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No-Bake Healthy Almond Joy Bars (low carb, vegan, gluten free, AIP)
4.5 from 30 votes

No-Bake Healthy Almond Joy Bars (low carb, vegan, gluten free, AIP)

These No-Bake Healthy Almond Joy® Bars are one of our fave recipes. They easy to make, freeze well & are loaded with coconut oil & other healthy ingredients.

Prep Time
10 mins
Cook Time
8 mins
Additional Time
15 mins
Total Time
33 mins
Servings: 16 bars
Calories: 226 kcal
Course: Dessert, Snacks
Cuisine: Vegan, Keto, AIP

Ingredients

Chocolate / Carob Base
  • 1/2 cup coconut oil
  • 1/2 cup almond butter (see Recipe Notes for a link to my homemade version)
  • 1/4 cup low-carb sweetener or preferred alternative sweetener
  • 6 tablespoons cocoa powder
  • 4 tablespoons erythritol (see alternative in Recipe Notes)
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
Coconut Topping
  • 1 2/3 cups coconut flakes unsweetened
  • 7 tablespoons coconut oil
  • 1/3 cup low-carb sweetener
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon additional flavoring (optional)
  • 2 teaspoons arrowroot powder
  • 1/8 teaspoon salt
  • almonds optional, halves or slices
  • chocolate chips optional, melted, low carb, for drizzle

Instructions

Base
    Cup of Yum
  1. Melt oil and nut / seed butter over low heat.
  2. Stir in cocoa / carob (sifted if you like, but I have never bothered with this) and granulated sweetener and combine thoroughly.
  3. Mix in remaining ingredients except for vanilla. Continuously stir until it slightly thickens, then remove from heat.
  4. Stir in the vanilla.
  5. Pour the mixture into an 8×8 pan and place in freezer to harden while you make the topping. If you don't have room in your freezer, the fridge will get it solid enough to work with.
Topping
  1. Melt oil in small pan and add coconut flakes. Stir.
  2. Add remaining ingredients. Simmer and stir until it thickens a bit.
  3. Once the chocolate is hardened, gently smooth the coconut mixture on top.
  4. Place slivered or whole almonds on top (optional). Place bars back in the freezer until hardened. Again, the fridge will work, but it will take longer.
  5. Slice into squares of desired size and enjoy! They'll be too hard to cut right out of the freezer so let them thaw a bit first.
  6. Store in the refrigerator or freezer.

Notes

  • Oil Options: You can substitute palm shortening, as well as butter, for the coconut oil.
  • Nut or Seed Butter: If you're allergic or needing to avoid nuts, you can substitute really any nut or seed butter, but almond is especially nice. See Homemade Nut / Seed Butter for a make-your-own option. I have used almond butter, sunflower seed butter, as well as homemade pumpkin seed butter and they all worked out great.
  • Sweetener: Organic erythritol can be used instead of xylitol (just add 1/3 of the original amount). For every 2 tablespoons xylitol, 1/32 teaspoon stevia extract can be used.
  • AIP: Use coconut butter instead of the seed / nut butter for AIP. Here's how to make your own. I haven't tried this, and the bars will for sure be more firm, but I think it can work.

Nutrition Information

Serving 1bar Calories 226kcal (11%) Carbohydrates 5g (2%) Protein 3g (6%) Fat 23g (35%) Saturated Fat 17g (85%) Sodium 4mg (0%) Potassium 136mg (3%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 1IU (0%) Vitamin C 1mg (1%) Calcium 32mg (3%) Iron 1mg (6%) Net Carbohydrates 2g

Nutrition Facts

Serving: 16 bars

Amount Per Serving

Calories 226

% Daily Value*

Serving 1bar
Calories 226kcal 11%
Carbohydrates 5g 2%
Protein 3g 6%
Fat 23g 35%
Saturated Fat 17g 85%
Sodium 4mg 0%
Potassium 136mg 3%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 1IU 0%
Vitamin C 1mg 1%
Calcium 32mg 3%
Iron 1mg 6%
Net Carbohydrates 2g

* Percent Daily Values are based on a 2,000 calorie diet.