I teased some of you late this summer on Instagram and Facebook with photos of these homemade Almond Joy and Mounds bars. Many of you were asking for the recipe like NOW, but I couldn’t give it out just then because I was photographing and getting it ready for Marin Magazine. Well, the magazine called me this afternoon and told me that the issue is out digitally and going to be in stores tomorrow! Yippee! So that means that I can finally share this recipe with you all. Double Yippee! How cool is it that Marin Mama is in the Marin Magazine? I think it’s pretty cool! You can check out the article here or pick up a magazine at your local Marin store!
There’s no better way to steer your kids away from all of the store-bought Halloween candy than to make up a healthy homemade alternative. For years, my family has been making healthier versions of classic candy favorites like homemade peanut butter cups, homemade dark chocolate bark and these no-bake, vegan Almond Joy bars. These bars are an easy and fun recipe to make with the kids. For parents concerned about nut allergies, you can make the classic Mounds bar, because as they say, “Sometimes you feel like a nut, sometimes you don’t” These bars are vegan, no-bake and take about 30 minutes to make. So come on, let’s make up some bars!
homemade almond joy and mounds bars:
Recipe from Food 52 via Pastry Affair
Makes 10-11 bars
- 1 cup unsweetened shredded coconut, lightly packed
- 3 level tablespoons unrefined virgin coconut oil – This is the coconut oil that actually smells like a coconut.
- 2 tablespoons honey or agave syrup to keep it vegan – I used a local honey from Marshall’s Farm.
- 1 teaspoon pure vanilla extract
- 10-11 roasted and unsalted almonds
- 1/8 teaspoon kosher or sea salt
- 4 ounces bittersweet chocolate, chopped or broken in to small pieces if you’re using a bar – You can use either 4-ounces of bittersweet chips or one 4-ounce chocolate bar. I used a 4- ounce Ghirardelli 60% bittersweet bar so I didn’t have to measure out 4oz of chips.
In a food processor, process the shredded coconut, coconut oil, honey, vanilla extract, and salt until it forms a thick paste, about 2-3 minutes. Test the coconut mixture to see if it holds together by squeezing a small amount in your palm. It should compact nicely. If the coconut mixture doesn’t hold together well, then continue to process the mixture for 1 to 2 more minutes.
Line a small baking sheet (one that can fit in your freezer) with parchment paper. Using a tablespoon, (the tablespoon helps to keep the bars uniform in size) scoop out and gently press down the coconut mixture into the measuring spoon. You want a fairly level scoop here.
Drop the tablespoon of mixture onto the lined baking sheet and then press and mold the balls into a rectangle shape. You can press and mold them on the baking sheet or in the palm of your hand, whatever is easier for you.
Press an almond on top of the coconut rectangles to make an Almond Joy or leave as is to make a Mounds bar.
Place the coconut rectangles in the freezer for 15 to 30 minutes, or until solid. Mine took about 20 minutes to freeze up.
Once the coconut bars are frozen, it’s time to melt the chocolate. Make sure to keep the coconut bars in the freezer until you have melted your chocolate. If you’re using a 4-ounce bar of chocolate, you will need to chop it up or break it up into small pieces. I always break up my chocolate bars into small pieces over the bowl that I’m using to melt the chocolate in because it’s easier and less messy than using a knife. Place the 4-ounces of chocolate or chocolate chips (depending on which one you’re using) into a heatproof bowl. I used a small glass bowl.
Set the bowl over a pan of simmering water, (make sure that the bowl doesn’t touch the water) and melt the chocolate, stirring constantly with a rubber spatula, until melted and smooth. Immediately remove the melted chocolate from the heat and give it a stir with a spatula.
You can also melt the chopped chocolate in a microwave-safe bowl for 15-second intervals, stirring between each interval, until the chocolate is smooth. I prefer to melt my chocolate over a pan of simmering water because that way I ensure that it doesn’t get overcooked or scorched.
When the chocolate is melted, take out the frozen bars. 
Gently insert a toothpick into a bar, and dip the bar into the melted chocolate making sure that the whole bar gets covered with chocolate. Lift the bar out with the toothpick and tap off any excess chocolate. Return the chocolate covered bar to the parchment paper and gently remove the toothpick from the bar. I used another toothpick to hold down the bar while I removed the toothpick. Repeat the process with the other remaining bars.
Once all of the bars have been dipped into the chocolate, place them in the freezer for a few minutes to set.
Store the bars in the refrigerator in an airtight container. These bars should keep for several days. Take the bars out for a few minutes before you consume them though!
Like frozen treats? Then you need to try my frozen s’mores! You can make these anytime of year as the marshmallows are melted under the broiler.
Like dark chocolate and coconut together? Then you need to try this dark chocolate coconut pie.
- 1 cup unsweetened shredded coconut, lightly packed
- 3 level tablespoons unrefined virgin coconut oil – This is the coconut oil that actually smells like a coconut.
- 2 tablespoons honey or agave syrup to keep it vegan – I used a local honey from Marshall’s Farm.
- 1 teaspoon pure vanilla extract
- 10-11 roasted and unsalted almonds
- ⅛ teaspoon kosher or sea salt
- 4 ounces bittersweet chocolate, chopped or broken in to small pieces if you’re using a bar – You can use either 4-ounces of bittersweet chips or one 4-ounce chocolate bar. I used a 4- ounce Ghirardelli 60% bittersweet bar so I didn’t have to measure out 4oz of chips.
- In a food processor, process the shredded coconut, coconut oil, honey, vanilla extract, and salt until it forms a thick paste, about 2-3 minutes.
- Test the coconut mixture to see if it holds together by squeezing a small amount in your palm. It should compact nicely. If the coconut mixture doesn’t hold together well, then continue to process the mixture for 1 to 2 more minutes.
- Line a small baking sheet (one that can fit in your freezer) with parchment paper.
- Using a tablespoon, (the tablespoon helps to keep the bars uniform in size) scoop out and gently press down the coconut mixture into the measuring spoon. You want a fairly level scoop here.
- Drop the tablespoon of mixture onto the lined baking sheet and then press and mold the balls into a rectangle shape. You can press and mold them on the baking sheet or in the palm of your hand, whatever is easier for you.
- Press an almond on top of the coconut rectangles to make an Almond Joy or leave as is to make a Mounds bar.
- Place the coconut rectangles in the freezer for 15 to 30 minutes, or until solid. Mine took about 20 minutes to freeze up.
- Once the coconut bars are frozen, it’s time to melt the chocolate.
- Make sure to keep the coconut bars in the freezer until you have melted your chocolate.
- If you’re using a 4-ounce bar of chocolate, you will need to chop it up or break it up into small pieces. I always break up my chocolate bars into small pieces over the bowl that I’m using to melt the chocolate in because it’s easier and less messy than using a knife. Place the 4-ounces of chocolate or chocolate chips (depending on which one you're using) into a heatproof bowl. I used a small glass bowl.
- Set the bowl over a pan of simmering water, (make sure that the bowl doesn't touch the water) and melt the chocolate, stirring constantly with a rubber spatula, until melted and smooth. Immediately remove the melted chocolate from the heat and give it a stir with a spatula.
- You can also melt the chopped chocolate in a microwave-safe bowl for 15-second intervals, stirring between each interval, until the chocolate is smooth. I prefer to melt my chocolate over a pan of simmering water because that way I ensure that it doesn’t get overcooked or scorched.
- When the chocolate is melted, take out the frozen bars.
- Gently insert a toothpick into a bar, and dip the bar into the melted chocolate making sure that the whole bar gets covered with chocolate.
- Lift the bar out with the toothpick and tap off any excess chocolate. Return the chocolate covered bar to the parchment paper and gently remove the toothpick from the bar. I used another toothpick to hold down the bar while I removed the toothpick. Repeat the process with the other remaining bars.
- Once all of the bars have been dipped into the chocolate, place them in the freezer for a few minutes to set.
- Store the bars in the refrigerator in an airtight container. These bars should keep for several days. Take the bars out for a few minutes before you consume them though!
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terrific recipe, thanx! i just made some minis with chopped toasted almonds on top (because i usually feel like a nut and i hardly ever feel like milk chocolate). i had sweetened coconut on hand so i wanted to use that before opening a new bag of unsweetened coconut. accordingly, i added 1.5 teaspoons granulated sugar and that was the right amount of sweetness for me and the mix held together fine.
a quick comment on vegan sweeteners: honey is not vegan. bees forage for floral nectars, store it in their honey stomachs (actual term) where it is inverted and then the bee regurgitates the inverted nectar into the combs in the hive. so honey is an animal byproduct. white granulated sugar can be vegan or not. white granulated sugar is sourced from either sugar beets or sugar cane. beet sugar is vegan; cane sugar might be. the final stage of cane sugar processing is filtration through activated charcoal — that charcoal could be sourced from animal bones, vegetable matter and/or minerals. obviously, if the charcoal is from animal bones, the sugar won’t be vegan. i’m not trying to be preachy, but keeping informed and educated can only help make us better cooks. thanx again!
These. were. obscene. You are becoming my new favorite recipe site. I was going to make chocolate cake, but didn’t have everything on hand once I checked the pantry. Oh my dear dear woman. You are making me everyone’s favorite lady! 🙂 Chocolate cake this weekend!
Hi Angela! Awesome!!!! I’m so happy that you LOVED these bars. They are right up your alley, as they are vegan 😉 I made the chocolate cake last week because you got me so excited, and my kids and guests were very happy campers I must say! I’m happy to hear that your family is approving of everything as well! Yippee! xoxo, Jacquelyn
Where do you buy unsweetened coconut? I’ve only seen sweetened in stores. I’d rather not order online, because I would not use that much. Thanks!
Hmmm… I buy it at my local grocery store, but I know Whole Foods carries it. Do you have a Whole Foods near you? Any natural grocery store would carry it as well. I hope you can find it locally. xoxo, Jackie
I just made the almond joy bars. Wow, they are awesome! Thanks so much for sharing the recipe!
Yaay Laura! I’m so glad that you made and loved the bars! Thanks for letting me know! xoxo, Jackie
This recipe looks amazing really excited to try it! I was wondering if the coconut filling would work if I were to set them the same way you set reese’s peanut butter cups…I know that would mean that they are not completely incased in the chocolate. But I was curious if you think it would hold together as well?
Hi Yasmine! I’m not sure I’m entirely clear on what your asking? Are you plannng on putting them in muffin tins? So, putting a layer or chocolate on the bottom, letting it harden and then putting the coconut on top and then adding another layer of chocolate? If so, I don’t know why it wouldn’t work. Give it a try and let me know 😉 xoxo, Jackie
Yes, that is exactly what I was referring to. Just wasn’t sure if the consistency of the coconut mixture would work. I will definitely keep you posted on how it turns out! Thanks again for sharing the recipe!
Ok I was craving chocolate and coconut and found your recipe. Amazing, except sadly I didn’t have any agave and did not want to run to the store. Searched the cupboards and found figs, they worked great and I got my much needed sweet fix. Thanks so much for sharing.
Yaay! You’re so creatitive using figs! I’m so happy that it all worked out and that it fixed your sweet craving! xoxo, Jackie
WHAT!?!? Homemade almond joy bars!!! This recipe just made your blog my new favorite place to visit! These are my FAVORITE and I just bought a bag! I cannot wait to make them with my daughter (she loves them too!)
Ha Ha! Love this! They’re so good Rick and the prefect afternoon pick-me-up snack! They do taste a bit different than the store bought variety, but they’re healthier so you can eat more, right? 😉
First of all, congratulations on your feature in Marin Magazine! How exciting! Second, I have had homemade almond joys in my think tank for quite sometime but was too lazy to get a candy mold. Now I see that you don’t even need one! Ha! How about that?
I can’t wait to try them!
These look fun but they are not not vegan. Vegans do not eat honey. If you can substitute agave syrup for the honey they would be vegan and the recipe should work.
Hi Kim! I totally did not know that, so thanks so much for the clarification. I will add that to the post ! xoxo, Jackie
Yum Yum Yum! Congrats on the magazine article. I don’t have a subscription so I’ll be sure to pick one up. I’m def making these next week.
Hey Carolyn! Thanks girl! You know the Marin magazine is a free subscription right? You can click on their website and get it delivered for free! Bonus! I will miss you at the soccer game today 🙁
Congrats on the Marin Magazine! That’s awesome! Way to go west coast girl!
I’m supposed to make coconut macaroons for an event next week, but these look SO much easier, I’m thinking I’ll make these instead and pass them off as chocolate covered macaroons. Nobody will know, right? Cheers, Laura
Thanks Laura! Hmmmm… macaroons are my absolute fave, so maybe make both? I hope all is well with you and the fam. Let me know the next time you’re planning on heading out West. We would love to have you all over for dinner 🙂 xoxo, Jackie
I think you may have left out one very important step…after you put the bars back in the freezer, take a clean finger and scoop up & enjoy the left over chocolate! These look great.
Hi Sonoma gal! Great step, I will have to be sure to add that! 🙂
Hello Marin Mom – so glad to have found your blog! Saw the mention about the coconut bars in Marin Magazine – awesome. I am a San Rafael girl, so loving all of the local mentions in your blog. Great recipes! Thank you!
Hi Dominique! So wonderful to hear from you. I’m glad you discovered my blog via the Marin magazine. I do mention a lot of local businesses and things to do in my weekly menu posts, so check those out. I put those out every Sunday. Anyway, welcome and I hope you find some recipes that you love on the blog 🙂 xoxo, Jackie
That looks so yum!
I’ll be back for sure.
Hi Jackie,
It has been a while since the last time I visited your blog! What happened? Did I lose your update because you have converted your blog to .com. I’m scratching my head asking myself many questions :p Glad that I found your blog again.
Your homemade “bounty” bars look great!!! Like the little surprise inside 😀
Zoe
Wow! Hi Zoe! It’s been a long time girl! I think that’s exactly what happened, we both lost each other when I made the switch over to WordPress. It was a great move, but also a lot of work and I lost a few things, but in the end, I’m glad I made the switch. So happy to hear from you again. I hope all is well on your end. I will be sure to stop by your blog and say hi! 🙂 xoxo, Jackie
hey Jackie congratulations !! YOu must be so proud and your family too! Can’t wait to see the magazine! I love chocolate and coconut- they’re my favorite!! Thanks for the recipe, I never have to buy the almond bars ever again! SWEET!
Thanks girls. I’m thinking the same thing, I’m not buying them either when they’re so easy to make 🙂
you made my day girl! In every way possible. Do you even realize how much I love chocolate and coconut together. ITs like a match made in heaven. The oooey rich goodness just melts in my mouth and it makes me feel alive! LOL! I can;t believe you came up with this. Not that you came up with it but that I have never seen it before. I love it and I can think of other variations I could try since my hubby doesn;t like coconut- I know the Horror huh? Anyway- maybe like homemade twix but thinking how do i get that crispy bar texture the same as original? Hum, let me know what you think. As always your pics are amazing and one day far far away when the boys are in school I am going to take a photog class from YOU! (yes I know you don’t teach it but your GONNA teach me:) LOL!
Chocolate and coconut go together like peanut butter and chocolate in my eyes. Perfect combinations. Ok, I don’t need to give you a photography lesson because you rock at taking pictures girl, but I would LOVE to have you come visit. We could just eat and cook and laugh! So fun! xoxo, Jackie
These look so great. They are just the thing I need to have in my fridge, to curb my hopeless chocolate addiction. At least they’re better for me!
I have a chocolate addiction as well girl! There are many of us out there 🙂 xoxo, Jackie
WOOHOO!!! Congratulations on being in Marin Magazine!!! That is so exciting! These look so amazing, I cannot wait to try these! I will say Almond Joys are my favorites because I always feel like a nut. ;P xoxo, Sharon
You are a nut girl, and I LOVE that about you! xoxo, Jackie
Gorgeous photos! I was never a fan of these growing up but I am very tempted to make them now
Hi Dani! I was a fan of these growing up, but now when I taste one, (the real candy bars that is) they taste artificial to me. I love these because they just taste like dark chocolate covered coconut! They’re small and the perfect size for a quick afternoon snack! 🙂 xoxo, Jackie
SO great to be in the magazine! the almond joys look totally scrumptious!
Gracias Mary! 🙂
I am so excited to make these!!! You’re my new BFF!!!! :o)
Have a great day! XO
Hi Kathy! You’re too cute 🙂
These look absolutely perfect, and I have all of the ingredients on hand…oh no! I guess I’m treating myself soon! I would love to hear your peanut butter cup recipe…Zack and I are both absolutely obsessed with reeses peanut butter cups.
Congrats on Marin Magazine!
Hi Jaclyn! I was actually going to make the peanut butter cups for the magazine, but I was really pressed for time as we had just gotten back from vacation and the magazine needed the photo ASAP. I will make those again and post them. They’re super easy and you can really throw just about anything in the peanut butter cups. 🙂 xoxo, Jackie
congratulations jackie being featured in Marin Magazine…that is so exciting. your photos are always so magazine perfect. my mom loves almond joy bars so she would be all about making these bars…sharing recipe with her now 🙂
Thanks Angela! Thanks for the sweet comment regarding the photos. I was pressed for time when I took them, so I’m glad I got a couple that came out well 🙂
They look incredible! Ive seen various DIY Mounds/Almond Joy recipes over the years and I always want to make them but never do. Yours inspire me! Pinned!
Hi Averie! Thanks for your sweet comment girl! I so pinned those amazing cookies that were on your blog today. Those blow me away! 🙂
How exciting about the magazine! Congratulations!!
These candy bars look so perfect. I’m seriously craving a handful of them right now! Homemade candy is the best. 🙂
Hi Kelli! Yes, homemade candy rocks! It tastes pure! 🙂
Jackie,
Congratulations! How exciting! Your family must be so proud !
I can’t wait to make them for my family. You can never go wrong with chocolate and coconut! Keep up the great work on your blog!
Hi Reiko! Thank you so much for your all your sweet comments and positive words! You’re the best 🙂 Yes, chocolate and coconut are a wonderful combination just like peanut butter and chocolate! xoxo, Jackie
Go Marin Mama in Marin Magazine! So impressive and happy for you. Xo, Von
Thanks Bestie! Love you 🙂
Oh goodness, these look dangerously delicious! I love being able to make some favorite treats at home, what a great share! Thanks Jackie!
They’re dangerously delicious without the guilt girl 🙂
absolutely love this recipe !!! my son in law has allot of food allergies and when I found this recipe he was so pleased… he said to thank you for giving him a lifetime treat. and we want to thank you as well, because your right guilt free and satisfies the need for sweets Xo Xo the best ever !!!
Hi Gina! Yippee!!! Awesome! I’m super elated that you and your son found a dessert that not only satisfies your sweet tooth, but also doesn’t interfere with his allergies, and the fact that he said “THANK YOU” to me and loves the dessert is a double bonus! Thanks so much for stopping by and sharing! I really appreciate it, and I’m so happy that I gave your son a life-time dessert to enjoy!
xoxo, Jacquelyn