Healthy Almond Joy Bites
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Vegetarian or Vegan
Okay y’all, this may just be my favorite dessert recipe I’ve created so far! And to be honest, I love all of them, so that’s saying a lot. And guess what? This is also one of the easiest to make! No baking required and less than 40 minutes from start to finish!
If you’ve been following me for a while, you’ll know that I’m a sucker for anything chocolate and coconut. Like really, give me ALL the chocolate and coconut, please! So when it comes to Almond Joy’s it takes everything I have to resist those delicious little candy bars.
Truth be told though, I tried one on Halloween this past year and it was so disappointing! I felt like it was just sickeningly sweet coconut covered in terrible quality chocolate. And, well, that’s pretty much what they are. I used to love them so much though, I couldn’t believe I didn’t like them anymore.
I knew I needed to recreate them with healthier (and tastier!) ingredients. And so these cute little Almond Joy Bites were born! Come on, you know they’re cuter in ball form than bar form anyway.
Equipment needed:
- Food processor
- Double boiler/Bain Marie (I use a small pot with a medium glass bowl over it)
- Sheet pan
- Parchment paper
- Fork, spoon, and toothpick for dipping in chocolate
- Firm spatula to scrape down food processor
If you love coconut and chocolate as much as I do, make sure to check out these other awesome recipes!
- Paleo Almond Joy Brownies (OMG!! So good.)
- Dark Chocolate Coconut Macadamia Snack Bars
- Paleo Coconut Rum Fudge
- Coconut Cookie Dough Cake Pops (one of my first recipes!)
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Healthy Almond Joy Bites
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Vegetarian or Vegan
Ingredients
- 3 1/4 cups 280g unsweetened shredded coconut
- 1/4 cup 60mL coconut oil
- 1/4 cup 60mL pure maple syrup (sub Lakanto maple syrup for keto)
- 1/2 tsp vanilla extract
- 1 pinch sea salt
- 1/4 cup 20g sliced almonds, roughly chopped
- 1 1/2 cups 270g dairy free chocolate chips or dark chocolate (sub Lily's chocolate chips for keto)
Instructions
- Prepare sheet pan. Line a sheet pan with parchment paper and set aside.
- Make almond joy filling. Add shredded coconut, coconut oil, maple syrup, vanilla, and sea salt to a food processor and blend on high for about 8 minutes or until it has the consistency of shaved ice, scraping down sides and bottom as needed.
- Form into balls. Scoop out coconut mixture and form into 1" (2.5cm) balls by firmly pressing and shaping with your hands. Place finished balls on parchment paper-lined sheet pan.
- Chill. Place balls in freezer for 15 minutes. During this time you can start melting the chocolate.
- Melt chocolate over a double boiler on low heat.
- Dip balls in chocolate. Place one ball on a fork, lower into the chocolate, then use a spoon to drape the chocolate over it (do not roll it in the chocolate). Remove the ball using the fork, then tap the fork to get rid of the excess chocolate. Using a toothpick, carefully slide the ball off the fork and back onto the parchment paper. Repeat with remaining coconut balls.
- Chill. Refrigerate almond joy bites until hardened, remove from refrigeration, and serve at room temperature for best texture.
- Store in an air-tight container at room temperature for up to 3 days or under refrigeration for up to 1 week. You can also freeze them and thaw one at a time when you want a little treat!
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