Creamy, coconutty, chocolaty bliss—these Homemade Paleo Almond Joy Bars are a nostalgic treat made surprisingly wholesome.
I don’t know about you, but I find the combination of coconut, chocolate, and almonds utterly irresistible. It’s a trio that’s earned iconic status, thanks in part to that classic candy bar we all remember from childhood. These homemade Paleo Almond Joy bars channel that same indulgent flavor, minus the mystery ingredients and sugar crash.
The idea started around Halloween. With all of that tempting candy everywhere, I wanted something that would curtail that craving but wouldn’t derail a healthier lifestyle. But once I made a batch, they quickly turned into a year-round treat. The real magic? They’re made with just five ingredients, require no baking, and manage to satisfy that sweet tooth while staying Paleo, grain-free, and low-carb. Think of them as the grown-up version of your favorite childhood treat, minus the foil wrapper.
Key players here are unsweetened coconut flakes, stevia-sweetened dark chocolate, monk fruit sweetener, and coconut oil. Toasted almonds add crunch and a satisfying roasted flavor. The result? A chilled, satisfying treat that’s indulgent without being over-the-top.
Are Homemade Paleo Almond Joy Bars Healthy?
These bars are a far cry from the ultra-processed candy aisle variety. They’re made with whole ingredients like almonds and coconut flakes, which bring in fiber and healthy fats. Thanks to monk fruit sweetener, they skip the added sugar entirely.
They’re naturally gluten-free, dairy-free (if you use dairy-free chocolate), and suitable for a Paleo diet. Want to make them vegan? Just double-check that your chocolate is dairy-free, and you’re good to go. Not into monk fruit? Erythritol or allulose could also work—just avoid liquid sweeteners like honey or maple syrup, as they’ll throw off the texture.
Why You Should Toast The Almonds
It’s a small step that makes a big difference. Toasting the almonds deepens their flavor and adds a roasty richness that plays perfectly against the smooth coconut and dark chocolate. It’s that subtle upgrade that takes the bars from “pretty good” to “Wait, you made these?!”
To toast almonds on the stovetop, simply place them in a dry skillet over medium heat. Stir or shake frequently for about five minutes, until the almonds brown and release their irresistible, nutty aromas. To toast them in the oven, spread the almonds in a single layer on a baking sheet covered with baking paper. Bake at 350°F for approximately 10 minutes, stirring once halfway through. Let the almonds cool before using.
How Do I Store Leftovers?
Keep your bars in an airtight container in the refrigerator for up to 10 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag where they’ll keep for up to 2 months.
Serving Suggestions
Serve these chilled straight from the fridge with a sprinkle of flaky sea salt or a drizzle of extra melted chocolate for flair. They make a great afternoon snack with an Iced Latte or Caramel Macchiato.
Craving more nutty coconut and chocolate? Try these Almond Joy Energy Bites, Gluten-Free Cheesecake Bars With An Almond Joy Filling, or Almond Joy Coconut Ice Cream Bars.
Ingredients
- 4 cups unsweetened coconut flakes firmly packed (240 grams)
- 6 tablespoons monk fruit sweetener or granulated sweetener of choice
- 12 teaspoons water divided
- 10 teaspoons coconut oil at room temperature (should be the consistency of softened butter), divided
- 6-8 ounces stevia-sweetened chocolate
- 36 toasted almonds
Instructions
- Line an 8×8-inch pan with parchment paper, leaving some overhang to use as a handle.
- Place the coconut flakes and monk fruit in a large food processor and pulse until the coconut flakes begin to break down, scraping the sides as necessary.
- Add 8 teaspoons of water and 8 teaspoons room-temperature coconut oil; blend on high speed for 1 minute, stopping to scrape the sides as necessary.
- Add the remaining 4 teaspoons water and pulse until the mixture turns crumbly.
- Pour into the prepared pan and press out evenly and very firmly. You want to make sure the bars stick together.
- Use a sharp knife to slice into 18 bars (6 rows of 3 bars), as it's hard to cut these after freezing. Press two almonds firmly in the center of each bar. Make sure to really press them in, or they will fall out when you dip them.
- Freeze for 1 hour.
- Once chilled, melt the chocolate and remaining 2 teaspoons coconut oil in a small microwave-safe container on 50% power in 30-second intervals, stirring between each interval.
- Quickly dunk each bar into the chocolate, gently shaking off all the excess chocolate, then place onto a parchment-lined baking sheet. (If any almonds fall off, dunk them in a bit of chocolate and use it as glue to stick it back onto the bar.)
- Store in the refrigerator and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Don’t know if I missed a step but the monk fruit sugar in the coconut is pretty gritty every bite! They taste yummy tho!!
I’m so glad you find these bars as delicious as I do! I’m sorry about the texture issue; let’s try to troubleshoot.
It might be because the granules didn’t dissolve or blend well enough during the mixing process. Here are a couple suggestions for you to fine-tune the process:
1. Before using it in the recipe, you can grind the sweetener in a coffee grinder or blender to create a finer powder.
2. Prior to adding the sweetener to the food processor, dissolve it in the 12 tsp of water mentioned in the recipe.
3. Consider using a liquid sweetener like stevia or monk fruit liquid extract instead of the granulated sweetener. Adjust the quantity according to taste preference and the recommended conversion for the liquid sweetener used.
Hopefully, one of these suggestions will help you eliminate the gritty texture in your bars. Enjoy!