I always feel happy making these Almond Joy Candies because they let me enjoy a classic treat without straying from my preferred ingredients. The combination of coconut, almonds, and chocolate satisfies my sweet cravings, and I love knowing exactly what goes into each piece. These candies are simple, quick, and perfect for keeping on hand when I want something special.
Why You’ll Love This Recipe
I like this recipe because it comes together fast and doesn’t require baking. I only need a bowl, a microwave, and a little patience while the chocolate sets. I also enjoy how flexible it is, since I can adjust the sweetness, shape, or chocolate coating depending on my mood. These candies feel indulgent while still fitting easily into my lifestyle.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1/3 cup sweetener
1 teaspoon vanilla extract
1 cup finely shredded unsweetened coconut
2 tablespoons coconut oil
3 tablespoons canned coconut milk
Pinch of salt
3.5 ounces dark or sugar-free chocolate
24 whole almonds
Directions
I begin by melting the coconut oil and coconut milk together until smooth. Once melted, I stir in the sweetener, vanilla, finely shredded coconut, and salt until a thick mixture forms. I divide the mixture evenly and shape it into 12 bars or logs.
After shaping, I gently press two almonds into the top of each candy. I melt the chocolate slowly, stirring frequently, until it is smooth and glossy. I drizzle or spread the melted chocolate over the tops and sides of the candies, then place them in the refrigerator or freezer until the chocolate hardens. Once set, I flip them over and coat the bottoms with the remaining chocolate, chilling again until firm.
Servings And Timing
I usually get 12 candies from one batch. The total prep time is about 20 minutes, with additional chilling time while the chocolate sets. Since there’s no baking involved, I can have these ready very quickly.
Variations
Sometimes I leave out the almonds to make a coconut-only version. I also like adding a small amount of almond extract for a stronger nut flavor. If I want smaller candies, I shape them thinner and add one almond instead of two.
Storage/Reheating
I store these candies in an airtight container in the refrigerator, where they keep well for several weeks. I can also freeze them for longer storage. I don’t reheat them, since they taste best cold or slightly chilled.
FAQs
Can I Use Sweetened Coconut Instead Of Unsweetened?
I prefer unsweetened coconut so I can control the sweetness, but sweetened coconut will work if I reduce the sweetener.
Why Does The Mixture Fall Apart?
When this happens, I usually need more moisture. I add a small amount of coconut milk until it holds together.
Can I Make These In Advance?
I often make them ahead of time and keep them chilled. They’re great for holidays and special occasions.
What Shape Works Best?
I find bars are easiest to coat with chocolate, but balls or logs work just as well.
Can I Use Milk Chocolate?
I can use it if it fits my preferences, but I usually stick with dark or sugar-free chocolate for balance.
Conclusion
These Almond Joy Candies are one of my favorite homemade treats. I love how easy they are to make and how satisfying they taste. Every time I prepare them, they remind me that homemade candy can be just as enjoyable as store-bought, if not better.
These easy no-bake Almond Joy Candies combine shredded coconut, dark chocolate, and whole almonds for a homemade treat that’s rich, satisfying, and low in sugar.
Total Time:20 minutes + chilling time
Yield:12 candies
Ingredients
1/3 cup sweetener
1 teaspoon vanilla extract
1 cup finely shredded unsweetened coconut
2 tablespoons coconut oil
3 tablespoons canned coconut milk
Pinch of salt
3.5 ounces dark or sugar-free chocolate
24 whole almonds
Instructions
Melt coconut oil and coconut milk together until smooth.
Stir in sweetener, vanilla extract, shredded coconut, and salt until well combined and thick.
Shape mixture into 12 small bars or logs.
Press 2 almonds into the top of each bar.
Melt the chocolate until smooth and glossy.
Drizzle or spread chocolate over the tops and sides of each candy.
Chill in the refrigerator or freezer until chocolate is set.
Flip the candies and coat the bottoms with remaining chocolate.
Chill again until fully firm before serving.
Notes
Use almond extract for stronger nut flavor.
Substitute milk chocolate if preferred.
If mixture is too dry, add extra coconut milk 1 tsp at a time.
