These vegan almond joys are everything you love about the traditional candy bar with none of the many additives! Sweetened coconut stuffed with a roasted almond and drizzled in chocolate sauce? Heaven. They're totally delicious and come together in 30 minutes. Let's learn how to make them!
These are so easy to make and taste just like Almond Joys!! I sometimes make them without the almond for a Mound experience. -Genevieve
Prior to going vegan, I was a huge candy-lover. I loved all of the classic chocolate treats and was devastated to lose them.
As such, I have taken it upon myself to re-create all of my favorites! These vegan almond joys taste just like the original candy bar, in a cute, bite-sized form.
If you love candy as much as me, you'll also want to check out my vegan cookie dough bites, vegan peppermint patties and vegan peanut butter cups!
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Ingredients
Here is everything you'll make these candies:
- Sweetened Shredded Coconut: The main ingredient in these almond joys, coconut provides the signature chewy texture and sweet, tropical flavor.
- Mini Vegan Marshmallows: Marshmallows help bind the coconut mixture together while adding a soft, chewy texture and extra sweetness.
- Vegan Butter: Adds richness and a buttery flavor while helping create a smooth, cohesive coconut filling.
- Vanilla Extract: Enhances the sweetness and adds a warm, rounded flavor that complements the coconut and chocolate.
- Salt: Balances the sweetness and brings out the flavors of the coconut, chocolate, and almonds.
- Roasted and Salted Almonds: Add the classic almond crunch and a delicious salty contrast to the sweet coconut and chocolate.
- Nondairy Chocolate Chips: Create the rich chocolate coating that brings all of the coconut and almond flavors together while keeping the recipe completely vegan.
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why you'll love these candies
- Classic Almond Joy flavor: Sweet coconut, crunchy almonds, and rich chocolate make the perfect combination.
- Chewy and crunchy: The soft coconut filling pairs perfectly with roasted almonds and a crisp chocolate coating.
- Easy to make: These candies require just a handful of simple ingredients and no complicated techniques.
- No-bake: No need to turn on the oven! Just mix, shape, chill, and dip.
- Completely vegan: Made without dairy or eggs, so everyone can enjoy this nostalgic treat.
- Great for gifting: These homemade candies are perfect for holidays, parties, cookie trays, or anytime you're craving something sweet.
how to make vegan almond joys
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by placing the shredded coconut in a food processor. Run the machine for 30 seconds to break down the coconut.
Place the marshmallows and vegan butter in a small saucepan and heat on the stove over medium-low. Stir constantly until completely melted. Remove from heat and stir in the vanilla and salt.
Pour melted marshmallows over the coconut in the food processor. Run the machine for another 30 seconds.
Taking 1 heaping tablespoon-sized scoop of the mixture at a time, press tightly between your hands to form a disk. Lay formed disks on a baking sheet as you work. Press an almond into the center of each bite and place in the freezer to chill for 15 mintues.
Melt the chocolate in the microwave. Dip the bottom of each bite into the chocolate and return to the baking sheet. Drizzle vegan almonds joys with remaining chocolate. Place in the freezer to set for 5 minutes.
tips and tricks
Here are a few tips to help your vegan almond joys be the best they can be!
- Use High-Quality Ingredients: Start with high-quality vegan chocolate chips, vegan marshmallows, and roasted almonds for the best flavor and texture.
- Measure Ingredients Accurately: Precise measurements are crucial for the coconut filling. For this reason, use measuring cups and spoons to ensure accuracy.
- Melt Marshmallows Gently: When melting vegan marshmallows, do it slowly and over low heat to avoid overheating and ensure a smooth, sticky texture.
- Work Quickly with Filling: The coconut mixture can become sticky as it cools. Shape it into bars or disks while it's still pliable.
- Press Almonds Firmly: Press each almond gently but firmly into the coconut mixture to ensure they adhere securely.
- Use a Silicone Baking Mat or Parchment/Wax Paper: When dipping the filled coconut bars in chocolate, place them on a silicone baking mat or parchment paper. This prevents sticking and makes cleanup easier.
- Let Excess Chocolate Drip: After dipping the bottom of the candy in chocolate, let any excess chocolate drip off before placing them on the parchment paper. This results in a thinner and neater chocolate coating.
Frequently Asked Questions
Yes, but the flavor will be less sweet and the texture may be slightly different. Sweetened shredded coconut is recommended for the classic Almond Joy flavor and chewy texture.
Chill the mixture for 15-30 minutes before shaping. This makes it much easier to form into individual candies.
Make sure the vegan butter and marshmallows are fully melted and evenly incorporated before mixing in the coconut. Press the mixture firmly when shaping the candies. Bites will also hold together more easily after chilling.
Dark, semi-sweet, or vegan milk-style chocolate can all be used depending on how sweet and rich you want the candies.
Yes! These candies are a great make-ahead dessert. Prepare them a few days in advance and store them in an airtight container until you're ready to serve.
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recipe variations
Want to switch things up? Here are a few ideas:
- Dark Chocolate Almond Joys: Use vegan dark chocolate chips for a richer, less-sweet chocolate coating.
- Chocolate Coconut: Mix a tablespoon or two of cocoa powder into the coconut filling for an extra dose of chocolate flavor.
- Almond Butter: Add a spoonful of creamy almond butter to the coconut mixture for a richer almond flavor.
- Peanut Butter: Swap the almonds for roasted peanuts or add a little peanut butter to create a chocolate-peanut butter version.
- Chocolate Topping: Sprinkle the chocolate-dipped candies with flaky sea salt, toasted coconut, or finely chopped almonds before the chocolate sets.
- Mini Almond Joys: Make smaller bite-sized candies for party trays, holiday treats, or easy snacking.
If you love making candy at home as much as I do, you'll also want to see all of these homemade vegan candies by Nutriciously.
storage
Store vegan Almond Joys in an airtight container in the refrigerator for up to 1 week. Keeping them chilled helps the chocolate stay firm and the coconut filling maintain its texture.
For longer storage, freeze the candies in a freezer-safe container for up to 1 month. Thaw them in the refrigerator before serving.
Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!
PrintVegan Almond Joys
Everything you love in an Almond Joy candy bar condensed into a small, homemade vegan bite! Sweet coconut drizzled in chocolate and stuffed with a roasted almond.
- Prep Time: 15 minutes
- Chill Time: 15 minutes
- Total Time: 30 minutes
- Yield: 15 Candies 1x
- Category: Candy
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
3 cups sweetened shredded coconut
1 cup mini vegan marshmallows
2 tablespoons vegan butter
½ teaspoon vanilla extract
¼ teaspoon salt
15 almonds, roasted and salted
¾ cup nondairy chocolate chips
Instructions
- Prep: Add coconut to a food processor and process for 30 seconds to break it down slightly. Set aside.
- Melt: Add vegan marshmallows and vegan butter to a saucepan and heat on the stove over medium-low, stirring constantly. Continue until the marshmallows are completely melted and smooth. Stir in the vanilla extract and salt. Scoop mixture into your food processor bowl with the coconut and blend for another 30 seconds.
- Shape: Taking 1 heaping tablespoon at a time, form small disks of filling with the coconut mixture by pressing very firmly between your hands. Set finished candies on a baking sheet lined with wax paper and continue until all of the filling has been used. Press an almond into the center of each candy. You may need to reshape candies. Set baking sheet in the freezer to set for 15 minutes.
- Melt Chocolate: Add chocolate chips to a microwave-safe bowl and heat in 30 second increments, stirring after each. Continue until smooth and silky.
- Assemble: Remove candies from the freezer. Taking one candy at a time, gently set in the chocolate. Do not toss! You only want to coat the bottom of the candy. Set back onto baking sheet. Continue until the bottoms of all of the candies are covered in chocolate. Drizzle the top of each candy with the remaining chocolate. Place back in the freezer to set for another 5 minutes before enjoying.
Notes
*Candies will keep in an airtight container in the fridge for 2 weeks or can be frozen for up to 1 month.
These are so easy to make and taste just like Almond Joys!! I sometimes make them without the almond for a Mound experience.
Love Mounds too! You just can't go wrong!