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  • Writer's pictureRita Winthrop

homemade almond joy

We've been on the hunt for making all of the treats and desserts at home with far healthier ingredients. Frank is really jumping on the band wagon with me and trying to be good about eliminating more processed goods, watching our fat and sugar intake and just cutting back on some snacking. The hardest part for the both of us is dessert. You could put an entire pie in front me and I'll eat the whole thing no problem. If you'e followed me for a while you might have seen my homemade PB cups, which are similar to this, the only difference is that I've used melted chocolate for these, but you certainly could use the chocolate recipe from that if you're trying to eliminate more sugar.

I asked Frank what his dessert of choice was for this week, and he asked for almond joy! While it was definitely not what I was expecting from him, these are one of my favorite candies from growing up.

As you'll see below I like to make my chocolate batches separately. I find it easier to work with the chocolate if I do one batch first, then make the filling, and then make the second batch of chocolate. I'll start first by toasting some almonds. You certainly don't need to, or have almonds at all, but this makes them extra nutty in flavor. Let them cool while you prepare the chocolate. I'll melt one cup of dark chocolate with one tablespoon of coconut oil. I microwave for 30 seconds at a time until I can stir and its melted completely. (Usually takes only 1 minute) Then add your cacao powder and vanilla extract. The cacao makes the chocolate flavor a little more rich, and also adds to health benefits. If you have a candy mold, this is a great time for it, however, you could make them in a small muffin tin as well. Spray pan lightly. Pour about one tablespoon of chocolate into each mold and give a good shake or hit on the counter to even it out.

Next comes the filling. In a small food processor blend all ingredients except the almonds and it'll get sticky and grainy. I only added one tablespoon of maple syrup to sweetened but feel free to adjust here. Sprinkle evenly into the cups and top with the almonds. Make one more batch of chocolate and pour evenly over each cup again. Place in the freezer for at least 30 minutes, and you can store these in the refrigerator in a tupperware.

Homemade Almond Joy

Prep Time: 5 minutes

Cook Time: 10 minutes

Freeze Time: 30 minutes minimum


  • 1 cup dark chocolate (2 cups total)

  • 1 tablespoon coconut oil (2 tablespoons total)

  • 1 heaping teaspoon cacao powder (2 teaspoons total)

  • ½ teaspoon vanilla (1 teaspoon total)

Make this twice – once for the bottom, and once again for the top. I prefer to make one bowl first, then do the filling, and then the second batch of chocolate. That way it stays melted and smooth!


  • 1 cup unsweetened shredded coconut

  • ½ cup oats or oat flour (could sub with almond or coconut flour)

  • 2 teaspoons ground flax

  • 1 tablespoon maple syrup

  • 2 tablespoons fat from can of coconut milk or melted coconut oil

  • ½ cup slivered almonds, toasted


  1. First start by toasting some almonds. This isn’t a required step but the flavor really comes out when you do.

  2. Grease a candy or small muffin tin. Set aside.

  3. Make your first batch of chocolate. Melt the coconut oil and chocolate together first. 30 second increments with stirring in between. Add in cacao powder and vanilla. (I think it’s easier if you make your chocolate mixture in two separate batches.)

  4. Pour about 1 tablespoon in each cup. Make sure it spreads to edges, or lightly hit the pan on the counter to even it out.

  5. In a small food processor blend together coconut, oats or oat flour, flax, maple syrup and coconut milk fat or coconut oil. Blend for about one minute until sticky and slightly grainy.

  6. Sprinkle coconut filling into the cups. Top with toasted almonds. Push lightly into the chocolate.

  7. Make second batch of chocolate and evenly distribute on top of each cup – cover completely.

  8. Place in freezer for at least 30 minutes, and store in the refrigerator.



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