Name: 5-ingredient Homemade Almond Joy Candy Bars
Prep time: 10 min
Total time: 1 h 30 min
Ingredients: 2 cups unsweetened shredded coconut; 1 cup condensed milk or condensed coconut milk; 1-2 tablespoons manuka honey; 9-12 almonds (I used chocolate covered ones but any work); 1 cup dark chocolate chips (plus coconut oil as needed)

5-ingredient Homemade Almond Joy Candy Bars

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These 5-ingredient Homemade Almond Joy Candy Bars are a must try for all candy lovers. Dark chocolate shell filled with coconut candy bars. This recipe is gluten-free, plant-based and incredibly easy to make.

Prep Time: 10 mins
Total Time: 1 hour 30 mins

Yield: 9-12 bars 1x

Ingredients

Scale

2 cups unsweetened shredded coconut
1 cup condensed milk or condensed coconut milk
1–2 tablespoons manuka honey
9–12 almonds (I used chocolate covered ones but any work)
1 cup dark chocolate chips (plus coconut oil as needed)

Instructions

In a medium bowl, combine the shredded coconut, condensed milk, and manuka honey. Mix everything together until it forms a thick, sticky mixture that holds together when pressed. This will be your coconut filling.
If the mixture seems too wet, you can add an extra tablespoon or two of shredded coconut. If it feels too dry, a small splash of condensed milk or honey will help.
Line a baking sheet with parchment paper. Using a spoon or your hands, form small oblong mounds of the coconut mixture—think candy bar shape, about 2 inches long and 1 inch wide. You should get around 9–12 mounds, depending on size.
Once shaped, gently press one almond on top of each mound.
Pop the tray into the freezer for 45-60 minutes. This will firm them up and make them easier to dip in chocolate.
While the coconut mounds are chilling, melt your dark chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each round until smooth. If needed, add a teaspoon of coconut oil to help thin the chocolate and give it a glossy finish.
Remove the coconut mounds from the freezer. Using a fork or dipping tool, carefully dip each mound into the melted chocolate, turning to coat fully. Tap off any excess chocolate and place back onto the parchment-lined tray.
If you’re feeling extra, drizzle a little extra chocolate over the top for that fancy, candy-store look.
Once all the bars are coated, place the tray back in the fridge or freezer to let the chocolate set completely—about 10–15 minutes.

Notes

Store them in an airtight container in the fridge for up to 10 days (though good luck making them last that long).

Author: Rachel