Almond Joy Granola Bars! You are going to love these healthy granola bars that taste just like an almond joy candy bar. Oats, toasted coconut and almond butter base with a chocolate topping. Vegan and Gluten-Free.
Can you guys believe that there are some people who don’t like the combo of chocolate and coconut!? How is this even possible? Even more, how I am married to such a person? Who gently wipes off anything with a coconut flake topping and curiously raises his eyebrows when he sees a can of coconut milk going into dinner. Thankfully, he’s super cute.
For those of us normals, who adore anything covered in coconut and dripping in chocolate- these bars are for you. Created after a Target Halloween candy run a few weeks ago, where I was tempted to purchase extra almond joys and reese’s cups just in case we run out. Perhaps this is also the time to mention that we get a handful of trick-or-treaters if we’re lucky. No where near the amount to justify my 25 bags of candy that I insist on buying every year. Honestly, I’m really not a big candy person, but for some reason I turn into Count Chocula the moment October rolls around.
These bars are good. Like, really, really good. Part candy bar, part granola bar, they do double duty for snacks, dessert and anytime you need a chocolate treat.
The base is my go-to granola bar recipe: oats, nut butter, syrup of choice. I’ve made a riff on these bars a few different times, first in my super-seedy bars, then my almond-apricot bars. To turn these into an almond-joy version, I added in both toasted coconut and toasted sliced almonds.
Toasting is key to developing flavor; you can do this on the stove or in the oven. Place in a dry skillet or baking sheet and toast until just golden-brown, taking care not to burn. If you’re new to toasting ingredients, watch ’em like a hawk. They can go from golden-brown to burnt in less than a minute.
I originally planned on finishing these with a chocolate drizzle, similar to these triple chocolate granola bars. But, I heated way more chocolate than I needed and whoopsie, thick chocolate layer. I need more of these delicious accidents in my life. Top with more toasted coconut and sliced almonds for almond joy in every bite.
Since these are no-bake bars, let them cool in the fridge until solid through and easy to slice, about 3-4 hours.
Just in time for Halloween, these Almond Joy bars are the perfect snack/dessert option. I call for brown rice syrup here, as maple/agave really won’t work. At least, not in the bars I tried. Those sweeteners aren’t as thick as brown rice syrup and didn’t produce a solid bar, even after being in the fridge for hours. I want a solid granola bar, not one that almost melts as I eat it.
If you aren’t vegan and can’t find brown rice syrup, feel free to substitute in honey instead. Store any leftover bars in the fridge, or wrap tightly in plastic wrap and store in the freezer for easy snacking on-the-go.
- ¾ cup toasted coconut flakes, divided
- 1½ cups rolled oats
- ¾ cup toasted sliced almonds, divided
- ⅛ teaspoon salt
- 2 tablespoons hemp seeds (optional, or chia seeds)
- ½ cup almond butter
- ½ cup brown rice syrup (see notes)
- 2 tablespoons coconut oil, divided
- ½ teaspoon pure vanilla extract
- ½ cup vegan chocolate chips
- Toast the coconut and almonds, if needed (I do this in a dry skillet until golden brown)
- Place ½ cup coconut, ½ cup sliced almonds, oats, salt and hemp seeds, if using, in a large bowl.
- Place the almond butter, brown rice syrup and 1 tablespoon coconut oil in a medium saucepan over medium-low heat. Stir until melted together then add in the vanilla extract.
- Add the almond butter to the oat mixture and stir together to combine.
- Press into a 8x8 inch square pan.
- Melt together the chocolate chips and coconut oil until melted.
- Spread on the prepared oats and top with remaining coconut and sliced almonds.
- Place in the fridge until hard, about 2-3 hours. Slice into 12 squares and enjoy. For best results, store in the fridge.