Vegan Almond Joys
These homemade copy-cat Almond Joy bars are so delicious and easy to make! The coconut filling is creamy and flavorful, along with lots of crunchy almonds and of course covered in chocolate. I promise you won’t miss the real ones at all!
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My all-time favorite chocolate bars are Almond Joys, I absolutely love coconut and of course chocolate. Sadly, they’re not vegan and I really missed eating them so I decided to make my own.
This recipe is a bit healthier than Almond Joys since it has less sugar, and of course no dairy. In total there are only 8 simple ingredients and a few easy steps to prepare them. The only hard part about this recipe is waiting for them to be ready!
Easy step-by-step instructions with video
Place the coconut flakes and corn starch in a food processor, pulse for about 1 minute.
Add the coconut mixture into a medium nonstick saucepan along with the agave, coconut milk (I used Goya), and vanilla. Cook on low heat for 25 minutes, stirring occasionally until thick and creamy.
Pour the mix into a small pan and freeze for 20 minutes or until cooled. While the mix cools, toast the almonds in an ungreased pan for 2 – 3 minutes on medium heat shaking the pan.
Stir the cooled coconut and portion out 12 small bars with the use of 2 spoons onto a large parchment-lined baking sheet. Use an offset spatula or butter knife to smooth out the tops and sides.
Press 3 almonds on each bar and freeze for 1 hour.
Melt the chocolate chips and coconut oil in a double boiler until smooth and let cool slightly. Remove the bars from the freezer and quickly dip each one in the melted chocolate with the help of a fork, letting the excess chocolate drip off. Place on a parchment-lined plate/baking sheet and refrigerate until set.
How to melt the chocolate in the microwave?
If you don’t want to melt the chocolate in a double boiler (shown in the video), you can easily melt it in a microwave-safe bowl in 30-second intervals, stirring the chocolate in between each interval until melted and smooth.
A few tips
Work quickly when dipping the bars in the melted chocolate. I like to let the chocolate cool a bit before dipping the bars in it.
Be careful not to overheat the chocolate or it will become thick and hard to use. The best way to melt chocolate is in a double boiler.
When using a double boiler make sure the water isn't boiling, I leave it on the lowest heat possible to avoid burning the chocolate.
Keep these bars in an airtight container in the refrigerator for 5 – 7 days.
Although you can let the chocolate set at room temperature, these bars are delicious cold!
I used Enjoy Life Vegan Dark Chocolate Chips (they also have semi-sweet chocolate); another delicious option is the Nestle Allergen Free Semi-Sweet Chocolate Chips.
Try this recipe and let me know in the comments what you thought.
Relax, bake, enjoy!
This recipe is also available in Spanish: Almond Joys Veganos
Vegan Almond Joys
Ingredients
- 1 ½ cup sweetened coconut flakes
- 5 tsp corn starch
- ¼ cup agave nectar
- 1 – 13.5 oz can of coconut milk
- 2 tsp vanilla extract
- 9 oz vegan chocolate chips (1 ½ cups)
- 1 TBSP coconut oil
- ¼ cup unsalted almonds (36 almonds)
Instructions
- Place the coconut flakes and corn starch in a food processor, pulse for about 1 minute (check my video for texture).
- Add the coconut mixture into a medium nonstick saucepan along with the agave, coconut milk, and vanilla. Cook on low heat for 25 minutes, stirring occasionally until thick and creamy.
- Pour the mix into a small pan and freeze for 20 minutes or until cooled. While the mix cools, toast the almonds in an ungreased pan for 2 – 3 minutes on medium heat shaking the pan.
- Stir the cooled coconut and portion out 12 small bars with the use of 2 spoons onto a large parchment-lined baking sheet. Use an offset spatula or butter knife to smooth out the tops and sides.
- Press 3 almonds on each bar and freeze for 1 hour.
- Melt the chocolate chips and coconut oil in a double boiler until smooth and let cool slightly. Remove the bars from the freezer and quickly dip each one in the melted chocolate with the help of a fork, letting the excess chocolate drip off. Place on a parchment-lined plate/baking sheet and refrigerate until set. Enjoy!
