Healthy Almond Joys made with nutritious ingredients for guilt-free snacking.

Healthy Almond Joys

BySavannah Brooks
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why make this recipe

If you love the classic Almond Joy candy and want a healthier version, you’re in for a treat! Healthy Almond Joys are perfect for satisfying your sweet tooth while keeping things nutritious. They are simple to make, delicious, and packed with wholesome ingredients. Plus, they can be a delightful snack or dessert that you can feel good about enjoying.

how to make Healthy Almond Joys

Ingredients:

  • 3 cups unsweetened finely shredded coconut
  • 1/4 cup maple syrup or honey
  • 3 tbsp melted coconut oil
  • 1 tsp vanilla extract (optional but recommended)
  • Pinch of sea salt (optional but recommended)
  • 1 cup chocolate bars, chopped (or chocolate chips)
  • 2 tsp coconut oil
  • Raw almonds

Directions:

  1. Make the coconut base:
    Combine the shredded coconut, maple syrup or honey, melted coconut oil, vanilla extract, and sea salt in a food processor. Process for about 40 seconds until the mixture has a stickier, tacky texture. Be careful not to over-process, as it can release too much oil.

  2. Press the coconut mixture:
    Divide the coconut mixture among a mini muffin pan. Pack it down firmly into each hole.

  3. Melt the chocolate:
    In a mixing bowl, add the chocolate chips or chopped chocolate bars along with 2 tsp of coconut oil. Heat in the microwave in 30-second increments, stirring well between each increment, until melted and smooth. You can also use a double-boiler to melt the chocolate if you prefer.

  4. Assemble the treats:
    Spoon some melted chocolate over each coconut layer, covering it completely. Use the back of a spoon to smooth it out. Place an almond in the center of each one.

  5. Freeze:
    Place the muffin pan in the freezer for 3-4 hours. Once they are firm, remove them from the pan and store them in an airtight container in the freezer.

how to serve Healthy Almond Joys

Enjoy these Healthy Almond Joys straight from the freezer for a refreshing treat! They are great on their own, but you can also serve them alongside fresh fruit or a scoop of yogurt for a delightful dessert.

how to store Healthy Almond Joys

Store the Healthy Almond Joys in an airtight container in the freezer. They will stay fresh for several weeks, making them a convenient snack to have on hand.

tips to make Healthy Almond Joys

  • Ensure the coconut is finely shredded for the best texture.
  • You can adjust the sweetness by using more or less maple syrup or honey according to your taste.
  • If you prefer dark chocolate, feel free to use dark chocolate bars or chips for a richer flavor.

variation

If you want to add a twist to your Healthy Almond Joys, consider stuffing them with other nuts like pecans or walnuts, or using different flavored extracts like almond or coconut!

FAQs

  1. Can I use sweetened coconut instead?
    Yes, but note that this will make the Healthy Almond Joys sweeter. You may want to reduce the amount of maple syrup or honey if you do.

  2. How long do they last in the freezer?
    They can last several weeks in the freezer when stored in an airtight container.

  3. Can I make them without nuts?
    Yes! You can skip the almonds or replace them with other toppings like dried fruits or seeds if you prefer a nut-free version.

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Healthy Almond Joys

  • Author: admin
  • Total Time: 240 minutes
  • Yield: 12 servings
  • Diet: Vegan
Print Recipe

Description

A nutritious version of the classic Almond Joy candy, made with wholesome ingredients for a delightful snack or dessert.

Ingredients

  • 3 cups unsweetened finely shredded coconut
  • 1/4 cup maple syrup or honey
  • 3 tbsp melted coconut oil
  • 1 tsp vanilla extract (optional but recommended)
  • Pinch of sea salt (optional but recommended)
  • 1 cup chocolate bars, chopped (or chocolate chips)
  • 2 tsp coconut oil
  • Raw almonds

Instructions

  1. Combine the shredded coconut, maple syrup or honey, melted coconut oil, vanilla extract, and sea salt in a food processor. Process for about 40 seconds until the mixture has a stickier, tacky texture.
  2. Divide the coconut mixture among a mini muffin pan. Pack it down firmly into each hole.
  3. In a mixing bowl, add the chocolate chips or chopped chocolate bars along with 2 tsp of coconut oil. Heat in the microwave in 30-second increments until melted and smooth.
  4. Spoon melted chocolate over each coconut layer, covering it completely. Place an almond in the center of each one.
  5. Place the muffin pan in the freezer for 3-4 hours. Once firm, remove them from the pan and store in an airtight container.

Notes

Ensure the coconut is finely shredded for the best texture. Sweetness can be adjusted by using more or less maple syrup or honey.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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