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+ servings

Healthier Almond Joy Bars


  • Crust
  • ½ cup raw almonds
  • 1 cup unsweetened coconut flakes
  • 12 Medjool dates, pitted
  • 1 Tbsp vanilla
  • ¼ cup coconut oil, melted but not hot

  • Coconut Filling
  • 2 cups unsweetened coconut flakes
  • ½ cup coconut milk, canned
  • 2 tbsp honey (or maple syrup to make the recipe vegan)
  • fine grain sea salt

  • Topping
  • 12 oz dark chocolate, chopped (if you're not a dark chocolate fan, semi-sweet or milk are great)
  • 2 tsp coconut oil
  • 3-4 Tbsp almond butter
  • cacao nibs + hemp seeds for sprinkling, optional


  • Line an 8x8 inch square baking pan with parchment paper.
  • Crust
  • In the bowl of a food processor, add the almonds, coconut, dates, and vanilla.
  • Pulse four or five times
  • Add the coconut oil and pulse until it comes together, being careful not to over mix (it should be finely chopped and a little chunky)
  • Press the base mixture into the prepared pan and put it in the freezer to cool

  • Coconut Filling
  • In the bowl of the food processor (no need to clean it!) add the coconut, coconut milk, honey and a pinch of fine grain sea salt.
  • Pulse until you have a finely ground mixture. Remove the crust from the freezer and add the coconut filling, smoothing until even
  • Return the pan to the freezer

  • Topping
  • Melt the chocolate and coconut oil over a double boiler, stirring every 30 seconds until melted and smooth.
  • Stir in the almond butter
  • Remove the bars from the freezer and spread the chocolate over top.
  • Top with cacao nibs and hemp seeds if desired.
  • Cover the pan and place in the fridge for 30 minutes to 1 hour

  • To Serve
  • Warm your knife under hot water before cutting the bars into squares
  • The chocolate layer may pop off of the coconut layer as you cut the bars; don't worry, just push it back into place.
  • Keep the bars stored in a sealed container in the fridge or freezer