If you love candy bars, make some healthier ones at home! These Almond Joy Minis (and Mounds Minis if you want almond free) are perfect: they are easy to make, dairy free, gluten free, and grain free
There was a time a couple of years ago when I was eating candy bars nearly every day. I was pregnant and I made the mistake of taking my doctor too literally when he said that I needed to add some more calories into my day. I used that as permission to give in to my sweet tooth and started eating sweets like crazy!
After that, I started to put on weight for sure, but I don’t think any of it went to my son. He was still quite small when he was born and I had gained some body fat. I also found myself battling a full-blown candy bar addiction! Let me tell you, that was a hard one to break.
I still love chocolate and desserts (my sweet tooth may be genetic…), but these days I try to eat homemade treats that are a bit healthier. I love the combination of coconut and chocolate, and I made this recipe as a good replacement for store-bought Almond Joy candy bars.
You can make these nut free by skipping the almonds; or you can even try using some other nuts like pecans or cashews. These are quite rich, so I recommend making these smallish. This recipe makes about 9 mini bars (depending on the size you choose to make these). You could make them even smaller and get more out of this recipe.
I made some of these nut-free for my kids, so without almonds they ended up being mini Mounds bars 🙂 They’ll love these!
Just a heads up, these are not low calorie! They are healthier than store bought candy bars, but still are high calorie. You can lighten up this recipe by just drizzling the chocolate over the coconut bars instead of dipping them, and by making the coconut mini bars smaller.
Grain free, vegan, gluten free, dairy free, egg free
- 1 cup shredded coconut unsweetened
- 3 Tablespoons coconut oil softened, but not melted
- 2 Tablespoons pure maple syrup
- 1 Tablespoon coconut flour
- 1 Dash salt
- 7 each roasted almonds
- 1/2 cup allergy friendly chocolate chips
- 2 teaspoons palm oil
In a medium bowl, mix together the shredded coconut, coconut oil, maple syrup, salt, and coconut flour. You may need to use your hands to knead the mixture together until well blended.
Using your hands, press the mixture firmly together into small rectangle bar shapes. Or you can shape these into balls if you like.
If you are making Almond Joy, press an almond into the top of each ball. Chill these until set firm. If you are making Mounds minis, skip the almond on top
Place your mini bars into the fridge and chill for a bit to set up more until firm, at least 15 minutes.
Melt the allergy friendly chocolate and palm oil in the microwave 30 seconds at a time, or over a double boiler until melted, stirring occasionally. Dip the mini coconut bars into the chocolate.
Allow the chocolate to set completely either at room temperature or in the fridge. Store in an airtight container.
Coconut cream is the solid part of a can of regular (not lite) coconut milk I use raw, unfiltered honey which is very thick. If you are using honey that is less thick, try using less at first to see how well it sticks together. You may have to increase the coconut flour if needed to make them stick together.
This post is one of my older ones from 5 years ago that I re-vamped! Here are some of the old photos from this post: