In the world of candy bars, most vegans are left out in the cold, as milk chocolate is a main-stay in most such treats. That’s why I am so happy to present this decadently delicious gluten free vegan almond-coconut candy bar recipe.
The recipe is easy, and best of all, makes a darn good stand-in for Almond Joy Candy Bars, which, while gluten free, are not dairy-free or vegan. Real Almond Joys also contain loads of other ingredients — twenty-four (24) to be exact — many of which are unpronounceable, hydrolyzed and otherwise not the healthiest. They are processed candy, after all.
My recipe has seven (7) ingredients. Well, ten if you count water and two sub ingredients of the allergen-free chocolate chips. But I’m still going to gloat a bit.
For a mock Almond Joy candy, the ingredients in these vegan Almond Coconut Candy Bars are pretty clean by comparison.
What got me started on this recipe development path was that it’s almost Halloween, and I was starting to panic a bit, thinking that my newly dairy-free daughter would be reduced to watching woefully as her brother dug through his chocolate loot and ate everything he liked, especially my daughter’s favorite: Almond Joy.
Don’t get me wrong, she has dairy-free dark chocolate in her near future (I’ve seen to it that we are stocked for the big day), and she is a fan of hard candy, so she’ll have plenty of treats on Halloween, but I can just imagine that pathetic look she’ll give me when she realizes her big brother is going to get to eat all of her favorite (non-dairy) chocolate bars. I just couldn’t bear it. (Jump here for my updated gluten free Halloween Candy List)
I know, I know. “Buck up,” you say, “It’s only candy and kids get too much of that already!” I agree, and will make sure that my kids donate the bulk of their candy, dairy-free or not. But to be able to offer a made-for-her vegan version of her favorite candy on Halloween would be a special treat indeed.
So when I saw my friend Alisa’s recipe for dairy-free cashew-coconut bars, I was immediately inspired! Apparently she was also inspired by the original recipe from Hannah Kaminsky’s book, My Sweet Vegan: Passionate About Dessert. I didn’t have all the ingredients Alisa used, and I definitely wanted an almond version, so here is my doubly inspired take on the original recipe.
I can report that these vegan almond-coconut candy bars are addictively delicious, and I can only hope that they last until Halloween.
Good thing they are super easy to whip up and only only take a few minutes, since it looks like I’m making another batch. This round was super popular among the testers (none of whom are dairy-free, by the way), so we’re going to need another round!
Just combine the coconut-sugar mixture and press into a pan to chill while melting the chocolates.
Then cut the bars to size you prefer, then dip in chocolate. It’s that easy!
And if you prefer Mounds Bars instead of Almond Joy (aka — nut-free bars), just skip the almonds on top.
Have it your way, as they say!
Gluten Free Vegan Almond-Coconut Candy Bars
Homemade Vegan Almond Joy Candy Bars! You're going to want to pin this recipe -- it's bound to become a favorite! Who knew candy making was so easy?
Ingredients
- 1 cup sifted confectioner’s sugar
- 8 oz. shredded coconut, sweetened (or may use 4 oz. unsweetened + 4 oz. sweetened)
- 3 Tbs. canned coconut milk (full fat or regular, not light)
- 3 Tbs. coconut oil, melted
- 1 tsp. pure vanilla extract
- ~1/2 cup raw almonds, whole (you'll need 32 almonds)
- 12 oz. dairy-free chocolate, melted (like Enjoy Life® Foods Mega Chunks or Chips)
Instructions
Whisk or sift measured confectioner's sugar. Stir in coconut to coat. Add coconut milk, melted coconut oil and vanilla extract, stirring to fully combine.
Lightly oil or line with parchment an 8×8 pan, then evenly press the coconut mixture into the bottom of the pan with your fingers.
Place one whole almond every 2 inches in rows across the pan, imagining that bars will be cut in between the almonds. Place the pan into the freezer until chilled and somewhat set, at least 20 minutes.
Use a double boiler if you have one; if not, bring a pot of 2-3 inches of water to a boil, then turn down to a simmer by reducing heat to low. Place another pot or bowl with the chocolate in it (reserve 1/4 cup of the chocolate chips by setting aside and not melting yet) above the water, but not touching the water. Stir the chocolate with a rubber spatula until melted.
If using a candy thermometer, the temperature of the chocolate should not rise above 115-120°F. Once melted. Remove the pot/bowl with chocolate from heat and set aside to cool a bit -- ideally to around 80-90°F. Add remaining 1/4 cup chocolate chips at this point (to "seed" the chocolate) then return to above the simmering hot water to heat and stir until entirely melted. Do not allow the chocolate to become hotter than 90°F. It's alright if you don't have a candy thermometer: the key here is constant stirring, low heat, and making sure it doesn't burn. Set chocolate aside to cool, but don't allow it to harden.
Once the chocolate has cooled a bit, slice the chilled coconut mixture into bars the size you would like for your candy bars (cut in between almond rows -- see photo above).
Prepare a cookie sheet by lining with parchment paper. Dip the bottom of each bar into the melted chocolate and place the dipped bar onto the parchment-lined cookie sheet. Either allow the chocolate to set on the bottom then repeat the process for the top, or transfer the remaining melted chocolate into a piping bag or zip top bag with a small corner cut out and drizzle over the top of the bars as pictured.
Allow the bars cool until the chocolate has set.
There is no need to refrigerate these bars, but feel free to do so. They may be stored covered on the counter, refrigerated or frozen.
Notes
If making "Mounds" style bars instead, just skip the almonds.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 313Total Fat 20gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 8gCholesterol 5mgSodium 58mgCarbohydrates 30gFiber 4gSugar 24gProtein 5g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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Hi Jules! So glad you found inspiration in this recipe! Also, it was so amazing to see you again – hopefully next event we’ll have the chance to chat more!
There is never enough time, Alisa! Great to see you as well, and keep up the great dairy-free recipes!!
~jules
Could I get away with a coconut sugar instead of powderd sugar
Hi Jeneique – I think I would put the coconut sugar into a blender or food processor and get it as fine as possible before trying it. The change will affect the results some, but it should still be yummy.
I would love to see Milky Ways and Snickers bars made dairy free. I love them but my body doesn’t like them.
My sister loves butterfinger and MUST live gluten free. Any suggestions?
Wow – Butterfinger is a tough one. I’ll have to think on that.