightly wet sand that clumps together easily. If the mixture seems too dry and won't hold together, add another teaspoon of maple syrup or coconut oil.
- Line a baking sheet with parchment paper. Use a small cookie scoop or tablespoon to portion out the mixture, then roll each portion into a ball between your palms. Place on the prepared baking sheet and gently press and shape each ball into a small rectangular bar.
- Gently press one whole almond into the center top of each bar. Place the baking sheet in the freezer for at least 20 minutes to allow the coconut oil to solidify completely—this crucial step makes dipping in chocolate so much easier and prevents the bars from falling apart.
- Add 1/2 cup chocolate chips to a microwave-safe bowl and microwave in 30-second increments, stirring thoroughly between each interval, until the chocolate is completely smooth and glossy. If your chocolate seems too thick for easy dipping, stir in 1-2 teaspoons of coconut oil to achieve a pourable, silky consistency that will create a thin, professional-looking chocolate shell.
- Remove the bars from the freezer. Working with one bar at a time, drop it into the melted chocolate almond-side down, then use a fork to flip it over so the chocolate coats all sides. Lift the bar with the fork and gently tap the fork against the side of the bowl to allow excess chocolate to drip off—this prevents thick, gloppy chocolate coating.Place the dipped bar back on the parchment-lined baking sheet and immediately sprinkle with a pinch of flaky sea salt before the chocolate sets. Repeat with remaining bars, then refrigerate or freeze until the chocolate is completely set, about 15 minutes.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
This is delicious!! it tastes just like the real deal, but better. My husband loved them. This is what I am going to make for a Halloween treat for my family. Thank you for this recipe.
Linda! Thank you so much for sharing this with me!! I love that you’ll be making them as a Halloween treat 🙂
This is one of my husband’s favorite candy bars so I can’t wait to make a healthy version for him! Thank you!
Fantastic, Georgia! I hope he loves these 🙂
You’ll be surprised how easy these are to make! And you can customize them with any chocolate you like 🙂 Please let me know how they turn out.