Gluten-Free Almond Joy
7 simple ingredients, easy, gluten-free, vegan, paleo, healthy version of the candy bar almond joy!
Prep Time 15 minutes mins
freezer time 8 hours hrs
Total Time 15 minutes mins
Course Dessert, Snack
Cuisine American
Servings 36 bite size pieces
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
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!!
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.
Keyword candybar, easy, gluten-free, quick, vegan