- Hide menu

Almond Joyous Bars

FavoriteLoadingAdd to favorites

Almond Joyous bars are one of my favorites….OK, so I say that a lot.  I can’t help it.  I love them all!  If I didn’t like them, I wouldn’t be posting them.  But mainly, I am a sucker for coconut.  I can’t get enough of the stuff.  As you can see, I made little bars and a miniature bunt cake.  You could even roll them into little balls and dip them in chocolate.  Or you could pack the coconut batter around an almond, giving a nice little crunch in the center.  Just have fun, whatever you decide to do. :)

This is another recipe that I learned while attending Living Light Culinary Art Institute. This recipe yields 36 small pieces.


  • 3/4 cup dates, pitted (packed)
  • 1/4 cup raw cold pressed coconut oil, warmed to liquid
  • 1 1/2 cup dried shredded coconut, unsweetened
  • 36 raw almonds, soaked and dehydrated (for topping)


  1. Loosely separate the dates and place the dates and the coconut oil in a high-powered blender or food processor outfitted with the “S” blade.  Puree until completely smooth.
  2. In a large bowl, knead the coconut into the date mixture
  3. Set aside for an hour (do not put in the fridge) to allow the coconut to soften before forming the mixture into the desired shape.
  4. To form equal portions, shape the mixture into a 6″ square that is approximately 1/2″ thick.
  5.  Press 36 perfect almonds uniformly into the top of the candy, embedding them firmly, while allowing them to remain visible.
  6.  Chill the square for 1 hour, or until firm.  Slice into 36 pieces of candy.
  7. Store in an airtight container in the fridge for up to one month

Pinterest Facebook Twitter Plusone Stumbleupon

3 thoughts on “Almond Joyous Bars

  1. Kim says:

    Are the almonds just for garnish, or did you add them to the dough?

  2. Kim says:

    These were absolutely divine. Everybody at the party I went to last night thought so, too. They were raving about them. And I can’t believe how easy they were! The only change I made was to add some almond extract. Also, I dehydrated them for a short time. Don’t think they really needed it though, so I think I’ll try them without it next time – and there will definitely be a next time very soon :) On another note, I tried using a food processor first, but it didn’t do a very good job. I think the oil just made the dates skate around on the blade. So I put them in my blender and that did the trick. These are definitely one of my very favorite cookies. I’m like you and can never get enough coconut! Thanks for all your great recipes.

Leave a Reply

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

fourteen − 1 =