Vegan Almond Joy (Gluten Free, Healthy)

Homemade almond joy bars made with just 5 ingredients!

The best vegan almond joy: perfect coconut bars dipped in rich chocolate topped with roasted almonds and finished with beautiful chocolate drizzle. All made with gluten free, vegan, healthy ingredients!

Are almond joys vegan, gluten free, or healthy? Erm… today they are! In celebration of the spooktastic holiday ahead, I’m sharing my favorite homemade almond joy bars recipe.

It just so happens to be vegan, gluten free, and made with healthy ingredients.

So… will you miss anything with these homemade almond joy bars? Heck no! They’ll have just the right amount of chocolate coating, sweet coconutty chewiness, and, of course, two almond gems apiece. 😉

Ready to make delicious homemade almond joy bars? Let’s do this!

What is Almond Joy?

Almond joy is a popular chocolate coconut bar that’s made with chocolate, coconut and topped with almonds.

What makes this vegan almond joy recipe healthy and gluten free?

All of today’s almond joy ingredients are vegan, including the vegan chocolate chips, coconut oil, maple syrup and almonds.

Today’s recipe is a healthier take on classic Almond Joy candy bars by reducing the amount of ingredients, using less processed ingredients, and leaving out unnecessary ingredients.

many homemade almond joy bars with chocolate chips

COMPARISON: Store-bought Almond Joy vs. Today’s Homemade Almond Joy Recipe 

Store-bought Almond Joy Ingredients [1]

  • Corn syrup
  • Milk chocolate (sugar, cocoa butter, chocolate, milk, lactose, milk fat, nonfat milk, lecithin, PGPR (emulsifier))
  • Coconut
  • Sugar
  • Almonds
  • Vegetable oil (palm kernel oil, palm oil, sunflower oil)
  • Cocoa, whey, salt
  • Hydrolyzed milk protein
  • Lecithin
  • Sodium metabisulfite

Today’s Homemade Almond Joy Ingredients

  • Vegan chocolate chips
  • Unsweetened coconut flakes or chips
  • Coconut oil
  • Pure maple syrup

homemade almond joy being drizzled with chocolate

How to make Homemade Almond Joy

Line the pan

Line a loaf pan with wax paper or parchment paper.

Make the coconut bars

Add coconut bar ingredients to a food processor: coconut, coconut oil and maple syrup. Blend until well incorporated & sticky.

Pour your coconut bar mixture into the prepared loaf pan. Make sure to press it down into an even, tightly-packed layer. Chill until firm. Then, slice into 16 bars.

Place the coconut bars onto a lined baking sheet and chill again.

Make the chocolate dip

Melt vegan chocolate until smooth. Remove the coconut bars from the freezer, then dip each bar into the chocolate. Place each bar onto the baking sheet.

Dip one side of an almond into the melted chocolate and press it into the top of half of a bar. Repeat with another almond for two total almonds atop each bar.


Melt more chocolate. Drizzle onto each bar.

Set & Enjoy

Chill until firm and enjoy the best homemade almond joy!

Closeup vegan almond joy being drizzled

Q&A for Almond Joy

  • Are almond joys gluten free? According to Healthline [2] and Cooking Light [3], Almond Joy is gluten free. According to the official Hershey company website, “allergen lists quickly become outdated as our product lines change over time.” [4] So it’s a good idea to check the label before you consume it.
  • Are almond joys vegan? No, store-bought almond joy bars are not vegan. They contain a number of milk products and other non-vegan ingredients (see further up in the post for the list of ingredients).
  • How do I store today’s vegan almond joy? Simply place your vegan almond joy in an airtight container and store it in the freezer.
  • Can I freeze these homemade almond joy bars? Yes, store your homemade almond joy bars in an airtight, freezer-friendly container in the freezer for 1-2 months.

Beautiful coconut bars seated in rich chocolate, topped with almond gems, and accessorized with a gorgeous chocolate drizzle.

one vegan almond joy bar on parchment paper

Who knew it was so much fun to make homemade almond joy?? Me, me, meee!! And you, you, you!!! 😉 I can’t wait to head into the kitchen with you to make and share the best homemade treats with our loved ones. ‘Til the next sweet adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

☀ Click below to Pin

Vegan Almond Joy – Homemade Almond Joy pin image

📸 Did you make this almond joy recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

Almond Joy and Coconut Recipes

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Paleo Almond Joy (V, GF, DF): a 5-ingredient recipe for deliciously satisfying homemade Almond Joy candy bars bursting with coconut and chocolate. #Paleo #Vegan #GlutenFree #DairyFree | | @BeamingBaker

Vegan Almond Joy (Gluten Free, Healthy)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 16 reviews


Homemade almond joy bars made with just 5 ingredients! The best vegan almond joy: perfect coconut bars dipped in rich chocolate topped with roasted almonds and finished with beautiful chocolate drizzle. All made with gluten free, vegan, healthy ingredients.



Coconut Bars

  • 1 ½ cups unsweetened coconut chips or shreds
  • ¼ cup coconut oil, solid or melted
  • 2 tablespoons pure maple syrup

Chocolate Dip Layer


  • 32 unsalted almonds

Chocolate Drizzle


  1. Line an 8-inch or 9-inch loaf pan with parchment paper or wax paper. Set aside for later.
  2. Make the Coconut Bars: Add all Coconut Bars ingredients to a food processor: coconut, coconut oil and maple syrup. Blend until you get a wet and sticky mixture, with smaller, but still noticeable coconut pieces.
  3. Pour coconut mixture into the prepared loaf pan. Using a rubber spatula, press down and smooth until you get a tightly packed, even layer. Freeze for 15-20 minutes.
  4. Remove from freezer. Lift the coconut bars out of the loaf pan. Cut into 16 rectangular bars. Line a baking sheet with wax paper or parchment. Lay these bars on the sheet, evenly spaced apart. Place back into the freezer while you prepare the chocolate layer.
  5. Make the Chocolate Dip Layer: Use the double boiler method, or do the following. In a medium, microwave-safe bowl, add the Chocolate Dip Layer ingredients: ½ cup vegan chocolate chips and 1 teaspoon coconut oil. Heat in 20-second increments until just slightly softened and melted. Stir until smooth.
  6. Remove coconut bars from the freezer. Dip the bottom of one coconut bar into the bowl of melted chocolate, creating a thin coating. Use the side of the bowl to scrape off excess chocolate. Place back onto the baking sheet. Repeat until all coconut bars have been coated.
  7. Dip one side of an almond in the melted chocolate and press into half the surface of one bar, leaving room for another almond. Dip another almond in chocolate and press into the remaining surface of the bar. Repeat for all bars. Place baking sheet back into the freezer while you make the chocolate drizzle.
  8. Make the chocolate drizzle: Add the Chocolate Drizzle ingredients to the bowl of leftover melted chocolate: 2 tablespoons chocolate chips and 1/4 teaspoon coconut oil. Heat in the microwave in 20-second increments until just softened. Stir until smooth.
  9. Using a rubber spatula, scrape melted chocolate into a plastic zip bag with a very small tip cut off, or a small piping bag fitted with a very fine tip. Holding the bag over one candy bar, pipe the chocolate in a zigzag motion, starting from one end of the bar and finishing at the other. Repeat for all bars.
  10. Place baking sheet into the freezer for 10-15 minutes. Thaw for 10-15 minutes before serving. Enjoy! Storing instructions below.


Storing Instructions: Store in an airtight container for 1 week at room temperature.

Freezing Instructions: If freezing, store in an airtight, freezer-friendly container for up to 1 month. Allow to thaw for 15 minutes before enjoying.

  • Prep Time: 1 hour
  • Cook Time: 0 mins
  • Category: Dessert
  • Method: Blend
  • Cuisine: American

© All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.

This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.

Facebook ☀︎ Pinterest  ☀︎ Twitter ☀︎ Instagram

About Beaming Baker

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I came for the recipes, but stayed for the stories! Seriously, I just discovered your blog as I was looking for a paleo cinnamon pecans recipe. At first, I scrolled quickly past all the WORDS, until I – finally!- got to the recipe. Then I started looking at a few other recipes, until I gave in and started reading the words, and I was hooked! Loved this story about your mom, and I look forward to reading more.

    1. Hi Reagan, either will do. 😉 Refined will have less of a coconut scent/flavor. Enjoy!

  2. I made this delicious, easy, impressive recipe the other day. I’m scared that I know this exists. Maybe if I O.D. on them, I won’t be so tempted to eat a few every day? Hmm….

    1. Hi Nancy, I’m so happy to hear you’re enjoying my recipe! 🙂 They’re totally my mom’s fave too! Haha–would that even work? 😉 Thanks for letting me know how they turned out. Enjoy!

  3. Hi I tried making these. THe coconut layer crumbled when when i tried to cut them.wonder what I did wrong? I had in freezer for 20min
    Thank you

    1. Hi Jan, a little crumble is normal. Next time, try packing the coconut layer down as tightly as you can–when you think it’s a tightly-packed layer, pack it some more. The coconut filling can be a bit tricky. Good luck! 🙂

  4. Hi Again, Demeter! I love that you will read this comment to your mama out loud, and that she can understand English. My mom passed on 16 years ago, but she never read English though she was learning even in the final year that she died. She and your mom probably would have gotten along great as they are/were great Asian mamas who loved to eat and take care of others! (But then again, what Asian mom doesn’t love to cook and take care of the kiddies, right?) Because of my mom’s health, I was also inspired to learn more about nutrition and to put a healthy spin on all my cooking, whether traditional Chinese or western dishes, since I am a product of the West and East. I also became a Qigong teacher in seeking out complementary methods of healing, which has changed my life and many of the people I teach.

    Sometimes our lives take a very different direction because of the people we love. I’m glad your mom is your inspiration in creating your sweet blog (pun intended!) and that you continue to love and support each other in all you do. Take good care of each other, and glad she doesn’t have to hide in the bushes to support your Hallowe’en jaunts anymore! (unless she does Qigong or Tai Chi, in which case, it will just keep her fit to dress up as a “crouching tigress in a bush”! 😉 🙂 xoxox