These homemade Almond Joys have all the classic flavors of the original candy bar but without all the unnecessary additives. With the delicious combo of rich chocolate and creamy coconut, you really can’t go wrong!
Homemade Almond Joy Bars
I know what you’re thinking… nothing could be better than your favorite store-bought candy, right? But we at The Cheese Knees like a good challenge, so we went ahead and made one of our favorite candy bars from scratch — Almond Joys!
This homemade Almond Joy recipe is super easy to make and uses simple ingredients. Indulge in a delectable treat made with a blend of shredded coconut, vanilla, and our secret ingredient — mascarpone cheese! Topped with almonds and coated in melted chocolate, this homemade dessert recipe is sure to be a huge hit.
why you’ll love it!
- The homemade version is free of preservatives and unnecessary additives.
- You’ll get the peace of mind of knowing every ingredient used in the recipe.
- It’s as easy to make as it is delicious!
- A budget-friendly option in comparison to the store-bought Almond Joys.
Featured Ingredients
- Chocolate chips: we used semi-sweet chocolate chips since the coconut flakes also have sugar.
- Coconut oil: this makes the chocolate super-rich while also giving it a coconut-y taste.
- Mascarpone cheese: mascarpone cheese is a sweet cheese that pairs deliciously with the other ingredients.
- Shredded coconut: you can’t have Almond Joys without its signature shredded coconut filling!
- Vanilla extract: enhances the flavor of the coconut, almonds, and chocolate.
- Roasted almonds: use your favorite brand of almonds. This adds a nice salty, crunchy finish.
Make it!
Homemade Cream Cheese
Did you know that you can make homemade cream cheese with 3 ingredients — milk, lemon juice and salt? So the next time you’re all out, use our homemade cream cheese tutorial!
Recipe Variations
Nut-Free: You’re welcome to omit the almonds if you prefer them without or have a nut allergy. If you’re allergic, pepitas or sunflower seeds are a great substitute.
Nut Swaps: Rather not have almonds? Other roasted nuts like walnuts, pecans, or hazelnuts would taste delicious!
Granola: Instead of using nuts or seeds, opt for granola to get that same satisfying crunch.
Chocolate: Feel free to use your favorite kind of chocolate. You could create a whole different flavor experience with white chocolate, dark chocolate, or flavored chocolate.
How to Make Homemade Almond Joy Candy Bars
PREP MUFFIN PAN
Line a muffin pan with muffin liners. Set aside.
MELT CHOCOLATE
In a small bowl, add ¾ cup of chocolate chips and 1 teaspoon of coconut oil.
Microwave for 30-second increments on high until melted. Be sure to stir the chocolate every 30 seconds.
TRANSFER + FREEZE
Next, transfer ½ tablespoon of melted chocolate into each muffin cup. Freeze for 30 minutes.
ADD FILLING
In a separate small bowl, mix the mascarpone, shredded coconut, and vanilla extract.
Then put ½ tablespoon of the coconut mixture into each muffin cup. Top with 2-3 almonds each, and set aside.
ASSEMBLE + FREEZE
Place the remaining chocolate chips and coconut oil into a small bowl and microwave to melt.
Then top the muffin tins with 1-2 tablespoons of melted chocolate. Freeze for at least 1 hour.
Serve and enjoy your Almond Joy bites!
Top Tips for Homemade Almond Joys
- If you only have unroasted almonds, you can easily roast them in the oven, microwave, or on the stovetop.
- You’re welcome to omit the coconut oil, but we find that it gives the candies a nice shine and helps thin out the chocolate for an easy coating.
- Be sure to serve immediately once the candy is out of the freezer. The chocolate will start to melt if left out.
Storage
Store your leftover Almond Joy candies in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Homemade Almond Joys
Ingredients
- 1.75 cups semi-sweet chocolate chips divided
- 2 teaspoons coconut oil divided
- 4 oz. mascarpone cheese
- 1 cup unsweetened shredded coconut
- ½ teaspoon vanilla extract
- ½ cup whole roasted almonds
Instructions
- Line a muffin pan with muffin liners. Set aside.
- In a small bowl, add ¾ cup of chocolate chips and 1 teaspoon of coconut oil. Microwave for 30-second increments on high until melted. Be sure to stir the chocolate every 30 seconds.
- Transfer ½ tablespoon of melted chocolate into each muffin cup. Freeze for 30 minutes.
- In a separate small bowl, mix the mascarpone, shredded coconut, and vanilla extract.
- Put ½ tablespoon of the coconut mixture into each muffin cup. Top with 2-3 almonds each. Set aside.
- Place the remaining chocolate chips and coconut oil into a small bowl and microwave to melt. Top the muffin tins with 1-2 tablespoons of melted chocolate. Freeze for at least 1 hour.
Tips & Notes
- These should be stored in the refrigerator or freezer to avoid melting.
