Homemade Almond Joys (Dairy-Free)

at a glance
Prep Time 30 minutes
Servings 16 Candies

Every item on this page was chosen by The Fed & Fit team. The site may earn a commission on some products (read more here).

These dairy-free, Paleo-friendly Almond Joys taste just like the classic candy bar without the bad-for-you ingredients!

Homemade Almond Joys

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:


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


Y’all, these 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. Here’s what you’ll need:

  • 3 cups of unsweetened shredded coconut
  • 6 tablespoons of extra virgin coconut oil
  • 3 tablespoons of maple syrup
  • 1 ½ cups of Enjoy Life chocolate chips
  • ½ cup almonds

How to Make Homemade Almond Joys

These Almond Joy candies are tasty, way healthier than the alternative, and wrap up in wax paper nicely for passing out at your Halloween party. Let’s make ‘em!

  1. Add the coconut, maple syrup, and coconut oil – add the shredded coconut, maple syrup, and coconut oil to the food processor and let it run for about 2 minutes. You may need to stop it halfway through and scrape down the sides.
  2. Spoon the mixture into molds – spoon the filling mixture into either ice cube trays or a mini cupcake pan (I recommend using parchment paper liners if you go this route). Once filled, pat down the mixture with your fingers.
  3. Freeze – place the now-filled ice cube tray (or mini cupcake pan) into the freezer while you make the chocolate coating.
  4. Make the chocolate coating – fill a small pot ⅓ to ½ way with water, cover, put over medium/high heat, and let it come to a simmer. Once simmering, add 1½ cups of chocolate chips to a glass bowl that is large enough to rest on the pot of water. Place the bowl on the pot of water, and over medium/low heat, stir the chocolate chips with a rubber spatula constantly until it’s velvety smooth (or is between 110-115°F). Once it’s at temperature, remove it from the heat and set it on a towel. Let the temperature cool down to about 95°F (or just stir it again for another minute), then add in the ½ cup of remaining chocolate chips and stir until smooth.
  5. Dip the candies in the chocolate – pull the candies out of the freezer and flip them onto a cooling rack. Dip the bottom of each candy in the chocolate, let it drip off, and then place it back on the cooling rack.
  6. Secure the almonds – place a small dot of chocolate on the top of each candy (this will act as “glue” for the almonds), then place an almond on top of the chocolate glue and press firmly to secure it. Work your way through the whole batch.
  7. Coat the candies in chocolate – grab a spoonful of chocolate and drizzle it over one of the candies. Let it drip over the sides, and then, using the back of your spoon, make sure the whole candy is covered in chocolate. Repeat for the whole batch.
  8. Transfer to parchment paper – transfer your candies from a cooling rack to parchment paper (this way, you don’t have to scrape them off the racks and they’ll peel off nicely from the paper).
  9. Refrigerate – place the candies in the fridge for one hour or until set.
  10. Enjoy as is or wrap individually – if you want to individually wrap your homemade Almond Joys, simply cut wax paper into squares, fold a square of wax paper over each candy, and twist the sides to secure the “wrapper.”

Store-bought Almond Joy bars are gluten-free, but Almond Joy Pieces (a variation of the bar) are not. These homemade Almond Joy candies are gluten-free, dairy-free, and Paleo. 

How to Store Homemade Almond Joy Candy

Store your homemade Almond Joys in the fridge for up to two weeks (if they last that long!) or in the freezer for 5 months.

Slice of classic cheesecake topped with raspberry jam and whole raspberries sitting on a gold-rimmed, white plate with small magenta flowers in floral design and a copper fork with full cheesecake and plate of raspberries blurred in the background.

Just for You

Dessert Recipes

Want more recipe ideas like this?

Shop Supplies

Ice Cube Trays Shop Now
Enjoy Life Chocolate Chips Shop Now
Cuisinart 14-Cup Food Processor Shop Now
Maple Syrup Shop Now

Homemade Paleo Almond Joys

By: Cassy
No ratings yet
Prep Time: 30 mins
Servings: 16 Candies


  • 3 cups unsweetened shredded coconut
  • 3 Tbl maple syrup
  • 6 Tbl extra virgin coconut oil
  • 1.5 cups Enjoy Life chocolate chips
  • 1/2 cup natural almonds


  • Combine the coconut, maple syrup, and coconut oil in a food processor. Blend for 2 minutes, pausing halfway to scrape down the sides.
  • Spoon the mixture into a 16-slotted plastic ice tray and press down. Place in the freezer while you prepare the melted chocolate.
  • 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.
  • 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.
  • 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.
  • Grab a spoonful of the chocolate and pour it over each candy, smoothing it over each side until totally covered.
  • Transfer the candies from the wire rack to parchment paper then place in the refrigerator for one hour or until set.
  • Wrap in squares of wax paper and twist the ends shut for giving away at parties or on Halloween.
  • Enjoy!
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

Show us!

Did You Make This Recipe?

Share a photo and tag us! We can’t wait to see what you make!

Reader Interactions


    Leave a Reply

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

    Recipe Rating

  1. JG says

    JG —  10/30/2013 At 07:29

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

    • fedandfit says

      fedandfit —  10/31/2013 At 08:46

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

  2. Terry says

    Terry —  10/30/2013 At 08:35

    holy crap. 🙂 I love you!

    • fedandfit says

      fedandfit —  10/31/2013 At 08:45

      XO 😉

  3. Sharon says

    Sharon —  10/30/2013 At 08:45

    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 🙂

    • fedandfit says

      fedandfit —  10/31/2013 At 08:45

      Amen, Sharon 🙂

  4. Maritza says

    Maritza —  10/30/2013 At 11:57

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

    • fedandfit says

      fedandfit —  10/30/2013 At 12:00

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

  5. Rachael says

    Rachael —  10/30/2013 At 20:25

    These were yummy! Thanks for the recipe!

    • fedandfit says

      fedandfit —  10/30/2013 At 20:37

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

  6. Angelina u says

    Angelina u —  10/31/2013 At 01:11

    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.

    • fedandfit says

      fedandfit —  10/31/2013 At 08:44

      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. Amelia says

    Amelia —  10/31/2013 At 11:35


    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!?!? ;(((

    • fedandfit says

      fedandfit —  10/31/2013 At 13:58

      See below 🙂

  8. michelle young says

    michelle young —  10/31/2013 At 11:37

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

    • fedandfit says

      fedandfit —  10/31/2013 At 12:16

      Thanks, Michelle! 🙂

  9. ameliabeau says

    ameliabeau —  10/31/2013 At 11:37


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



    • fedandfit says

      fedandfit —  10/31/2013 At 12:15

      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. Deirdre says

    Deirdre —  11/02/2013 At 13:54

    Your recipe looks AMAZING! What pictures too!

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

    • fedandfit says

      fedandfit —  11/02/2013 At 13:57

      Haha I do! And thank you!

  11. Michelle says

    Michelle —  11/06/2013 At 19:12

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

    • fedandfit says

      fedandfit —  11/14/2013 At 17:11

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

  12. Kristen says

    Kristen —  11/09/2013 At 14:15

    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.

    • Kristen says

      Kristen —  11/12/2013 At 16:48

      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.

    • fedandfit says

      fedandfit —  11/12/2013 At 16:57

      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. carolien says

    carolien —  12/03/2013 At 14:08

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

    • fedandfit says

      fedandfit —  12/03/2013 At 20:36

      My pleasure! I hope you love them 🙂

  14. Molly says

    Molly —  01/29/2014 At 22:53

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

  15. EvelynU says

    EvelynU —  06/29/2014 At 22:21

    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.

    • Cassy says

      Cassy —  07/10/2014 At 15:32

      Brilliant! Thank you!

  16. Malsmommy says

    Malsmommy —  07/30/2014 At 05:18

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

    • Cassy says

      Cassy —  08/02/2014 At 16:53

      Awesome!! Thanks so much for the feedback.

  17. Lorri says

    Lorri —  10/21/2015 At 18:00

    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!

    • Kelly says

      Kelly —  10/25/2015 At 23:38

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

  18. Jess says

    Jess —  01/03/2016 At 06:32

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

    • Kelly says

      Kelly —  01/03/2016 At 21:12

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

  19. Judy says

    Judy —  03/26/2016 At 19:06

    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.

    • Kelly says

      Kelly —  03/31/2016 At 02:36

      Great idea Judy! Thanks for trying them out!

  20. Katie says

    Katie —  09/23/2016 At 18:28

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

  21. Deann Rex-Free says

    Deann Rex-Free —  10/27/2018 At 13:44

    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. Nick says

    Nick —  10/30/2018 At 15:51

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