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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 seriously, I grew up loving Almond Joy candy bars, and these taste just like them.
The mouth-watering chocolate, sweet coconut, and crisp whole almonds—all packed into one INDESCRIBABLY DELICIOUS bar. And to think, it took Hersey’s all of the following ingredients to create the Almond Joy: corn syrup, milk chocolate (sugar, cocoa butter, chocolate), milk, lactose, milk-fat, nonfat milk, soy lecithin, PGPR, coconut, sugar, almond roasted in sunflower oil, palm kernel & oil, cocoa, milk, salt, hydrolyzed milk protein, AND sodium metabisulfite. And all it took me was; dates, coconut oil, coconut, almonds, and chocolate. I think they hired the wrong recipe developer.
When creating the bars, I only used one tablespoon worth of filling. You will be tempted to make them larger… restain yourself sister (brother!) These bars are very rich and the size I made them were perfect. I hope you enjoy this DELICIOUS yet straightforward recipe. Blessings, amie sue P.S. I first shared this recipe on 12/02/10, but since I made them for some gifts today, I thought I would update the photos and bump it to the top of the list… so sad how many of the old recipes get lost in the shuffle and forgotten about. Hehe Poor, poor recipes. :)
Ingredients:Coating
Are the almonds just for garnish, or did you add them to the dough?
Kim,
On top. Have a happy day! amie sue
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.
These look amazing! I will try them very soon!
Keep me posted if you do Holly. I hope you enjoy them. Blessings :) amie sue
How do I make the chocolat?
Hello Joku, there is a link provided for you in the ingredient list on how to make it. :) Blessings, amie sue
Hi, Amie-Sue! I follow your site for more than a year, I like it very much and I appreciate your work. I want to become a Nouveau Raw member, but I can’t pay with credit card or with paypal. Can I pay online with a payment order in a bank account? Thanks!
Hello Manuela,
So wonderful to hear from you. I am just now getting this message and it 11:30pm and I am beyond my bedtime. hehe Let me think this through in the morning and I will get right back to you. I am sure we can work something out. Good night and sweet dreams. amie sue
Hehe, in my country we just have lunch…I’ll patiently wait a sign from you😼 Thanks! Nighty night!
Did you see my comment below Manuela?
Good morning Manuela,
Are you able to send a check by any chance? Please email me at [email protected] and we can iron out the details. Blessings, amie sue
Hi amie sue,
I have a big quetion for you. I cant have dated or any sweetner. Is there a way you can do some receipes using stevia as a sweetner. I know there has to e others out there with the same problem. Also , I am unable to use chocolate as well. I really like Chocolate, but health reason,I cant. Using carob from Austrilia is the best.Its not chocolat but it doesnt have a strong flavor of carob. Can you do this? Please e-mail me at this address. Thank you for your time. Your Ktchen is Beautiful.
Hello Cathy,
I understand that you are can’t do sugar or cacao. I can’t promise that all my future recipes will only use stevia or carob but I can’t work on some recipes. I love NuNaturals liquid stevia (the only one I like) and use it daily but my husband can’t stand any form of stevia so when I make my recipes I can’t always just use stevia because he eats all the food I make. And as far as carob goes, in the past I tried using it and didn’t care the taste so it made it hard to create recipes with an ingredient that I didn’t like… but it’s been many years and I am willing to give carob another go. I shared all this so you understand where I am coming from.
With all that being said, I can always try to help you convert of some of my recipes to the ingredients that you want to use. Just leave your questions under the recipe that you are interested in. Does this help Cathy? Blessings, amie sue
Thank you, Amie Sue, for this wonderful recipe. I FINALLY made some chocolate covered fruit (bananas, blueberries and mandarins). I personally do not like carob, so this recipe was PERFECT! I love that it’s healthy (I’m learning about cacao’ health benefits) AND tastes SO good! Thank you for sharing your love with us ! :)
Blessings to you!
That is so awesome to hear Natalya! I struggle with carob too so I understand. Thanks for sharing your experience with me… us :) Have a wonderful evening, amie sue
Hi Amie Sue,
I have made these twice lately. I must confess I wanted to keep the coconut white as possible and used powdered glucose. (Not saying this is correct for raw food diet ) and it was like the real thing! I will try dates next time. Thanks a bunch.
Good morning NEWu,
I haven’t worked with powdered glucose before. I have been using Markus Sweet which is a white “sugar” It is made from Lohan Guo Monkfruit and Erythritol, a natural alcohol sugar found in the human body made from non-gmo plant sources. It’s actually classified as an ANTI-OXIDANT that fights free radicals! It passes right through the body without being absorbed and has no effect on the gastrointestinal tract- no gas, no diarrhea, nothing except a sweet taste on your tongue! It tastes like brown sugar with a hint of caramel. Zero Calories! Zero Glycemic. Does not raise blood sugar or insulin! Great for diabetics. Does not feed Candida or yeast! (http://markusrothkranz.com/online-store/wildforce/zero-calorie-sweetener.html#sthash.rJQpNSko.dpbs)
Maybe that would be something for you to try as well? :) Have a blessed day, amie sue
Thanks for the information, I will try it.
Also, Nutty Bars are my favorite…can you make a healthy one? PLEASE! Thank you.
Good morning NEWu,
You are certainly welcome. For recipes requests, may I ask that you post them in the forum, (https://nouveauraw.com/community-discussion/forum/converting-cooked-raw-recipe-requets/)
Read the bottom thread called “Criteria for converting recipes: please read” first then start a fresh request. I get a lot of requests and this is a way to keep them organized and in one spot so I don’t lose track of them.
Have a blessed day. amie sue
beautiful ♥ how do we know when you add more free recipes please? ♥ I need you in my kitchen dearest Amie Sue … I share with love ~ https://naturegod4healthbeauty.blogspot.com/p/recipes.html
Good day Angie,
I sent out an email for each new posting. I don’t add too many more free recipes but I am sure I will in time :)
Thanks so much … I hope I am on your mailing list … I adore you and your beautiful recipes