Homemade Almond Joy Bars (Vegan + Paleo)

stack of almond joy bars on parchment paper

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5 from 2 reviews

Made with only 6 ingredients, these homemade Almond Joy Bars are a sweet and healthy treat!
Vegan, Gluten Free, and Grain Free.



For the Filling:

  • 1 cup Shredded Coconut
  • ½ cup Coconut Butter, melted  
  • 2+ tbsp Maple Syrup
  • 1 tsp Vanilla Extract
  • ¼ tsp Salt
  • 1630 Whole Almonds (2-3 per “bar”)

For the Chocolate:


  1. Add the Coconut, melted Coconut Butter, Maple Syrup, Vanilla Extract, and Salt to a medium bowl. Mix well, then press into a narrow silicone mold or lined narrow dish (see notes for options). Then, firmly press each whole Almond into the Coconut Mixture – line them up to each bar will have 2-3.
  2. Freeze for 20-25 minutes, or until firm and solid.
  3. Cut the frozen block into individual Candy Bars, then place back in the freezer while you melt the Chocolate. (Note: it helps to run the knife under hot water and then dry it before you slice the bars)
  4. Melt your Chocolate using either a double boiler or the microwave. If you are using the microwave, cook the Chocolate pieces at 30 second intervals, stirring in between. Once the mixture is 75% melted, stir the Chocolate together until completely melted.
  5. Remove the Coconut Bars from the freezer, and moving quickly place one bar into the bowl of melted Chocolate – make sure it has a wide base. Use two forks to “flip” the bar, until it is coated in Chocolate on all sides. Remove the Bar from the bowl, let any excess chocolate drip off, and place it onto a plate lined with parchment paper. Repeat with the remaining Bars.
  6. Place the bars in the fridge for 5-10 minutes, to allow the Chocolate to harden.
  7. Serve and enjoy! Bars are best stored in the fridge and will last there for up to 10 days. You can also place them in the freezer, where they will last for up to one month – just let the bars thaw for 3-5 minutes before enjoying.


  • I used a narrow silicone mold that actually came with my bento box to make these bars. However, you can use any narrow dish that you would like (such as a bread pan, or even a square or rectangular tupperware). If your dish is not flexible, I would recommend lining it with parchment paper before you add the filling layers into it, so they will be easy to remove once frozen.
  • I used this Chocolate (sweetened with Coconut Sugar) by Eating Evolved to keep these bars refined sugar free. If you do not care about this, feel free to use any vegan Chocolate Bar or Chocolate Chips of your choosing! You can also make your own 3 Ingredient chocolate following this recipe.