Vegan Almond Joy

Vegan Almond Joy

Vegan Almond Joy

Yield: 12

Vegan Almond Joy

My favorite candy bar used to be this chocolate covered coconut bar with almonds on top - delish! Unfortunately, that bar doesn't fit into my plan for being a Hungry Hottie so I created this recipe instead. It hits the spot every time!


    Base Ingredients:
  • 1/2 cup coconut oil
  • 1/4 cup xylitol
  • 1 tsp vanilla extract
  • 1 1/4 cup shredded coconut
  • 1/2 cup almonds
  • Topping Ingredients:
  • 1/4 cup xylitol
  • 1/2 cup coconut oil, melted
  • 3/4 cup raw cacao powder
  • 1 tbsp vanilla extract


  1. Place cupcake liners in a 12-compartment muffin tin.
  2. Prepare the base by melting coconut oil and xylitol over low heat and whisking together.
  3. Add vanilla extract and coconut flakes and pour into cupcake liners.
  4. Sprinkle almonds in each compartment and place in freezer for 10 minutes.
  5. Meanwhile, make the topping by melting coconut oil and xylitol over low heat and whisking together. Then combine with the rest of the topping ingredients in a bowl and mix well.
  6. Pour topping over each bar and put back in the freezer for 10 minutes or until chilled. Enjoy!


Make sure the coconut flakes are unsweetened. Since this recipe will be an occasional treat, pony up for the best quality of coconut oil you can find. Ideally, it would be an extra virgin, raw, unrefined and certified organic. If you don't have xylitol on hand, substitute a quarter cup raw honey instead for both the base and the topping.

By Cynthia Pasquella, Author of The PINK Method Diet and The Hungry Hottie Cookbook


Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.

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