I probably don’t need to remind you that indulging in too many sugary sweets will take its toll on you.
So I am here to help rescue you and give you a healthy chocolate recipe for candy that you can feel good about eating!
This recipe is one of the first healthy desserts that I made after starting on my sugar-free diet a few years ago and it’s been one of our favorites. I’ve shared it with sugar-free folks and non SFF (:-)) alike and everyone has loved it. In fact, I just dropped a batch off to my best friend in celebration of her baby’s baptism.
My original post on Healthy Almond Joy Bars was just after I started blogging, and it was pretty good as it was. But thanks to a reader’s alterations to my recipe (thanks, Liberty :-)) and another update of my own, I think it now is the best healthy almond joy recipe that you can find. And a great healthy chocolate recipe for us chocolate and sugar loving folks!
Please note–there are affiliate links in this post. If you click on them and make a purchase, I might make a commission. Your support is oh-so appreciated and helps keep this free resource up and running!
Healthy “Almond Joy” Bars
Chocolate / Carob Base:
1/2 cup coconut oil (palm would work well too, or butter) (Nutiva , Tropical Traditions and Wilderness Family Naturals are great brands.)
1/2 cup almond butter (any nut or seed butter would work, but almond is especially nice.)* See Homemade Nut / Seed Butter.
1/4 cup granulated sweetener or appropriate substitute (for candida diets, xylitol and erythritol work well. 4-6 scoops stevia extract is a good alternative))**
6 Tbsp carob or cocoa powder
3 Tbsp additional sweetener (I use vegetable glycerine, xylitol, erythritol, or any combination thereof, due to being on a candida diet. Use a little more if using erythritol since it isn’t as sweet. Truvia is a great option as well (here’s how to make your own.).)
1 tsp vanilla (Spicery Shoppe Vanilla is a great alcohol-free brand.)
1 2/3 cup unsweetened coconut flakes
7 Tbsp coconut oil
1/3 cup granulated sweetener (or 2-3 scoops stevia extract powder. I use NuNaturals.)
1 1/2 tsp vanilla
1/4 tsp additional flavoring (optional. Almond or coconut are good choices.)
2 tsp arrowroot powder (cornstarch may be substituted. Use 1/16 tsp of xanthan gum or glucomannan to reduce carbs as for THM plan.)
Almonds halves or slices (optional)
1. Melt oil and nut / seed butter over low heat.
2. Stir in 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.
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. 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 probably be too hard to cut right out of the freezer so you may need to let them thaw a bit first.
6. Store in the refrigerator.
Notes and Tips:
1. Make sure to read my tips on Substituting Sweeteners for Cooking and Baking. You can use whatever you have on hand!
2. If using stevia, all extract powders are not created equal. I have used KAL in the past. NuNaturals is my current favorite, but I will be trying SweetLeaf soon. You can find NuNaturals at a better price on Iherb, one of my favorite places for supplements and health products. Their liquid stevia drops are wonderful and like NuNaturals, their processing technique is chemical free which I like.
3. Stevia extract is SUPER DUPER sweet. 1 scoop equals 1/32 tsp. The scoop comes in the package. So a little goes a loooooong way.
4. Some have asked about the multiple sweeteners in the recipe. I do this to make a more natural tasting end product plus to minimize any adverse health effects that might turn up from using any one of these alternative sweeteners. You can read more in this post on Stevia – What it Is and How to Use It.
I use these stainless steel mini measuring spoons for all my stevia extract uses. The 2nd smallest scoop is 1/32 of a teaspoon (which equals 1 scoop). These are a MUST if you bake with stevia.
Whether you are
- looking for healthy chocolate candies
- wanting to make home made candy
- looking for a way to get healthy coconut oil into your diet
this is the recipe for you. Let me know what you think!
Other Healthy Sweet Treats
- Amazing Bean Fudge
- “Almost Reese’s” – Nut Butter and Chocolate Candy
- Homemade Protein Bars
- Almond Truffles
- Homemade Chocolate / Carob Chips
- Rich Chocolate / Carob Pudding (dairy-free with sugar-free option)
Do you have a candy or dessert recipe that needs a makeover?
I can’t promise success (my recent attempt at healthy tootsie rolls was a total flop), but I have taste testers willing to try :-)!
There are affiliate links in the post. Please read my disclaimer.
Shared at Diet Dessert and Dogs, The Prairie Homestead, Skip to My Lou, Real Food Forager, Simply Sugar and Gluten-Free, Time Warp Wife, Chef in Training, Cooking Traditional Foods, and The Better Mom.