Almond Joy Candy Bar Copycat (Gluten-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 2 tablespoons coconut oil to a small food processor or chopper cup. Pulse until the mixture holds together when pressed. It should look like slightly damp sand that clumps easily. If it feels dry, add 1 teaspoon maple syrup or coconut oil and pulse again.
- Line a baking sheet with parchment paper. Scoop the mixture into small portions, roll into balls, then gently press into short rectangular bars. Press 1 whole almond into the top of each bar. Freeze for at least 20 minutes until firm. This step makes dipping much easier and keeps the bars from falling apart.
- Add 1/2 cup chocolate chips to a microwave-safe bowl. Microwave in 30-second intervals, stirring well each time, until smooth. If the chocolate feels thick, stir in 1 to 2 teaspoons coconut oil so it coats the bars easily.
- Remove the bars from the freezer. Dip each bar into the melted chocolate, almond side first, then flip to coat completely. Lift with a fork, tap off excess chocolate, and return to the parchment-lined sheet. Sprinkle with flaky sea salt if using, then chill until the chocolate is set, about 15 minutes.
Video
Notes
Process until it clumps: The coconut mixture should hold together when pressed without feeling wet. If it stays crumbly, add maple syrup or coconut oil one teaspoon at a time until it binds.
Freeze before dipping: Freezing the bars is essential. Firm bars are much easier to dip and keep their shape instead of softening in the chocolate.
Thin the chocolate if needed: If the melted chocolate feels thick, stirring in a teaspoon of coconut oil makes dipping smoother and creates a thinner, more even coating.
Use a fork for dipping: Drop the bar into the chocolate, flip with a fork, then lift and tap off excess chocolate on the side of the bowl for a clean finish.
Work in batches: Keep the remaining bars in the freezer while you dip so they stay firm and easy to handle.
Did you make this recipe?Please let me know in the comments below how it turned out :)