Celebrate Halloween with these Vegan Almond Joy Bars. These gluten free and dairy free bars are creamy and delicious. A plant-based version of the classic candy bar.
A delicious Halloween dessert made completely plant-based!
I've always loved almond joy bars, so it's about time I made a vegan version. The creamy coconut and almond combo is to die for!
Jump to:
What is an almond joy?
Almond joys are soft and sweet candy bar. They have a creamy coconut filling, chocolate coating, and an almond or two on top.
They're one of the classic candy bars that get passed out on Halloween.
This vegan version of almond joy is made from whole foods: real coconut and almonds covered in vegan chocolate and topped with an almond.
Why I love these Vegan Almond Joy Bars
- Dietary needs - these bars are plant-based, oil-free, gluten-free, dairy-free, and refined sugar-free
- Healthier version of a classic - these bars are made with whole food plant-based ingredients so you can avoid the sugars, oils, and other processed ingredients in the store-bought version
- Freezer friendly - if you don't eat the entire batch in one sitting, these bars store very well. They'll last in the freezer for several months
Ingredient Notes & Substitutions
- Shredded Coconut: Coconut is what creates the creamy texture of these bars. Be sure to buy unsweetened coconut to avoid added sugars.
- Almond Powder: almond powder is similar to peanut powder. It's almonds that have been processed into a powder, leaving most of the protein and removing some of the fat. It is different than almond flour, which is ground almonds. You should be able to find almond powder at your local grocery store, or on Amazon. If you don't have almond powder, you can use almond flour.
- Maple Syrup: you can sub date syrup, but this will change the color of the eggs
- Vanilla
- Salt: a pinch of salt helps enhance the sweet flavors, don't skip this!
- Vegan Dark Chocolate: I use 100% unsweetened chocolate for the coating. If you prefer a sweeter chocolate, you can use any vegan dark chocolate like Enjoy Life or Pascha.
- Raw Almonds: the iconic part of the almond joy is the almond on top!
How to make Vegan Almond Joy Bars
Step 1. Line an 8x8" baking pan with parchment paper.
Step 2. Add the coconut, almond powder, maple syrup, vanilla, and salt to a food processor and blend until smooth.
Step 3. Press the mixture into the prepared pan and place in the freezer for 10 minutes to solidify.
Step 4. Remove the pan from the freezer and slice the dough into bars (I made 24 bars). Place the bars back in the freezer for a few minutes while you melt the chocolate.
Step 5. Melt the dark chocolate in a microwave-safe bowl on 50% power, stirring every 30 seconds until the chocolate is smooth.
Step 6. Dip each bar in the chocolate then immediately top with a whole almond and a sprinkle of salt. Place on a wire rack over a baking sheet to drip.
Step 7. Return the bars to the freezer for 5-10 minutes to solidify. Serve and enjoy! Store leftovers in the fridge or freezer.
FAQ & Expert Tips
The best sub for almond powder is almond flour.
Store these bars in the refrigerator or freezer. Avoid leaving the bars on the counter for too long to prevent melted chocolate.
These bars will last for several weeks in the fridge and several months in the freezer.
Recipe Prayer
Thank you God for these delicious treats. We are grateful to celebrate Halloween and nourish our bodies. Amen.
More vegan Halloween recipes
Tried this recipe?
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Almond Joy Bars
Equipment
Ingredients
- 4 ½ Cups Shredded Coconut
- 1 ½ Cups Almond Powder or Almond Flour
- ⅔ Cup Maple Syrup
- 2 Teaspoons Vanilla
- ¼ Teaspoon Kosher Salt + more for topping
- 10 Ounces Vegan Dark Chocolate
- 24 Raw Almonds
Instructions
- Line an 8x8" baking pan with parchment paper.
- Add the coconut, almond powder, maple syrup, vanilla, and salt to a food processor and blend until smooth.
- Press the mixture into the prepared pan and place in the freezer for 10 minutes to solidify.
- Remove the pan from the freezer and slice the dough into bars (I made 24 bars). Place the bars back in the freezer for a few minutes while you melt the chocolate.
- Melt the dark chocolate in a microwave-safe bowl on 50% power, stirring every 30 seconds until the chocolate is smooth.
- Dip each bar in the chocolate then immediately top with a whole almond and a sprinkle of salt. Place on a wire rack over a baking sheet to drip.
- Return the bars to the freezer for 5-10 minutes to solidify. Serve and enjoy! Store leftovers in the fridge or freezer.
Nutrition
Nutrition information is an estimate.
Karen Moore
What is the best way to dip the bar into the chocolate? By best, I mean easy way to dip without too much mess. Thanks so much.
Elizabeth
Hi Karen! I recommend a small high-sided bowl (I use a small glass pyrex bowl) which will help you easily fully coat each bar - the shallower the bowl the harder it gets to coat each bar when you get down to the end of the chocolate. Then I use a fork to flip the bar over in the chocolate and scoop it out. And finally I place the chocolate bowl on or as close as I can to the tray or parchment that I'm drying the bars on. That way you can catch any drips on the tray. It's not too messy with this method! Hope this helps!