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Almond Joyous Bars

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Almond Joyous Bars

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. :)


Yields roughly 12 bars 



  1. In the food processor outfitted with the “S” blade, process the date paste, coconut oil, and shredded coconut till it reaches a paste-like texture.
    • If the coconut flakes are large, grind them down in the food processor before adding anything else.
  2. With a 1 Tbsp cookie scoop, remove the dough, roll into a bar, then hand shape into a bar. Press 2 almonds on the top.
  3. Prepare the chocolate and dip each piece until it is fully coated.
    • If you decide on using store-bought vegan chocolate chips, place them in a stainless or glass bowl and slide it into the dehydrator to melt. Stir occasionally while it is melting.
  4. Place on parchment paper while it firms up.
  5. Store in an airtight container in the fridge for up to one month or longer in the freezer.

24 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.

  3. Holly says:

    These look amazing! I will try them very soon!

  4. Jokuhgoesraw says:

    How do I make the chocolat?

  5. Manuela says:

    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!

  6. cathy says:

    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.

    • amie-sue says:

      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

  7. Natalya says:

    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!

    • amie-sue says:

      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

  8. NEWu says:

    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.

    • amie-sue says:

      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

  9. Angie Sist says:

    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

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