Making this Almond Joy recipe at home gives you have full control over the ingredients, ensuring you can enjoy treats totally guilt-free (and without hurting your daily macros!)

The Power of Dark Cacao Chocolate and Dates

One of the star ingredients in this recipe is dark cacao chocolate. Besides its rich, indulgent flavor, dark chocolate packs a healthy punch. It’s loaded with antioxidants, which are scientifically shown to support heart health, enhance brain function, and even elevate your mood. Opt for dark chocolate with at least 70% cacao to reduce added sugar.

And naturally sweeten your Almond Joy bars with dates! A good source of fiber, essential vitamins, and minerals, dates are a nourishing alternative to traditional refined sugar.

Coconut and Almonds: More Than Just Flavor

Coconut and almonds not only contribute to the classic taste of Almond Joy bars but also come with their own set of health perks. Coconut is a good source of healthy fats, which can aid in metabolism and provide sustained energy. And almonds are a powerhouse of essential nutrients, including vitamins, minerals, and healthy fats, making them a smart choice for your overall health.

Better-For-You Almond Joy Recipe

Active time: 20 minutes | Total time: 40 minutes

Ingredients

• 1/2 cup (125ml) canned coconut cream (not coconut milk)
• 3 dates, pitted and chopped
• 2 tablespoons, plus 2 teaspoons coconut oil, melted, divided
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 3 cups (240g) unsweetened shredded coconut flakes
• 1/4 cup (28g) whole roasted almonds, chopped
• 6 ounces (170g) dark chocolate, chopped

Directions

1. Line a standard loaf pan (4 1/2-by-8 1/2inches/11cm-by-21cm) with plastic wrap, letting excess hang over the sides.
2. Put the coconut cream, dates, 2 tablespoons of the coconut oil, vanilla and salt in a food processor and puree until the dates are smooth.
3. Add the coconut flakes and pulse until the mixture is combined and begins to clump together, about 30, 1-second pulses.
4. Pour the mixture into the prepared pan and tamp down with the bottom of a measuring cup or spoon, so it’s firmly and evenly pressed into the pan. Freeze until firm, about 30 minutes.
5. In a small microwave-safe bowl, combine the chocolate with the remaining 2 teaspoons of coconut oil. Microwave on high for 1 minute, stir, and then microwave in 30-second bursts, stirring between intervals , until the mixture is smooth, about 90 seconds total.
6. Line a small baking sheet with parchment paper. Remove the coconut mixture from the loaf pan and place it on a cutting board. Cut the loaf crosswise into 8 slices. Cut each slice in half to make 16 pieces.
7. Put a piece of the coconut mixture into the melted chocolate and flip with a fork to coat. Let excess chocolate drip back into the bowl and transfer to the prepared baking sheet.
8. Sprinkle almonds over the top of the bar. Repeat with the remaining ingredients.
9. Refrigerate until the chocolate sets, about 30 minutes. Store the coconut bars in an airtight container in the refrigerator for up to 2 weeks.

Got leftover melted chocolate mixture? Store it in an airtight container at room temperature for up to two weeks and remelt it to enjoy with frozen yogurt! It’ll harden into a crunchy (and tasty) chocolate shell.

Serves: 16 | Serving Size: 1 bar 

Nutrition (per serving): Calories: 206; Total Fat: 18g; Saturated Fat: 13g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 42mg; Carbohydrate: 12g; Dietary Fiber: 3g; Sugar: 6g; Protein: 2g