These candy bar inspired Almond Joy snack bites are an easy to make, no-bake treat made with only 5 simple ingredients: coconut, almonds, maple syrup, coconut oil and chocolate.
Healthier Almond Joy Snack Bites at A Glance
- Healthier how?
- They’re almond joy snack bites made with simple, whole-food ingredients. This means they’re not only way more nutrient dense (fiber, protein & healthy fats), but they’re spike your blood sugar way less than a standard candy bar.
- Chocolate covered almonds hidden in the middle:
- Unlike classic Almond Joys with the whole almonds place on top of the coconut filling, these snack bites hide them in the middle. They’re less likely to fall off while dipping in chocolate and they make a nice surprise when you bite into them.
- FYI: You don’t have to dip your almonds in chocolate first if you want to save yourself the extra step.
- Unlike classic Almond Joys with the whole almonds place on top of the coconut filling, these snack bites hide them in the middle. They’re less likely to fall off while dipping in chocolate and they make a nice surprise when you bite into them.
- Naturally paleo & easily made vegan:
- You can use either honey or pure maple syrup to sweeten your bites. If you want to make these vegan friendly, make sure to use maple syrup and check your chocolate to ensure it’s dairy free.
How to Make These Almond Joy Snack Bites
1. Dip almonds in chocolate. Melt you chocolate in the microwave in 30 second increments. Whisk after each segment until the chocolate is completely melted and smooth. Drop 14 almonds into the chocolate bowl, then remove with a fork one at a time. Let the excess drip back in the bowl and transfer to a parchment paper lined plate. Place the almonds in the fridge to speed up the drying time.
2. Blend the coconut almond. Place coconut and remaining almonds in a blender or food processor and blend/pulse until the almonds are broken up into small, grainy pieces.
3. Add the coconut oil and maple syrup (or honey). Add the sweetener and melted coconut oil and blend once more until fully combined. The mixture should look gritty and loose, but stick together easily when you clump it.
4. Divide, shape & fill. Divide the mixture into 14 tablespoon sized portions (about 24g each). Shape each portion into a ball then make an indent with your thumb in the middle. Press the (fully dry) chocolate covered almonds into the thumbprint then cover and shape the coconut mixture around the almond.
You can roll it into a ball if you like, but I find it easier to make an almond-like shape around the actual almond.
5. Dip in chocolate. Dip each snack bite in the melted chocolate, one at a time, until finished. Drizzle any remaining chocolate over the top then set aside until the chocolate sets.
Recipe Tips & Variations
- Storage: Store these in an airtight container in the fridge up to a week. You might be able to keep them at room temperature a few days if you live in a cold climate.
- Almonds: Save yourself a bit of time and effort by using pre-dipped chocolate covered almonds or leaving your almonds un-dipped. Use roasted almonds for an extra toasty flavor. Try blanched almonds (skinless) for a more delicate almond flavor.
- Chocolate: You can use milk chocolate, dark chocolate, semi-sweet chocolate or even white chocolate – it’s totally up to you. If you use white chocolate, be extra cautious as you melt it because it’s burns faster.
- Desiccated Coconut vs Shredded Coconut: Desiccated coconut is drier, finer and less sweet than shredded coconut. Shredded coconut is not easily available here in the UK, as it is in the US so it’s not one I can easily test in this recipe. I can’t say for sure, but I do think it would work in place of desiccated coconut quite easily and produce a chewier texture. If you want to try this with shredded coconut I recommend you only add 1 tbsp coconut oil to the filling to start. If the mixture is too dry and won’t clump, add the extra tablespoon. I also recommend you use unsweetened coconut as well.
More Healthier Homemade Copycat Snacks
Enjoy!
Let me know if you try this Almond Joy Energy Balls recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Almond Joy Energy Balls
Chocolate covered almonds surrounded by a lightly sweetened coconut and almond mixture shaped into bite-sized portions then dipped in chocolate to finish.
Ingredients
- 6 oz semi-sweet or dark chocolate, chopped or chips - dairy free if needed (170g)
- 2 tbsp coconut oil, melted + 1 tsp - divided
- 1 ¼ cup desiccated coconut (100g)
- 1 cup whole almonds (140g) + 14 whole almonds - divided
- 3 tbsp pure maple syrup or honey - use maple for vegan (60g)
Instructions
- Melt chocolate: Add chocolate and 1 tsp coconut oil to a heatproof bowl. Melt in the microwave in 30 second increments whisking after each segment until the chocolate is completely melted and smooth. Set aside to cool a bit so you don't burn yourself.
- Dip Almonds: Line a small plate with parchment paper to place your almond after dipping to dry. Select 14 almonds from the total and drop into the melted chocolate. Use a fork to scoop out the almonds, one at a time. Let as much excess chocolate as you can drip back into the bowl, then place on the parchment lined plate. Repeat with the remaining almonds then place the plate in the fridge to dry.
- Blend Filling: Add coconut and remaining almonds to a blender or food processor. Pulse into brief intervals for about 30-60 seconds or until the nuts have broken down into a gritty texture. Scrape down the sides of the blender/bowl if needed then add the maple syrup or honey and remaining 2 tbsp oil. Blend 1-2 minutes until well combined. You should end up with a crumbly looking mixture that sticks together when pressed.
- Dive & Shape: Transfer the mixture to a small bowl to divide for rolling. Scoop out tablespoon-sized portions of dough (about 24 grams each) and shape into little balls. Press an indent in the middle of each ball with your thumb, place an almond in the thumbprint, then shape the dough around the almond so it's hidden in the middle. Shape the dough into an almond like shape. Repeat with the remaining dough.
- Dip in chocolate: Line a small baking sheet with parchment paper and place next to the bowl of melted chocolate One at a time, dip each snack bite in chocolate. Let the excess chocolate drip back into the bowl then transfer to parchment line baking sheet. Repeat until each snack bite has been dipped in chocolate. Drizzle whatever remaining chocolate you have over the bites then set aside and let the chocolate air dry.
Notes
- Store: Transfer to an airtight container in the fridge up to a week. You might be able to keep them at room temperature a few days if you live in a cold climate.
- Desiccated Coconut vs Shredded Coconut: Desiccated coconut is drier, finer and less sweet than shredded coconut. Shredded coconut is not easily available here in the UK, as it is in the US so I can't test and say for sure, but I do think it would work in place of desiccated coconut and make for a chewier texture. If you want to try this with shredded coconut I recommend you only add 1 tbsp coconut oil to the filling to start. If the mixture is too dry and won't clump, add the extra tablespoon. I also recommend you use unsweetened coconut as well.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 185Total Fat: 14gSaturated Fat: 4gCarbohydrates: 17gFiber: 5gSugar: 3gProtein: 10g
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