Vegan Almond Joy
Some candies spark nostalgia, some feel indulgent, and some—like this vegan Almond Joy—do both. If you’ve been missing this classic since ditching dairy, you’re in luck. We’re keeping everything you love—the chewy coconut center, the crunchy almonds, the rich chocolate shell—while making it completely plant-based and just as delicious.
If the nostalgia of unwrapping an Almond Joy still lingers, this homemade version brings it all back—but better. Just seven simple ingredients and a few easy steps stand between you and these chocolate-dipped coconut bars. No candy thermometer, no weird additives, just pure, coconutty bliss.
Love homemade, plant-based candy bars like this? You’ve got to check out our recipe for make-at-home vegan snickers, too! Absolutely delish!
Are Almond Joys Vegan?
No, Almond Joys are not vegan because they contain milk chocolate, lactose, and milk fat. However, making a homemade vegan Almond Joy is easy! Swap the milk chocolate for dairy-free dark chocolate, and you’ll have a completely plant-based version that’s just as delicious.
Why You’ll Love These Vegan Almond Joys
If you’ve been missing the classic Almond Joy since ditching dairy, this homemade version is here to bring back the nostalgia—without the milk chocolate. These vegan Almond Joy bars are ridiculously easy to make, require just a handful of ingredients, and taste even better than the original. Plus, they’re naturally gluten-free, dairy-free, and free from funky additives—just pure coconutty, chocolatey goodness. They are:
- Made with Simple Ingredients: No weird preservatives or artificial flavors, just real shredded coconut, almonds, maple syrup, and dairy-free chocolate.
- Easy & No-Bake: No ovens, no fussy candy-making skills. Just mix, shape, dip, and chill. Minimal effort, major payoff.
- Tastes Like the Real Deal (But Better!): The rich coconut filling, crunchy almonds, and silky chocolate coating give you all the texture and flavor of the original, with a better-for-you twist.
- Perfect for Meal Prep & Gifting: These store beautifully in the fridge or freezer, so you can always have a chocolate fix ready. Plus, they make a great homemade gift for any chocolate lover.
- Customizable & Allergy-Friendly: Need it nut-free? Swap the almonds for pumpkin seeds. Want it extra indulgent? Add a dark chocolate drizzle. You do you.
Key Ingredients
A short and sweet ingredient list is all you need to recreate this nostalgic treat—but in a way that’s even better than store-bought. Each ingredient plays a role in getting that perfect texture and flavor, so let’s break them down.
- Shredded Coconut: The heart of the recipe! Make sure to use unsweetened shredded coconut for the best texture—this gives you that classic chewy, coconutty filling without extra sugar.
- Coconut Oil: Helps bind the coconut mixture and keeps the bars rich and creamy. Plus, it solidifies when chilled, making these bars sturdy enough to dip in chocolate.
- Maple Syrup: A natural sweetener that adds just the right amount of sweetness and a slight caramel-like depth.
- Almonds: The signature crunch! Whole, roasted almonds give that perfect contrast to the soft coconut filling and smooth chocolate shell.
- Dairy-Free Chocolate Chips: The final (and most important) layer! Use high-quality dark or semi-sweet chocolate chips for a luscious, melt-in-your-mouth coating. A splash of coconut oil helps keep the coating smooth and glossy.
With these simple ingredients, you’re on your way to the best homemade Almond Joy bars. Let’s get to the fun part—making them!
How to Make
Making your own vegan Almond Joy bars is surprisingly simple—just a little mixing, shaping, and dipping! Here’s the easy step-by-step breakdown. For full recipe instructions, scroll to the end of this post.
- Step 1: Blend the Coconut Filling – In a food processor, blend the shredded coconut, coconut oil, and maple syrup until the mixture sticks together. You’re aiming for a thick, sticky texture that holds its shape when pressed.
- Step 2: Shape and Add the Almonds – Press the coconut mixture into a parchment-lined loaf pan, smoothing it into an even layer. Then, place whole almonds on top, lightly pressing them into the coconut base so they stay put.
- Step 3: Freeze Until Firm – Pop the pan into the freezer for about an hour—this helps the bars hold their shape and makes dipping in chocolate much easier.
- Step 4: Melt the Chocolate – In a small saucepan or microwave-safe bowl, melt the dairy-free chocolate chips with a bit of coconut oil until smooth. Stir well to keep it glossy and pourable.
- Step 5: Dip in Chocolate – Slice the chilled coconut mixture into bars or bite-sized pieces, then dip each one into the melted chocolate, making sure it’s fully coated. Use a fork to let the excess chocolate drip off before placing them on a parchment-lined tray.
- Step 6: Chill and Enjoy! Return the bars to the freezer for 30 minutes so the chocolate hardens. Once set, they’re ready to devour! Store extras in the fridge or freezer to keep them fresh and firm.
How To Serve & Customize
Once you’ve got your homemade vegan Almond Joy bars chilled and coated in silky chocolate, the fun part begins—eating them! Whether you’re indulging straight from the fridge or adding a little extra flair, there are plenty of ways to enjoy these nostalgic coconut-chocolate treats. And if you’re feeling creative, there are lots of ways to switch things up!
Serving Ideas
- Straight from the fridge or freezer: These bars are best chilled, giving them that perfect balance of creamy coconut, crunchy almonds, and snappy chocolate.
- Drizzled with extra chocolate: Because more chocolate is never a bad idea. Melt a little extra and drizzle it over the bars for that fancy, bakery-style look.
- Sprinkled with flaky sea salt: A pinch of salt brings out the richness of the chocolate and balances the sweetness of the coconut.
- Chopped into bites: Dice them up and toss them over vegan ice cream, dairy-free yogurt, or smoothie bowls for a little crunchy-sweet magic.
- With a cup of coffee or tea: The perfect afternoon treat that feels just indulgent enough without being over the top. Try our boba coffee or plan your next Starbucks run!
Flavor Variations
- Double Almond Joy: Swap out the coconut oil for almond butter in the filling for an even nuttier twist.
- Dark Chocolate Lovers: Use an extra-dark (70% or higher) chocolate for a deep, rich flavor.
- Nut-Free Version: Skip the almonds and replace them with sunflower or pumpkin seeds for crunch without the allergens.
- Mounds Style: Want these without almonds? Just leave them off for a classic vegan Mounds bar vibe.
- Extra Coconutty: Add an extra tablespoon of shredded coconut for more texture, or mix in some toasted coconut for depth.
FAQs
No, store-bought Almond Joy bars are not vegan because they contain milk chocolate, lactose, and milk fat. But making a homemade vegan version is simple! Just use dairy-free dark chocolate and the same coconut-almond combo for a completely plant-based treat that tastes just like the classic.
The key to a firm, chewy coconut center is using the right ratio of shredded coconut to a sticky binder—in this case, coconut oil and maple syrup. Blending the mixture in a food processor helps release the natural oils, creating a compact and moldable texture. Chilling the bars before dipping in chocolate also keeps them from falling apart.
Yes! If you prefer to skip coconut oil, try using almond butter or cashew butter in the filling for a creamier texture. You can also substitute cacao butter for the chocolate coating—it gives a rich, chocolatey snap while keeping everything dairy-free.
Craving More Chocolate? Try These Next!
If you make this vegan Almond Joy recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Vegan Almond Joy Recipe
Ingredients
For the bars:
- 2½ cups unsweetened shredded coconut
- ¼ cup coconut oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt
For the add-in:
- ½ cup almonds, 56 pieces
For the chocolate coating:
- 1 cup semi-sweet mini chocolate chips
Instructions
Prepare the bars:
- Prepare a 9 × 5 loaf pan lined with parchment paper. Set aside.
- Add all ingredients for the bars to a food processor and process until everything is well combined.
- Transfer the mixture into the prepared loaf pan and spread it evenly on the bottom of the pan. Place an extra piece of parchment paper on top of the bar mixture and press it down very tight and compact.
- Add the almond add-ins to the top of the bars, placing them side-by-side until they completely cover the top of the bars in 4 rows with 14 almonds in each row. (When you cut the bars vertically into 7 slices, each bar should have 2 vertical rows of almonds on each one or 8 almonds per bar.)
- Press the almonds down so they are slightly embedded into the bar mixture.
- Transfer the loaf pan to the freezer for approximately 60 minutes, or until the bars are firm.
Prepare the chocolate coating:
- After the bars have firmed in the freezer, add all ingredients for the chocolate coating to a small saucepan and melt on lowest heat, stirring until it is completely melted and smooth, taking care to not let it burn. Set aside.
Assembly:
- Prepare a cookie sheet lined with parchment paper. Set aside.
- Remove the loaf pan from the freezer and cut into 7 full-size bars or 14 mini bars.
- Dip each bar into the chocolate coating until the bars are completely covered on all sides; use a fork to flip them over and to allow the excess chocolate to drip off.
- Place the bars onto the prepared cookie sheet and return to the freezer for approximately 30 minutes, or until the chocolate hardens.
- Store in an air-tight container in the freezer or refrigerator until ready to serve, because the bars will get soft if left out at room temperature.
Notes
- Storage: Keep your vegan chocolate bars in an airtight container in the fridge for up to one week. Since coconut oil softens at room temp, these bars stay firm and fresh when chilled.
- Freeze for later: Want to stock up? Freeze them in a single layer on a baking sheet before transferring to a freezer-safe container. They’ll keep for up to 3 months—just let them thaw for 10-15 minutes before enjoying.
- Chocolate coating tip: If the chocolate thickens while dipping, reheat it in short bursts to keep it smooth and glossy. A little coconut oil helps with that silky finish!
- Shape it your way: Traditional bars, bite-sized minis, or even truffle-style balls—this recipe is flexible! Just adjust chilling time as needed.
- Nut-free option: Skip the almonds or swap in pumpkin seeds for a fun crunch without the nuts.
Nutrition
Vegan almond joy bars recipe excerpted from Clean Desserts: Delicious No-Bake Vegan & Gluten-Free Cookies, Bars, Balls, and More. By Karielyn Tillman, with permission from Skyhorse Publishing, Inc. Copyright 2019 by Karielyn Tillman. Photographs by Karielyn Tillman.
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Leave a Comment
Woah!! I loved Almond Joys as a kid and these look like they’re not too intimidating! What a great recipe!
Holy moly – these bars taste even better than the original! I used to sneak the mini versions out of my sister’s Halloween stash when we were little – lol. I love coconut, chocolate, and nuts, so these are perfection in my eyes. I didn’t even know that you could make your own! It’s a bit dangerous knowing that I can make them any time I want, though! So creamy, chewy, and decadent. You have to try these at least once (and become addicted like me)!
I have always loved almond joy bars so was so excited to know how to make and veganize them. The combination of sweet chewy coconut and dark chocolate is amazing. So happy to have these in my recipe repertoire!
All the comfort of a candy bar with none of the animal products or processed bad stuff. A total vegan candy bar win. Plus, how gorgeous are they?!?!
These vegan coconut bars are a dream!!! So easy to make and so delicious 🙂