These Healthy Almond Joy Candy Bars only need a few simple ingredients to taste just like the real deal. With a juicy Medjool date, creamy coconut center, a hidden almond, and a layer of dark chocolate. I like them better than the candy bar (and they are much better for you). I am excited to try these Almond Joy Candy Bars; They are great when you want a little indulgence but want to avoid processed sugar.
Dates: Medjool dates because they are larger, juicer, and more caramel-like in taste than other common types.
Raw almonds: You will want whole, raw almonds for this recipe. However, as we will be roasting them, you can purchase roasted almonds if you want to speed things up.
Dark chocolate: You can use any chocolate you like; use dark dairy-free chocolate chip for a vegan version.
Maple syrup: Real maple syrup — not just maple-flavored syrup, which can be loaded with refined sugar or high-fructose corn syrup.
Coconut cream: Coconut cream is a thick cream made from coconut milk. Coconut cream is usually canned and located on the aisle where global foods are kept. It may be with Asian or Mexican products. Another option is to use soy milk.
How to Store Healthy Almond Joy Candy Bars
For the best results, store the bars in an airtight container in the refrigerator. Consumed them within 5 – 7 days.
Try freezing them! Freezing them solidifies the dates and fillings and makes them taste like a frozen treat!
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Love Dates? Me too!
Healthy Amond Joy Candy Bars
- 20-35 units (30-40g) raw almonds
- 25-30 units (250-300) grams Medjool dates
- 1 cup (100 grams) shredded coconut unsweetened+ a little more for garnish
- 1/2 cup (120 ml) coconut cream (from a can) or soy milk
- 2 Tablespoons (30ml) real maple syrup
- a pinch of salt
- 5.3 oz (150 grams) dark chocolate
- 1 Tablespoon (15 ml) coconut oil or canola oil
- Heat the oven to 350°F/180°C. Line a tray or a dish with parchment paper, set aside.
- Spread almonds in one layer on a baking sheet. Bake for 10-15 minutes until almonds are slightly browned. Be careful not to burn them by checking on them often.
- Cut a slit in each date and remove the pit. Don’t cut the dates all the way through. They should be cut lengthways with the bottom of the date still intact so that the filling stays in place.
- In a small bowl mix together the shredded coconut, coconut cream, maple syrup, and salt. You want it to be combined, but it’s okay if it’s still quite chunky.
- Spoon the coconut mixture evenly inside the pitted dates and top with an almond.
- In a microwave-safe bowl or double broiler method, melt your chocolate with the oil until the mixture is melted and stir to combine.
- Dip each date into the melted chocolate, so they’re half covered. Place on the prepared tray.
- Sprinkle coconut (optional) and place in the fridge or freezer to allow the chocolate to firm. ENJOY!