Almond Joy Candies
You won’t miss this candy bar favorite any longer. With my healthy version of the classic Almond Joy candies, you can indulge without guilt. This easy recipe is low carb, keto, gluten-free, grain-free, dairy-free, sugar-free, and Trim Healthy Mama friendly.
I love Almond Joys. They are one of the candies I can’t have in the house or I eat them. Unless it’s this version. These are definitely allowed.
With Easter coming I need some special treats in the house so I don’t raid the kids’ baskets. Even though I don’t buy them much candy they always get some from grandparents, friends, school, and daddy.
Even if I’ve said I’m done shopping for a holiday daddy has been known to pick them up a few treats to go along with the rest. My favorite is when he pops into the mall and gets me one of my favorite truffles from Godiva. Those are definitely not on my diet but I like to indulge in a Chocolate Lava Cake Truffle every once in a while.
Some of our other homemade candy favorites:
How to Make Almond Joy Candies?
Making these are easy. Just mix together the coconut, sweetener, coconut milk, and coconut oil. Form balls, logs, or eggs (your choice of shape!) and coat with chocolate.
What type of coconut for almond joy candies?
Make sure you are using finely grated coconut for these. Larger flakes will not hold together. If you have to you could just pulse larger flakes in a food processor to chop them more.
What type of chocolate should I use?
You can use any sugar-free or very dark chocolate that you like. I don’t might the slight bitterness of 85% dark chocolate and it tends to be cheaper than the specialty sugar-free chocolates.
How to coat the almond joys
I love eating chocolate. I do not love coating things in chocolate. It tends to get everywhere.
I did a pretty good job this morning of not wearing the chocolate. I drizzled chocolate on the candies, gently spread it, let that harden, and then dunked them in more melted chocolate. This helped get a smooth outer shell.
Doesn’t the way the light is hitting the chocolate make you want to just lick the screen? I wish I could share one of these with you. They are that good.
After you make these try more homemade keto candies:
Toasted Coconut Toffee Pecan Turtles Candy
Keto Bark aka Chocolate Chip Cookie Dough Bark
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Keto Almond Joy Candies
Ingredients
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp vanilla
- 1 cup finely shredded coconut
- 2 tbsp coconut oil
- 3 tbsp canned coconut milk
- Pinch salt
- 3.5 oz 85% dark chocolate or sugar free chocolate
- 24 whole almonds or more if you make smaller bars
Instructions
- Melt coconut oil and coconut milk (if its solid) in the microwave. It takes about 30 seconds. Stir in the sweetener, coconut, vanilla, and salt.
- Shape into 12 bars and press almonds into the tops.
- Melt the chocolate. I do this by breaking the chocolate bar into chunks and microwaving on high for 30 seconds. Stir. Microwave 30 more seconds. Stir. Repeat. Once it is 80% melted stop microwaving and just stir until it completely melted.
- Drizzle chocolate on the top and sides of the bars. I used an offset spatula to get the bottom part of the sides. Refrigerate or freeze until the chocolate is hard.
- Flip bars over and coat the bottoms. They look prettier if you can manage to cover all the coconut but they are delicious either way. If you want them to look professional do two coats of chocolate and move them to new wax paper before refrigerating.
Notes
Nutrition
Originally published April 28, 2016. Updated and republished March 8, 2018.
I made these for my adult Sunday School Class’ Christmas Party. Anybody that took a bite went back for more. They couldn’t believe everything they DIDN’T have in them. However, I should have practiced with a couple of batches; mine looked pretty bad. Before the next event, I will. I have a couple ideas, like dipping them in the melted chocolate. I will make them again. Thanks for the recipe.
I made these and they turned out great! I used whipping cream instead of canned coconut milk, and Lakanto powdered. My coconut seemed really dry and I had to add more whipping cream but they turned out great. I used vanilla flavoring as well as almond, and used a silicone tray that had 48 log shapes, about 2″ L X about 1/2″ deep. Next time I’ll do the rounded shapes like Taryn did. I think they’d be easier to coat with chocolate. I used some Krisda chocolate chips and added some cocoa butter and dipped them all twice, freezing in between each coat. I suggest you double the recipe because they won’t last long, they’re good.
These are delish and so easy. My family always looks forward to these..
A friend made these for me and they were amazing! I’m lazy 🥴, would these work as a bar instead of individual candies?
Yup!
Followed recipe, but could not make the mixture come together. Would not hold shape and liquid would seep out if squeezed.
Hi, did you use finely shredded coconut? It needs to be finely shredded to absorb the liquid.
Should you use unsweetened coconut ?
Yes
amazing =) thank you. I’ve got them tucked in the vegetable drawer… no one ever looks in there but me… 😁
Do you think, I could.make them now, individually wrap them and keep them in the fridge until Easter? Because now, I have a whole can of coconut milk open !
Yes, they do last for weeks. The only problem might be is chocolate can discolor with time. They’d taste fine though.
Could I use Heavy Whipping Cream, instead of coconut milk? Thanks so much!
Yes
My daughter made these into “Mounds” bars…no almonds, and used Aldi’s 85% chocolate. The sweetness of the filling nicely balanced the bitterness of the very dark chocolate. Yum!!!