Can I use unsweetened coconut?

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.

What if my coconut mixture is too sticky?

Chill the mixture for 15–30 minutes before shaping. This makes it much easier to form into individual candies.

What if the coconut mixture won't hold together?

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.

What type of chocolate should I use?

Dark, semi-sweet, or vegan milk-style chocolate can all be used depending on how sweet and rich you want the candies.

Can I make these ahead of time?

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.

Vegan Almond Joys

Name: Vegan Almond Joys
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 3 cups sweetened shredded coconut; 1 cup mini vegan marshmallows; 2 tablespoons vegan butter; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 15 almonds, roasted and salted; 3/4 cup nondairy chocolate chips

Vegan Almond Joys

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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.

Author: Lyndsey Hiltner
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

Scale

3 cups sweetened shredded coconut

1 cup mini vegan marshmallows

2 tablespoons vegan butter

1/2 teaspoon vanilla extract

1/4 teaspoon salt

15 almonds, roasted and salted

3/4 cup nondairy chocolate chips

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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.

Find it online: https://censoredbaker.com/vegan-almond-joys/