Gluten-Free Almond Joy
7 simple ingredients, easy, gluten-free, vegan, paleo, healthy version of the candy bar almond joy!
Ingredients
Coconut Layer
- 2 cups unsweetened shredded coconut
- 3 tbsp maple syrup or honey if not vegan
- 1 tsp vanilla
- 3 tbsp melted coconut oil
- 2 tbsp coconut flour
- 1/2 cup almonds
Chocolate layer
- 1 1/2 cup chocolate chips
- 1 tsp coconut oil
Instructions
- Mix all of the "coconut layer" ingredients except the almonds in a bowl until everything is well coated.
- In a parchment lined square baking dish, press the coconut mixture to the bottom (with slightly damp hands to prevent sticking) until it's an even, firm layer.
- Place almonds firmly into coconut layer so it doesn't fall out when dipping in chocolate! Firmly press the almonds on top of the mixture in rows.
- Freeze overnight, at least 8 hours so the coconut layer sets and is very hard.
- Once the coconut layer is frozen, take out and cut into the classic almond joy shape, cut rectangle shapes with 2 almonds. Or if you don't care about the shape you can cut into squares or any size that is easiest for dipping.
- Melt the chocolate layer ingredients and working quickly, dip each bar into the chocolate until completely coated on a parchment lined large dish or tray.
- Place the almond joy bars in the freezer to set until the chocolate is hard, about 30 minutes. ENJOY!!
Notes
Store these in the in a sealed container in the fridge for up to a week (if they last that long!)
Or store in the freezer for up to 3 months.