These paleo Almond Joy bars are a healthier, low-carb version of the classic candy bar. Naturally sweetened flaked coconut is topped with whole toasted almonds and then enrobed in smooth, rich dark chocolate. Toasting the almonds in this recipe makes a world of difference — trust us.

Homemade Paleo Almond Joy Bars [Vegan, Grain-Free]





  • 36 raw almonds
  • 4 cups unsweetened coconut flakes, firmly packed
  • 6 tablespoons monkfruit sweetner (or granulated sweetener of choice)
  • 12 teaspoons water, divided
  • 10 teaspoons coconut oil, at room temperature (should be the consistency of softened butter)
  • 6-8 ounces stevia-sweetened chocolate (see notes)


  1. This step is optional. Heat your oven to 375°F and place the almonds on a baking sheet. Cook until browned and "nutty" smelling, about 10 minutes.  Set aside.
  2. Line an 8x8-inch pan with parchment paper, leaving some to hang over the sides to use as a handle.
  3. Place the coconut flakes and monkfruit in a large food processor and pulse until the coconut flakes begin to break down, scraping the sides as necessary.
  4. Add in 8 teaspoons of the water, as well as 8 teaspoons of the room-temperature coconut oil. Blend on high speed for 1 minute, stopping to scrape the sides as necessary. Add in the remaining 4 teaspoons of water and pulse until the mixture turns crumbly.
  5. Pour into the prepared pan and press out evenly and very firmly. You want to make sure the bars stick together.
  6. Use a very sharp knife to slice into 18 bars (six rows of three bars) as it's hard to cut these after freezing. Place two almonds firmly in the center of each bar. Make sure to really press them in firm, or they will fall out when you dip them.
  7. Chill in the freezer for 1 hour until firm.
  8. Once chilled, melt the chocolate and remaining 2 teaspoons of coconut oil in a small microwave-safe container using 50% power and 30-second intervals, stirring between each interval (see notes).
  9. Quickly dunk each bar into the chocolate, gently shaking all the excess chocolate off, and then place onto a parchment paper lined baking sheet. Note: if your almonds fall off, dunk them in a bit of chocolate and use it as a glue to stick it back on the bar before dunking it in chocolate!
  10. Store in the refrigerator and serve.


You only need 6 ounces to cover the bars, which is reflected in the nutritional information. However, if you want to make it a little easier on yourself, melt 8 ounces. Having a little excess makes the bars easier to cover. To keep the chocolate warm, place a kitchen towel on top of a skillet that you have heated to the lowest setting, then place the container that holds the chocolate on top.


Nutritional Information

Calories: 166 | Carbs: 8.2 g | Fat: 15.9 g | Protein: 1.9 g | Sugar: 1.1 g | Sodium: 5.6 mg Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.