“Almond Joy” Bars {Revised} (sugar free with allergy options)

Got a sweet tooth but trying to eat healthier? These No Bake Low Carb “Almond Joy” Bars are soooo good - even non healthy eaters love them. Every time I make them they are gone lickety split and they're full of healthful ingredients like coconut oil, nut or seed butters, and more. Enjoy the healthy grain free goodness! #paleo #lowcarb
I just love easy to make treats like my chocolate avocado truffles, these no bake chocolate mint bars, my silky bean fudge,  chocolate chia pudding, and homemade JELLO®.  But this recipes for Almond Joy® Bars has got to be one of our all time favorites.

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!

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Some notes on ingredients:


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 spoons are a MUST if you bake with stevia.

Norpro Mini Measuring Spoons

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

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.


    Speak Your Mind


  1. Making these right now – curious if there is supposed to be two separate sweeteners in the cocoa/carob base?

  2. Janell Hartman says:

    Niiiiiiice. Made these for Father’s Day. SO dang good. I added some sea salt to supercharge the yummy sweetness. Also, doubled the batch so that it would make thicker bars. Yehaw!

  3. Danielle says:

    This recipe is DELISH… On day 4 of Sugar Free and I am a dessert fanatic. Thanks for all the yummy recipes its making my life easier :)

  4. I recently found your blog and had a question about your recipes. Usually there are 2 different types of sweeteners listed. If I don’t want to use Stevia, but coconut sugar or sucanat, do I just add that extra. So this recipe would be 1/4 cup plus 3 TBS? Thanks!

    • Just add the two together :). I do that b/c it works better to use 2 different types of sweeteners together when using alternative non glycemic ones. But you can use what you like :)!

  5. I have to say this.. your site is just amazing… I can trail all over and find such good information. I end up losing the page I started on and have to find my way back… I can’t wait to try these Almond Joys.

    I would love to pick your brain sometime on the essential oils and how you use them for healing purposes. Is there a book you found that contains that information?

    Best Wishes

    • sorry for the delay. There is one mentioned in my Thieves giveaway post and if you search Healing Intelligence on my blog you can find another. Working on a post right now. thanks.

  6. Yvonne Paterek says:

    How many carb are in these. please. Have a grandson with diabetes and would like to know. Thank-you

    • If you use an alternative sweetener and cocoa there should be very few carbs. Carob and a high glycemic sweetener would be a source of heavy carbs. Does that help?

  7. Hi, I too love this recipe. Thank you for sharing. I made my first batch last night and after freezing i had a hard time cutting out squares. Then i let it warm up and the chocolate was too soft even stick to the coconut topping. I did use palm oil which is a bit softer than coconut oil. I often make chocolat at home and what i have learned, when i want the chocolate to solidify at room temperature i use cocoa butter. The next time i make this i am going to use cocoa butter in place of coconut oil. This will make the bars easier to travel with.

  8. Charity Call says:

    I am making these, I am wondering if I did something wrong because my topping is not “thickening”. It more flaky. Did I do something wrong, or is it suppose to be that way. I guess I imagined it to be more of a frosting consistency.

  9. Going through you archives is dangerous 😉 These look SO good! I love Almond Joys and a healthy option is perfect!

  10. Recipe:
    “1/4 cup granulated sweetener or appropriate substitute
    6 Tbsp carob or cocoa powder
    3 Tbsp sweetener”

    Sweetener is listed 2X – are both quantities included in the base?

  11. Instead of using all the sweeteners, I just add Nutiva’s coconut manna as the sweetener. Comes out amazing, try it if you haven’t already, super healthy too!

    • How interesting – you mean you used coconut butter instead of sweeteners?

      • Hi Adrienne,
        This is the brand our family loves https://store.nutiva.com/coconut-manna/ and they call theirs manna, but it is actually coconut butter technically. Thanks for pointing that out, I wasn’t sure of the difference, and now I know there is none except the name.

        We combine unsweetened shredded coconut and the coconut manna, (butter), until we have a manageable, stiff yet pliable, mixture and form into pinky finger shaped and sized logs on either wax or parchment paper.. We get raw organic almonds and place them along the top of the log, usually 2 or 3, or you could make small patty shapes to put more almonds on. We then heat gently whatever kind of organic chocolate bars they have on sale at Grocery Outlet this week and either drizzle or spoon over the logs and place in fridge until set and serve.

        We do peanut butter cups a similar way. Organic peanut butter mixed with ground flax seeds so it’s not so loose, shape and drizzle or cover in chocolate. You could add honey, stevia or coconut sugar to sweeten above treats, but we think they’re naturally sweet enough with the chocolate coating.

        Our boys love them and they’re getting super foods and good fats to boot, so I think it’s a win win. When you eat whole foods your taste buds are more alive and your palate, at least ours, does not appreciate the over the top sweetness of commercial processed foods have. This version is perfect for keeping in the fridge when a piece of fruit just doesn’t hit the mark.

        We also like to dip 1/3rd of a piece of fresh or dried fruits in the melted chocolate and place ground raw nuts on the chocolate before it sets. It takes about 10 minutes start to finish, you can make small portions and it’s a nice treat with a glass of red wine after supper every once in a while.

        I hope this helps and inspires you to have fun and figure out healthier versions of treats that work for you and yours.

  12. cheryl gassman says:

    AMAZING!!!!!!!!!!!!!! these are so good! thank you for posting this recipe

  13. Yum! I made these in a mini cupcake tin and they turned out awesome! 24 individual bites of delicious!

  14. I have been on a kick making more and more health snacks at home. Came across your recipe a few weeks ago and finally got around to making them over the weekend. I don’t do this often, but I had to take time out to thank you. They were AWESOME! :)

  15. Sara Smith says:

    Ok, love amond joy’s and just tried this recipe. I cooked the topping as instructed, using gluccomannon. The topping did not thicken at all. I used more gluccie, no thickening, at all…totally liquid with coconut shreds. I did manage to toast the coconut getting the heat too high! Didn’t burn, thankfully, but not thick at all…any suggestions? Thanks, can’t wait to taste it!

    • Hi there. Sorry you are having issues. It didn’t harden up at all? I am betting it’s warm in your home – coconut oil is soft at temps above 75. Could that be the issue?

  16. I have just tried this recipe tonight, I’ve done the first half so far and I have to say so far (when I licked the wooden spoon) it tastes awful and bitter. I think at last part of where I went wrong is using Truvia tablets and a little Splenda. I’m hoping the topping will help mask the bitter taste.

    • Hmmmm…that’s likely why. Different sweeteners can do it. The stevia extract is a lot more potent. Did you finish it? You could gently melt it all together and add some more sweetener. You won’t have bars but you will have something not bitter :).

  17. I love Almond Joy Bars so was eager to see your recipe. I have eaten some carob candy my mom use to make and it’s ok but I really would like the chocolate instead. How would that work w/in your recipe?
    I also use Apriva made by Kroger in my baking. I’ve been under the impression that is a “sister” brand of Stevia but I have no real certainty of it.

    • Hi there. Just use chocolate instead of carob. You might need a tad more sweetener. I have never heard of Apriva. Sounds like a blend like this? http://wholenewmom.com/whole-new-budget/sugar-substitute-like-truvia/

      • Adrienne, Hello! Thank you for such a QUICK reply!! I clicked to the link you sent and sorta “scanned” it (my head is dull w/a head cold). I sent to Amazon for the erytritol & stevia extract powder to give them a try.
        Meanwhile, looking more closely at the Kroger packed Apriva, it’s ingredients are Maltodextrin & Sucralose.
        My knowledge is pretty sparse but am assuming Sucralose is a type of sugar but will have to “google” each substance to see what is said about each.
        I got off on your article about Candida and eventually took the “test” and my score is high, also. BUT right now that’s almost more then I can handle and will have to give it time and thought.
        For now will concentrate on just a few items of information.
        Thank you for your reply!

        • Sucralose is the main ingredient in Splenda and the research on it isn’t promising regarding kidneys, from what I have read. I personally don’t use it.

          Hope that helps!!

  18. Hi. I am looking for nutritional info on your recipes. I am counting carbs. Thank you! You are a wonderful cook I can see without tasting!!!

    • Hi there. Sorry but I haven’t done this. Perhaps you could enter the ingredients into a site that calculates? I have so many substitutes that it would be hard to figure it out for everyone. Thanks for understanding!

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