Copycat Almond Joy Candy Bars

Almond Joys Copycat Recipe

Almond Joys Copycat Recipe


  • 8 ounces unsweetened shredded coconut
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup maple syrup
  • 1 teaspoon almond extract
  • pinch salt
  • raw almonds

For the chocolate coating

  • 12 ounce vegan semi-sweet chocolate chips
  • 1 tablespoon extra virgin olive oil


  • Lay a piece of parchment paper on a cookie sheet.
  • Add the shredded coconut, coconut oil, maple syrup, almond extract, and a pinch of salt to a food processor.
  • Process for about a minute or two until all is mixed well and the coconut is in very small pieces.
  • Remove from the processor and form into a ball. Divide into 12 balls.
  • Space out on a cookie sheet and press down a bit with the palm of your hand.
  • I used the straight edge of a pasty cutter to push all four sides of the flattened balls into rectangles. It moves easily and isn’t hard to do.
  • See the photo above to show the pre-dunked pieces.  Lightly press an almond into the center of each rectangle.
  • Place in the freezer for at least an hour. They can be left overnight too.
  • When you are ready to dunk:
  • Melt the chocolate in a microwave for 15 seconds. Stir and then cook every 5 seconds until smooth.
  • Stir in coconut oil.
  • Take the candy out of the freezer.
  • Carefully dunk down into the chocolate. I stuck a toothpick into the end of each one as I dunked.
  • Use a spoon to cover all of the candy bar if needed.
  • Lift and lightly swipe some of the chocolate off of the bottom with the flat side of a fork.
  • Place back onto the parchment paper.
  • Place two candy eyes on each piece as you go so that the chocolate is still very soft.
  • I also used a toothpick to swirl hair and/or mouth. They look good without any swirls too.
  • Let harden.
  • You can put them in the refrigerator to harden faster.

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