Almond Joy Bars
Updated Jun 24, 2025
These homemade Almond Joy bars are made with only 5 ingredients: coconut flakes, honey, whole almonds, coconut oil, and baking chocolate.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Homemade Almond Joy Bars are so good!
I know I’m biased, but these homemade Almond Joy bars blow the store-bought ones out of the water. They’ve got that same chewy coconut center, the crunch from the almond, and the chocolate shell, but without the laundry list of ingredients you need a science degree to pronounce.
I’m not going to sit here and pretend these Almond Joys are a health food, but I do like knowing exactly what’s in them. Just a handful of pantry staples, no fillers. I keep a batch in the fridge for when I want something sweet that actually tastes like something real.
Happy Cooking!
– Yumna
Almond Joy Bar Ingredients
- Unsweetened shredded coconut: You should be able to find pre-shredded coconut at any grocery store! Just make sure it’s unsweetened (your bars will be too sweet, otherwise).
- Coconut oil: It helps the chocolate spread easier.
- Honey: Honey is a great natural sweetener for these bars, plus it works as a binding agent to hold all the ingredients together.
- Raw almonds: Select almonds that do not contain salt, and you can toast the almonds for added flavor.
- Baking chocolate: I like baking chocolate because it melts extra evenly, but a standard chocolate bar will work, too.
How to Make Almond Joy Bars
Almond Joy Bar Recipe
Ingredients
- 1 ½ cups unsweetened shredded coconut
- ¼ cup coconut oil melted
- ¼ cup honey
- 18 raw almonds
- 4 ounces baking chocolate melted
Instructions
- Line a loaf pan with parchment paper. Set aside.
- Mix the shredded coconut, melted coconut oil and honey in a large bowl until well combined and sticky.
- Press the mixture into the prepared pan. Line the almonds evenly across the filling in 3 rows of 6. Press lightly to secure.
- Chill in the refrigerator until completely firm, at least 2 hours or overnight
- Once solid, lift from the pan using the parchment paper, and use a very sharp knife to cut into 18 equal squares.
- Use a fork to dip each bar into the melted chocolate. Allow any excess chocolate to drip and place back on the parchment paper.
- Refrigerate again until the chocolate sets, about 30 minutes. Keep refrigerated until ready to serve.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use a food processor. To mix your shredded coconut, oil, and honey, it’s helpful to use a food processor, as it’ll make your ingredients more compact for easier packing and better presentation. (Just don’t overmix and lose the texture of the coconut flakes.) This is not a must, though!
- Avoid chocolate chips. It can be tempting to use chocolate chips if you have ’em on hand, but they actually have an ingredient that prevents them from melting quickly. Chocolate bars or baker’s chocolate will melt more evenly to coat your almond joy bars!
- Line your pan. Laying parchment paper down will keep your almond joys from sticking to whatever surface you’re working on. Plus, it’ll make clean-up way easier.
- Use a fork to dip your almond joy bites into the chocolate. The fork will help your excess chocolate drip back into the bowl so you’re not wasting any!
Serving Ideas
- Crumble your almond joys over ice cream. These sweet little morsels are amazing as a crunchy, coconut-y topping on a big bowl of vanilla ice cream.
- Top a cake. Small, flavor-packed bites like these look (and taste) fantastic on top of a simple frosted birthday cake. They’ll even work as cupcake garnishes!
- Make trail mix. I love to keep trail mix on hand as an easy, filling, protein-heavy snack when I need a boost throughout the day! A few of these almond joy bites (chopped up) make for an easy sweet, hearty treat shaken in with a bag of salted mixed nuts.
FAQs
As long as you store these almond joy treats in an airtight container, they’ll last in the fridge for several weeks (though, I rarely make it that long without eating them all)!
Absolutely. Just add your pieces of almond joy to a freezer-safe container or bag before storing them in the freezer (they should last for 4-6 months). When you’re ready to eat unthaw a few at a time in the fridge overnight.
You can! Just know that, without milk chocolate, you won’t be making classic, *true* almond joys. But, don’t let that stifle your cooking creativity! If you want to make dark or white chocolate almond joy desserts, go for it. Variety is always a good thing when it comes to chocolate!
Comments
I was really surprised these are so good! My brother is begging me to make almond joys and I’m going to see if he can tell the difference. I love them!
Thank you! They’re so good, right? I hope your brother enjoys them, too! Happy taste test-ing!
See All Comments