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chocoalte covered coconut candy bar

Gluten-Free Almond Joy

7 simple ingredients, easy, gluten-free, vegan, paleo, healthy version of the candy bar almond joy!
Prep Time 15 mins
freezer time 8 hrs
Total Time 15 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