These salty-sweet, SUPER easy, no-bake bars taste like a frozen Almond Joy! They’re the perfect healthy summer treat that’s paleo and vegan friendly!
Delicious things, layered on top of each other and then DUNKED in chocolate and sea salt.
Salty-sweet-ice-cold-frozen treats that taste like an ALMOND JOY.
I’ve got them. And, considering you’ve loved both the coconut almond chocolate lava cake recipe AND the almond joy baked donut recipe, me thinks that you’re gonna WANT THEM.
I might be breaking some sort of “Food Blogging Code” by posting 2 “healthy-candy-bar-esque” recipes SOSO close to each other, since we just had Paleo Homemade Twix Bars on Friday, and it’s been a hot minute since homemade paleo almond joy bars and almond joy coconut ice cream bars. I I have also been dreaming about these Paleo Almond Joy, from Beaming Baker lately. BUTTTT think of the layers of chewy-sweet date crust topped by luscious coconut cream and smooth, rich ALMOND BUTTER.
PLUS CHOCOLATE AND SALT AND CRUNCHY LITTLE ALMOND PIECES.
I knew that would make you understand. You loved the coconut
Back away from the deliciousness for one second though, because we’re not talking about them JUUUUST yet.
It’s time for the monthly roundup with my blogging girlz, and we’re bringing you a whole WHACK of no-bake recipes. The weather is heatin’ UP, so your mouth is gettin’ DOWN on the no-oven-required-recipes.
Here’s what we got:
Gina has these Chocolate Cranberry Puffed Millet Cookies! These puffed millet cookies are a no bake treat coated in dark chocolate and filled with dried cranberries and toasted macadamia nuts. Click HERE to get the recipe!
Brittany is bringing some Chocolate Caramel Banana Ice Cream Bars! A healthy frozen treat, these banana ice cream bars are topped with date caramel, sprinkled with walnuts and coated with a crunchy chocolate magic shell. They’re absolutely delicious, vegan, gluten-free and paleo! Click HERE to get the recipe!
Lexi has these adorable Easy Kiwi Pops! Easy, customizable, and totally perfect for the summer months these Kiwi pops or bites are coated in chocolate and drizzled with your favorite toppings! Click HERE to get the recipe!
Davida has some mouthwatering Raw Walnut Brownies! 4 ingredients is all you need to make these Raw Walnut Brownies. They’re gluten-free, vegan, paleo and refined-sugar-free but still taste incredible! Plus they take just 5 minutes to whip up! Click HERE to get the recipe!
Finally, Lee has some delish Raw Lemon Coconut Bars! These raw Lemon Coconut Bars are naturally sweetened, gluten-free, vegan, paleo, and a perfectly refreshing dessert! Click HERE to get the recipe!
Now that you’ve seen all the other recipes, I give you permission to slowly approach the frozen treats that will BASICALLY define your hopes and dreams of all things YUM.
No big deal. Except, IT IS.
Fun/lazy Taylor fact about these creamy-dreamy treats that fall in the category of WANT TO EAT FOREVER on the scale of 1-10 tastiness:
When I first developed them, they had no crust. The base was just straight-up coconut whipped cream. You picked it up and it just kind of slowly melted in your fingers which made “eat-slow-and-savoooorrrr” pretty much IMPOSSIBLE.
Which I was totally okay with. Slowly savoring melty, rich icy-cold treats < Eating RLYRLY FAST so that you can eat MORE at once.
So, I took the photos. All them fancy process photos that you see where there is NO visible sign of anything date-and-almond-like on the bottom of the bars. Where it looks like I am spreading the layers in the REVERSE ORDER OF THE RECIPE…because I am.
But then I was creating OTHER recipes later on that week that had this delicious date crust (you’ll see them l8er!) and I was like OHMIGOSH, what if I did the date crust on those bars? Would it be better?
BUT THEN I WOULD NEED TO SHOOT THEM ALL AGAIN.
So I tried them. It was MUCH MUCH MUCH better in the sense that it added more texture and less messy-runny-drippy-warm coconut cream oozing down your fingers.
How-EV-er, the lazy person inside of me decided to not take pictures of the making-them part again. If you’re a food blogger, you know that this takes FOREVER. Which means, you’re going to follow the recipe instructions and not the how-to-make-them-photos okay?
Cool.
Really, even if you’re confused by the conflicting images and instructions of these multi-layered bars of yummy overload, that will make you salty-sweet craving self SUPER excited, I can tell you that they’re REALLY hard to mess up.
Except if you use almond butter that requires stirring. It doesn’t work. Don’t try it.
Just a heads up.
B-E-S-I-D-E-S that, the magical easiness of these bars lays in the fact that all you have to do is layer a few supremely delicious, nutritious ingredients in a pan.
And then chocolate > salt > slice > face.
I foresee your inner candy-bar-eating-5-year-old-self being VERY satisfied in the NEAR future.
Ingredients
For the crust:
- 1/2 Cup + 2 Tbsp Raw almonds 3 1/4 oz or 94g
- 1/2 Cup lightly packed Dates halved (73g)
- 1 Tbsp Water
For the filling:
- 1 Can Coconut cream coconut cream) Which equals 1 Cup + 1 Tbsp chilled (so it's solid
- 2 Tbsp Honey Agave for Vegan version
- 1 1/4 Cups Almond butter * read notes!
- 3 Oz Good quality dark chocolate ** dairy-free for vegan version
- 1/4 tsp Coconut oil
- 2 Tbsp Almonds finely chopped
- Sea salt for sprinkling
Instructions
- Line an 8x8 inch pan with parchment paper, leaving an overhang over the sides. You'll need this to use as a handle later.
- Place the almonds into a large food processor and process until broken down into crumbs. Add in the dates and process until the dates are crumbly.
- Transfer the mixture to a boil and add in 1 Tbsp of water. Using your hands, mix together until he dates and almonds stick together and form a stick dough.
- Press evenly into the bottom of the prepared pan. If it's really sticky and hard to work with, I find it really helps to hold a piece of parchment paper, and use it help press the crust into the pan. Place into the freezer while you make the coconut cream layer.
- Place the coconut cream and honey into a large bowl and beat, with an electric hand mixer, until well mixed. Try to get out an lumps of coconut cream, so it nice and smooth.
- Gently spread the coconut cream over top of the crust until even and smooth. Place back into the freezer until the coconut cream has firmed up, about 1 hour.
- Place the almond butter into a large, microwave-safe bowl and microwave until melted and creamy.
- Pour the almond butter into the pan, over the coconut cream and gently smooth around until the butter is even and flat.
- Place into the freezer (make sure it's sitting flat!) and chill until the almond butter hardens, about 1-2 hours
- Lift the bars out of the pan and place onto a cutting board, gently peeling back the parchment paper.
- If your almond butter is rock solid, let the bars sit a little bit at room temperature so they soften. This makes them easier to cut. I've found some almond butter hardens like a rock, and some will stay a little squishy in the freezer.
- Gently cut into 16 bars so that you don't crack the coconut cream or almond butter. Line a cookie sheet with parchment paper and place the bars on it, and then place back into the freezer while you melt the chocolate.
- In a medium, microwave-safe bowl, melt the chocolate and coconut oil using half power and 30 second intervals, stirring between each interval. Pour the melted chocolate into a shallow plate with sides.
- Take half of the bars out of the freezer and place the onto a parchment-paper lined plate, keeping the other half of the bars in the freeze so they stay hard.
- Pick up each bar by the crust layer and dunk the almond butter layer into the chocolate, gently shaking off the excess. Working quickly, place it back onto the plate and sprinkle with a few almonds and sea salt. Repeat until all the bars are done.
- Store bars in the freezer until ready to serve and then DEVOUR IMMEDIATELY! (you made need to let them sit out for a bit before devouring, depending on how hard your almond butter is!)
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 9 POINTS+: 7. OLD POINTS: 5
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
Want more healthy frozen desserts?
No-Bake Chocolate Tart with Almond Cream
Healthy Homemade Peanut Butter Cups
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Kayla says
Made these for a friends birthday and she loved it my only problem was the coconut creme part for some reason mine was not solid and kept leaking out 🙁 both everyone loved them still
Taylor Kiser says
That is super weird! Did you accidentally mix it with the water in the can? But glad you liked!
Bonnie Hrynyk says
These photos look amazing so I’m making these right now. I want to warn everyone, not all coconut cream is really coconut cream! I purchased two cans of “Sprouts” brand coconut cream from Spouts supermarket. After I drained the liquid, I did not get even one cup of cream out of one can so I opened another. After adding the honey and mixing, the “cream” remained lumpy and watery. I put the whole mess in my Blendtec to whip it and it turned into milk!
I’m waiting now for a couple cans of Native Forest coconut milk to firm up in the freezer and hope that they have enough cream on top to finish off the recipe! My family is drooling at the thought of eating these treats!
Taylor Kiser says
Thank you for the warning! SO sorry you had to learn that the hard way!
gmail account login says
Look delicious!!! I’d love to try to taste it. Thank you for sharing.