If you love the classic Almond Joy flavor combo—coconut + chocolate + crunchy almonds—but want a simpler, better-for-you version, these Healthy Almond Joys are it. They’re no-bake, made with only 5 main ingredients, naturally sweetened with maple syrup or honey, and set up in the freezer for an easy grab-and-go treat.
Ingredients (Makes about 18 bites)
Coconut Base
- 2 1/2 cups unsweetened finely shredded coconut
- 5 tbsp maple syrup or honey
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract (optional but recommended)
- Pinch of sea salt (optional but recommended)
Chocolate Topping
- 1 cup chocolate bars (chopped) or chocolate chips
- 2 tsp coconut oil (optional, helps thin chocolate)
- Raw almonds (1 per bite)
Equipment
- Food processor (recommended for best “stickiness”)
- Mini muffin tin (silicone makes removal easier)
- Mixing bowl + spoon/spatula
Step-by-Step Instructions
Step 1) Make the coconut base
Add the coconut base ingredients to a food processor:
- shredded coconut
- melted coconut oil
- maple syrup (or honey)
- vanilla + sea salt (if using)
Process for about 40 seconds, just until the mixture becomes tacky/sticky. Don’t over-process, or the coconut can release too much oil.
Step 2) Press into the muffin tin
Spoon the coconut mixture into a mini muffin pan and press firmly into each cavity (packing it down helps the bites hold together).
Step 3) Melt the chocolate
In a bowl, combine:
- chocolate chips (or chopped chocolate)
- (optional) coconut oil to thin it
Microwave in 30-second increments, stirring between each round, until smooth and fully melted. (You can also use a double boiler.)
Step 4) Top with chocolate + almonds
Spoon melted chocolate over each coconut base, covering it completely. Smooth the top with the back of a spoon, then press one raw almond into the center.
Step 5) Freeze to set
Freeze the tray for 3–4 hours, then remove the bites and store in an airtight container in the fridge or freezer. (They’re often best stored in the freezer—let sit 5–10 minutes before eating.)
How to Make Them Without a Food Processor
Mix the coconut base ingredients in a bowl until evenly combined, then press firmly into the mini muffin tin and continue with the chocolate steps.
Tips + Variations
- No muffin tin? Press the coconut layer into a parchment-lined loaf pan, pour chocolate on top, sprinkle almonds, freeze, then slice into bites/bars. Let sit ~20 minutes at room temp before cutting for cleaner slices.
- Prefer “Mounds”? Skip the almonds.
- Chocolate options: Dark, milk, or even white chocolate all work.
- Toasted almonds: You can toast/roast them yourself and cool completely before using.
Storage
- Keeps several weeks in the fridge or up to 2 months in the freezer, stored airtight.