Homemade Paleo Almond Joys

Paleo Almond Joys taste just like the classic candy bar without the bad-for-you ingredients!

Today I’m thankful for tasty tap water, my black glitter purse that I break out every October, the giraffe tights I’m about to buy from American Apparel for Halloween, and that dark chocolate is deemed Paleo-friendly.

So when I go on roadtrips …and my sweet tooth speaks up …and a square of extra dark chocolate won’t cut it …I grab an Almond Joy from the closest gas station. What? It’s just coconut, chocolate, and an almond …right? Sounds Paleo to me!

Here are the ingredients found in an Almond Joy:



So it’s mostly corn syrup, more sugar, some dairy, and trace amounts of scary, really bad for us ingredients. I’m out.

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What’s next? Homemade versions! Why haven’t I done this before??

Guys, they taste JUST like the real thing {if not better} and are so flippin’ easy. They freeze well too if you want to make a huge batch and defrost a few at a time. It’s the perfect sweet tooth satisfier.

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Here are the ingredients found in MY Paleo-friendly Almond Joy:



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They’re tasty, way healthier than the alternative, and wrap up in wax paper nicely for passing out at your Halloween party.


Let’s make ‘em!

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First, you’re going to need a food processor and some unsweetened shredded coconut.

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Add 3 cups of the coconut goodness to the food processor.

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Next, the sweetener! I love maple syrup. If you don’t have any on hand, honey will work too.

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Add 3 Tbl to the processor.

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Next, extra virgin coconut oil!

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Add 6 Tbl to the processor and then let it run for about 2 minutes.

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It’ll look like this when it’s done. You may need to stop it halfway through and scrape down the sides.

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Ta-da! The filling is done. Wasn’t that EASY?!

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I’m about to blow your mind. Dust off those ice trays you stubbornly saved from college for the “one day I’ll need them.” You need them! They’re the molds for your almond joys! Wee!!

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Really, they make the perfect mold. If you don’t have any, you can also use a mini cupcake pan. {{Note: If you go the mini cupcake pan route, I recommend you use parchment paper liners to help the candies release.}}

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Spoon the mixture into the 16 ice cube molds.

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Pat it down with your fingers and then fill with more mixture if you have some left. Doesn’t it drive you nuts when you get a manicure and they leave half your nail unpainted? This manicure is 2 days old. My nails do not grow that fast. #firstworldproblems

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All done? Pop it in the freezer while you make your chocolate coating.

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I opted for the recognized Paleo-friendly Enjoy Life Chocolate Chips but YOU should use what you’re most comfortable with. I recommend dark chocolate chips if you can find them.

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Y’all… we’re going to get serious about melting this chocolate. I did some research, did lots of experimenting, and came up with the most efficient way to correctly temper chocolate. Why does it matter? Properly tempering chocolate allows you to have that hard, shiny chocolate finish that doesn’t melt in your hands.

If this sounds like too much work, I’ll understand if you give a bowl of chocolate a few whirls in the microwave until it’s liquid.

I even broke out my grandmother’s candy thermometer for the occasion. She’d be so proud.

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Fill a small pot 1/3 – 1/2 way with water, cover, and put over medium/high heat. We want it to simmer, not boil.

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Got a good simmer?

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Measure out 1 cup and ½ cup of chocolate chips.

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Add the cup of chocolate chips to a glass bowl that is large enough to rest on the pot of water.

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Place the bowl over the water.

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Over medium/low heat, stir the chocolate chips with a rubber spatula constantly.

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Keep stirring!

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Now we’re getting somewhere.

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Either stir it for about 1 more minute once it gets velvety smooth or test the temperature with your candy thermometer. You want the chocolate to be between 110 F and 115 F.

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Once it’s at temperature, remove it from the heat and set it on a towel. Let the temperature come down to about 95 F {or just stir it again for another minute}.

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Add in the ½ cup of remaining chocolate chips.

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Stir it into the mixture until smooth. You have officially tempered your chocolate! Don’t you feel fancy? I felt like I needed a photo finish with a big marble slab, chef’s hat, and metal spatula {like the commercials}.

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Pull the coconut ice tray out of the freezer, give it a twist {just like when it’s full of ice}, and set a cooling rack over the top.

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Flip it upside down.

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And pull the tray off the filling. Aren’t they cute?

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Using a butter knife, scrape off any ridges you don’t want.

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Now, dip the bottom of each candy in the chocolate, let it drip off, then place it back on the cooking rack.

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Got ‘em all dipped?

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Grab some natural, unsalted almonds!

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The best way to make the almonds stay in place is with a tiny dot of chocolate for glue.

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After you blob the chocolate, grab an almond.

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And place it firmly on top of the candy.

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Work your way through the whole batch.

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Got ‘em all done?

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Your perfectly tempered chocolate is ready for its big debut.

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Grab a spoonful.

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And drizzle it over one of the candies.

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Let it drip over the sides and then using the back of your spoon, make sure the whole candy is covered.

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Repeat for the whole batch.

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Next, I recommend you transfer your dripped chocolates from the wire cooling racks to parchment paper. This way, you don’t have to scrape them off the racks and they’ll peel off nicely from the paper.

Place in the refrigerator for one hour, or until set.

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When the Paleo almond joys are done, plate up! They make for a great, gourmet candy for your Halloween {or any time of the year} party.

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You could also wrap the Paleo almond joys up in wax paper for hand-outs.

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Cut wax paper into squares and fold over the candies.

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Twist one side closed.

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Then the other. Done!

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Put them in a cute basket for Halloween night or your party.

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Or plate with some unwrapped Almond Joys.

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These Paleo Almond Joys are so delicious. I hope you love every minute of making and enjoying them.

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Homemade Paleo Almond Joys

  • Author: Cassy
  • Prep Time: 30 min
  • Total Time: 30 min
  • Yield: 16 Candies



  1. Combine the coconut, maple syrup, and coconut oil in a food processor. Blend for 2 minutes, pausing halfway to scrape down the sides.
  2. Spoon the mixture into a 16-slotted plastic ice tray and press down. Place in the freezer while you prepare the melted chocolate.
  3. To temper the chocolate, place 1 cup of the chocolate chips in a glass bowl over a simmering pot of water. Stir constantly with a rubber spatula until melted or between 110 F and 115 F.
  4. Remove from heat and place on a towel, let the chocolate cool to 95 F and add the remaining ½ cup of chocolate chips. Stir until smooth with the rubber spatula.
  5. Break the coconut candy from the ice trays then dip the bottom of each one in the melted chocolate and place on a wire cooling wrack. Place a dot of the melted chocolate on top of each candy to serve as glue, then place an almond on the dot.
  6. Grab a spoonful of the chocolate and pour it over each candy, smoothing it over each side until totally covered.
  7. Transfer the candies from the wire rack to parchment paper then place in the refrigerator for one hour or until set.
  8. Wrap in squares of wax paper and twist the ends shut for giving away at parties or on Halloween.
  9. Enjoy!



57 Responses to “Homemade Paleo Almond Joys”

  1. #
    JGposted October 30, 2013 at 7:29 am

    Amazing!!!! Can’t wait to pack some of those for a road trip!

    • #
      fedandfitposted October 31, 2013 at 8:46 am

      Whoop! I’ve got about 4 dozen to spare, c’mon over and getchasome!

  2. #
    Terryposted October 30, 2013 at 8:35 am

    holy crap. 🙂 I love you!

  3. #
    Sharonposted October 30, 2013 at 8:45 am

    Whoa those look yummy, and you make it look so easy! I melt my chocolate just like you do. Efficient and no need for a special double boiler pan 🙂

    • #
      fedandfitposted October 31, 2013 at 8:45 am

      Amen, Sharon 🙂

  4. #
    Maritzaposted October 30, 2013 at 11:57 am

    I wonder can you stick the almond inside the coconut mixture?

    • #
      fedandfitposted October 30, 2013 at 12:00 pm

      Absolutely! You’d save yourself a step that way too. I put them on top because I wanted the almond shape 🙂

  5. #
    Rachaelposted October 30, 2013 at 8:25 pm

    These were yummy! Thanks for the recipe!

    • #
      fedandfitposted October 30, 2013 at 8:37 pm

      YOU are on top of it! I’m so glad you already made a batch and liked them!

  6. #
    Angelina uposted October 31, 2013 at 1:11 am

    You rock! I love all the step by step pics. I’m a visual learner so they really help. I hope mine come out as good as yours. God bless.

    • #
      fedandfitposted October 31, 2013 at 8:44 am

      I’m a visual learner too! I try to live by the “do unto others…” rule 🙂 I’m sure yours will come out just perfectly. As long as they’re tasty, it’s a success!

  7. #
    Ameliaposted October 31, 2013 at 11:35 am


    Thank you for this yummy recipe, and all the pics!…But how can it be Paleo when the first ingredient in the chocolate is cane sugar!?!? ;(((

    • #
      fedandfitposted October 31, 2013 at 1:58 pm

      See below 🙂

  8. #
    michelle youngposted October 31, 2013 at 11:37 am

    Awesome, tastes better than a store bought ALMOND JOY! Love the pictures.

    • #
      fedandfitposted October 31, 2013 at 12:16 pm

      Thanks, Michelle! 🙂

  9. #
    ameliabeauposted October 31, 2013 at 11:37 am


    Thank you for this delicious recipe!..But I wondering, how can it be Paleo if the first ingredient in the chocolate is cane sugar!?!? ;(



    • #
      fedandfitposted October 31, 2013 at 12:15 pm

      Hi Amelia! GREAT question. Chocolate is definitely a “fringe” Paleo-friendly food. What I mean by that, some people say it’s acceptable and others say it’s not. My personal stance is that if you can find a chocolate that is sweetened with a natural sugar {like cane sugar}, then it’s a much better choice. While I still believe that the most successful, and happiest Paleo lifestylers keep their sugar intake at a minimum, I’m also a believer in enjoying a treat every once in a while. Cane sugar, while not a health food, is far healthier than other sugars and sweets out there on the market and lurking in almost every shelf product. So, my answer is really that the chocolate is Paleo-friendly …opposed to a Paleo health food you should base your diet on. I hope that helps!

  10. #
    Deirdreposted November 2, 2013 at 1:54 pm

    Your recipe looks AMAZING! What pictures too!

    Do you take the pictures by yourself and cook this by yourself?

    • #
      fedandfitposted November 2, 2013 at 1:57 pm

      Haha I do! And thank you!

  11. #
    Michelleposted November 6, 2013 at 7:12 pm

    I was wondering if anyone had an idea for about how long these are good for?

    • #
      fedandfitposted November 14, 2013 at 5:11 pm

      I’d say about one week! Unless you’re especially hungry 🙂

  12. #
    Kristenposted November 9, 2013 at 2:15 pm

    I just made these and they are setting in my fridge to harden. The process for the most part is fairly easy up until covering it in the chocolate. I do not have ice cube trays so I took the advice to use the mini muffin tins. I even oiled the sides and I yielded 24. They stuck to the muffin tins so I had to use some warm water on the bottom to loosen it up and maybe that caused some of the flakiness. I am wondering if a little more coconut oil is needed because the mixture did not congeal too well. I needed much more chocolate than stated but the double boiler did work. When I tried to dip the first one the bottom broke off as the coconut itself was too crumbly and did not stick together so I found another way to get the bottom in chocolate. Covering each one needed more chocolate. The taste is good but I am hoping that letting it chill will make it hold together better. Otherwise they taste good.

    • #
      Kristenposted November 12, 2013 at 4:48 pm

      Reply to my original comment. These did taste awesome once I placed them in the fridge. A nice sweet treat and not too many calories in each one (I do paleo and count cals lol) which I cannot say for most paleo desserts. Thanks for sharing.

    • #
      fedandfitposted November 12, 2013 at 4:57 pm

      Hi Kristen! I’m so glad they worked out. I’m sorry to hear about them being difficult to work with in the mini muffin tins. I’ll revise the recipe instructions to recommend people use some kind of parchment paper cup to help them release after setting. Thanks so much for your feedback!

  13. #
    carolienposted December 3, 2013 at 2:08 pm

    Wow!!!! Love watching your beuatiful pictures!!!! I am going to make these!
    Thank you!!

    • #
      fedandfitposted December 3, 2013 at 8:36 pm

      My pleasure! I hope you love them 🙂

  14. #
    Mollyposted January 29, 2014 at 10:53 pm

    I have everything needed to make these right now… so I guess I’m going to make these right now!

  15. #
    EvelynUposted June 29, 2014 at 10:21 pm

    I just made these for my book club, and they came out great. One comment: the amounts are easily divided into thirds, so you could make them with 1 cup of coconut, 1 Tbsp. maple syrup, 2 Tbsp. coconut oil, and 1/2 cup of chocolate chips.

    Also, I happened to have coconut spray (like Pam) and used that in the ice cube tray.

    The maple syrup tastes great in these.

    • #
      Cassyposted July 10, 2014 at 3:32 pm

      Brilliant! Thank you!

  16. #
    Malsmommyposted July 30, 2014 at 5:18 am

    Oh my!!!!! Hands down the best treat I’ve made and so simple. my favorite candy bar made with simple, HEALTHY, organic ingredients! a++

    • #
      Cassyposted August 2, 2014 at 4:53 pm

      Awesome!! Thanks so much for the feedback.

  17. #
    Lorriposted October 21, 2015 at 6:00 pm

    These are so yummy! I made a mini batch the other day and loved them. Today I am making a full batch (they are in the freezer.) I decided to drop an almond in each ice cubby before adding the coconut. I am hoping that they will stick but if not at least I will have a little almond indent area! Thanks for a great recipe!

    • #
      Kellyposted October 25, 2015 at 11:38 pm

      So glad you loved them Lorri! Smart idea, let us know if it works!

  18. #
    Jessposted January 3, 2016 at 6:32 am

    I used silicon mini muffin pan and it worked great! Thanks! Hubby loves these!

    • #
      Kellyposted January 3, 2016 at 9:12 pm

      So glad they worked for you Jess! Thanks for trying them!

  19. #
    Judyposted March 26, 2016 at 7:06 pm

    Liked them a lot.Easy to put together. I put almond in ice cube tray before adding coconut. Then dipped bottom. Let set up then dipped just the upper part. They look great. Not as much chocolate, but I didn’t miss it.

    • #
      Kellyposted March 31, 2016 at 2:36 am

      Great idea Judy! Thanks for trying them out!

  20. #
    Katieposted September 23, 2016 at 6:28 pm

    Super delicious! I omitted the almonds, and used homemade chocolate (coconut oil, cacao powder, maple syrup, pinch salt).

  21. #
    Deann Rex-Freeposted October 27, 2018 at 1:44 pm

    do you have a recipe for chocolate using cocoa and cocoa butter without
    sugar (maybe stevia and erithritol) in both the coconut and the chocolate?
    I have made your brownie recipe using 4 parts stevia powder and 1 part erythritol. I now add a cooked orange yam mashed to the batter and it is very good!!!



  22. #
    Nickposted October 30, 2018 at 3:51 pm

    Your first ingredient is corn syrup?! Paleo police might put you in Jurassic jail for this recipe


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