Almond Joy has always been one of my favorite candies. Obviously I don’t indulge in them very often anymore, but I’m always craving them. Especially during this pregnancy. I knew I had to make a delicious and somewhat healthier substitute. And quickly. And in brownie form. Of course. I mean, everything is better in brownie form, right?
Soooooo while this is a paleo dessert, it’s not exactly healthy, per se. This is truly an indulgent paleo treat. Not low carb or calorie, sorry! That being said, it is truly a crowd pleaser and no one will ever guess that it’s paleo.
OMG. That chocolate drizzle though. 😍
These Almond Joy brownies are so addictive. Don’t blame me when you eat more than one. 😉 These brownies are easy enough to make on a weeknight but are also great for a party! They can be dressed up with a little dairy free vanilla ice cream for an extra delicious treat! I really love that they’re pretty easy to make and can be made the day before to save time if you’re making them for an event.
I hope you enjoy the recipe!
- 7 oz (200g) dairy-free dark chocolate, divided
- 1 cup tightly packed (150g) almond flour
- ¼ cup (30g) arrowroot powder
- ½ tsp double acting aluminum-free baking powder
- ¼ tsp sea salt
- ½ cup (113g) grass-fed salted butter or ghee, softened
- 1 cup (170g) coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 5 cups (270g) unsweetened coconut flakes
- ¼ cup coconut oil
- ¼ cup honey
- ¼ cup (18g) sliced almonds
- 3.5 oz (100g) dairy-free dark chocolate, melted
- Preheat oven to 350ºF/177ºC.
- Line an 8x8” baking dish with parchment paper. Line with two overlapping and overhanging sheets for easy removal.
- Melt half of the chocolate over a double boiler. Remove from heat and allow to cool slightly.
- Chop the other half of the chocolate into small chunks.
- Combine almond flour, arrowroot powder, baking powder, and sea salt in a large mixing bowl. Mix well and break up any clumps. Set aside.
- Using a stand mixer or hand mixer, cream together softened butter and coconut sugar on a medium-high speed for 2-3 minutes, scraping bottom and sides as needed.
- While beating at a low speed, add eggs, one at a time, mixing well between additions. Drizzle in melted chocolate. Add vanilla. Mix well on a low speed.
- Slowly add in dry ingredients while beating at a low speed, stopping to scrape bottom and sides as needed.
- Once everything is well combined, mix in the chopped chocolate by hand.
- Pour into the prepared baking dish, spread and flatten with a silicon spatula.
- Bake on the center rack for 30-35 minutes or until set in the middle.
- While the brownies are baking, start making the topping.
- Once the brownies are done baking, cool in the baking dish on a cooling rack.
- Add coconut flakes, coconut oil, and honey to a food processor.
- Process until the coconut is finely ground (about 5-10 minutes). The texture should be somewhat like the ice in a snow cone/shaved ice.
- Pour the mixture over the brownies, spread out evenly with a spoon or spatula and press down to compact the layer a bit. Press down firmly enough to make the layer compact, but not enough to squish the brownie layer below.
- Sprinkle with sliced almonds.
- Once the brownies are cooled to room temperature, cover and refrigerate for about an hour or until the topping hardens.
- Remove the brownies from the pan using the parchment overhang and slice into pieces on a cutting board.
- Drizzle with melted chocolate.
- Store leftover brownies under refrigeration for up to 5 days.
Did you like the recipe? Let me know below in the comments!