It doesn’t look like an Almond Joy.
But it tastes like one, I assure you.
This recipe is for 4 kinds of people:
1. People who like the taste of Almond Joy.
2. People who like the taste of Almond Joy, but detest the texture of coconut flakes.
3. People who like the taste of Almond Joy, but do not have or want to buy coconut flakes (they can be so expensive!).
4. People who like the taste of Almond Joy, but want a cheaper and healthier alternative than the candy bar.
The good thing about this bar is that it’s much easier and quicker to make than the homemade version with flakes. Yet it doesn’t sacrifice that famous coconut flavor that makes Almond Joy such a hit.
Oh and it’s Paleo-approved too!*
Almond Joy (without the coconut flakes)
makes about 15 2-inch pieces (or enough to evenly fit into a 9×5 bread pan)
6 tablespoons of organic unrefined coconut oil (refined oil does not have the coconutty taste that unrefined has)
1/2 cup of 100% unsweetened cocoa powder
2 teaspoons of vanilla extract
About two handfuls of roughly chopped almonds
Pinch of salt
2-3 tablespoons of honey, or to taste
Line a small pan with parchment paper. I used a 9×5 bread pan. Set aside.
Melt the coconut oil in a small saucepan on a medium-low heat until completely melted.
Quickly add in the extract, salt, honey and cocoa powder.
Bring heat down to very low.
Whisk the ingredients until fully blended. Turn off heat to keep the chocolate from burning. If you like a deeper chocolate flavor, then feel free to add more cocoa powder, one tablespoon at a time.
Mix in half the almonds into the mixture.
Pour the chocolate mixture into the parchment-lined pan.
Sprinkle the rest of the almonds on top.
Refrigerate for about an hour or more.
Once hardened, cut into pieces and enjoy!