Description
These homemade paleo almond joy bars are a healthy, low carb remake of the classic candy bar that you will never believe are sugar-, dairy-, grain- and gluten-free!
Ingredients
- 36 Raw Almonds
- 4 cups Unsweetened Coconut Flakes, Firmly Packed (240g)
- 6 Tablespoons Monkfruit Sweetner (or Granulated Sweetener Of Choice)
- 12 teaspoons Water
- 10 teaspoons Coconut Oil, At Room Temperature, Divided (Should Be The Consistency Of Softened Butter)
- 8 ounces, weight Stevia-sweetened Chocolate (See Notes)
Preparation
Optional: Heat oven to 375ºF and place the almonds on a baking sheet. Cook until browned and nutty-smelling, about 10 minutes. Set aside.
Line an 8×8 inch pan with parchment paper, leaving some to hang over the sides to use as a handle. Place the coconut flakes and monkfruit in a large food processor and pulse until coconut flakes begin to break down, scraping the sides as necessary.
Add 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 (or just hit your food processor while it runs like I do if you’re too lazy to stop and scrape). Add remaining 4 teaspoons water and pulse until mixture turns crumbly.
Pour into the prepared pan and press out evenly and very firmly. You want to make sure the bars stick together.
Use a very sharp knife to slice into 18 bars (6 rows of 3 bars) as it’s hard to cut these after freezing. Place 2 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. I like to really press my coconut after cutting, and then re-cut any areas that need it, to make sure it’s really pressed in firmly.
Chill in the freezer for 1 hour until firm.
Once chilled, melt the chocolate and remaining 2 teaspoons coconut oil in a small microwave-safe container using 50% power and in 30-second intervals, stirring between each interval.
Quickly dunk each bar into the chocolate, gently shaking all the excess chocolate off, and then place onto a parchment-paper-lined baking sheet. 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!
Store in the refrigerator and devour!
Notes:
1. You only need 6 ounces chocolate 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!
2. You don’t have to roast your almonds first, but I think it adds some great flavor so I recommend it!
3. I like to put my container on top of a kitchen towel placed on top of a pancake griddle heated to the lowest setting. This keeps the chocolate smooth and warm!
