No-Bake Almond Joy Bars--low carb and vegan

These No-Bake Almond Joy Bars are a coconut and chocolate lovers dream!

They're so easy to make, you can satisfy your sweet tooth in a flash, they freeze well, and are loaded with healthy ingredients. Plus they work for almost any special diet--they are low-carb, paleo, and vegan too.

healthy no bake almond joy bars

I just love easy to make treats like these chocolate avocado truffles, these no-bake chocolate mint bars, my silky bean fudgechocolate chia pudding, and homemade JELLO®.  

But this recipe for Healthy 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 (SFF) 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.

I shared my original recipe for these right after I started blogging, and it was pretty good as it was.  But thanks to some changes, it's now truly amazing.

And it's also a great healthy chocolate recipe for us chocolate and sugar-loving folks.

If you need to watch your caffeine and stimulants intake, just substitute carob for the chocolate, or use half carob and half cocoa.  These taste great that way too.

These taste great freshly made, but we love to keep them in the fridge or freezer to keep their shape and they do not travel well in warm weather.  You could make them with cocoa butter instead of coconut oil so they will hold up better in warmer temps.

Unlike the store-bought bar candy, these bars are made with all whole food ingredients and since they are a bar variety, they are easier to whip up than molded candies.

These Healthy Almond Joy Bars are a real plus for busy folks like me.

Stevia Usage Tips

This recipe calls for stevia (though you can use an alternative sweetener if you like).

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).

Norpro Mini Stainless Steel Measuring Spoons

These spoons are a MUST if you bake with stevia. Very helpful.

Whether you are:

  • looking for healthy chocolate candies
  • wanting to make home made candy
  • looking for a way to get more fat into your diet

this Healthy Almond Joy Bars recipe is for you.  Let me know what you think!

no bake almond joy bars

Recipe 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 sweet.  1 scoop equals 1/32 teaspoon.  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.

5.  For the 1 1/2 scoops stevia, you could also use vegetable glycerine, xylitol, erythritol, or any combination thereof.  I really like using low-carb sweeteners due to being on a candida dietwhich I started a number of years ago. Use a little more if using erythritol since it isn't as sweet.  You could use my DIY Truvia as well.

6. Some AIP notes are in the recipe--use carob, coconut butter, and an approved sweetener.

no bake almond joy bars on cooling rack

Special Diet Options

  • 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.
  • THM: For those on the Trim Healthy Mama plan, this recipe is an "S."
  • Keto | Low-carb: This recipe as written fits this diet.
  • 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.
almond joy bars on plate and on table with Pinterest text overlay saying Keto Almond Joy Bars

More Healthier No Bake Treats

If you like this recipe, you'll love....

Keto Mounds Bars - quite possibly the best Sugar-free Mounds Bar recipe out there.
Bean Fudge - yes, I said "beans." So easy and so good.
Healthy Gummies - fun to make and funner to eat
Healthy Snickers Bars - vegan, keto / low-carb, and refined sugar-free. Peanut-free option too!


no bake almond joy bars

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.
4.45 from 9 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan
Keyword: Almond Joy Bars
Prep Time: 10 minutes
Cook Time: 8 minutes
Freeze Time: 15 minutes
Total Time: 33 minutes
Servings: 16 bars
Calories: 226kcal


Chocolate / Carob Base

Coconut Topping



  • Melt oil and nut / seed butter over low heat.
  • Stir in cocoa / carob (sifted if you like, but I have never bothered with this) and granulated sweetener and combine thoroughly.
  • Mix in remaining ingredients except for vanilla. Continuously stir until it slightly thickens, then remove from heat.
  • Stir in the vanilla.
  • 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.


  • Melt oil in small pan and add coconut flakes. Stir.
  • Add remaining ingredients. Simmer and stir until it thickens a bit.
  • Once the chocolate is hardened, gently smooth the coconut mixture on top.
  • 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.
  • 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.
  • Store in the refrigerator or freezer.


Serving: 1bar | Calories: 226kcal | Carbohydrates: 5g | Protein: 3g | Fat: 23g | Saturated Fat: 17g | Sodium: 4mg | Potassium: 136mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg | Net Carbs: 2g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Other Healthy Sweet Treats

This recipe has been updated with new photos. Here are two of the earlier images that were in previous versions for your reference.

Got a sweet tooth but trying to eat healthier? These No Bake Dessert 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. These bars are sugar-free, gluten-free, grain-free, egg-free, dairy-free, autoimmune protocol/AIP friendly, and more!
Got a sweet tooth but trying to eat healthier? These No Bake Dessert 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'd love to hear what you think if you try them!


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Recipe Rating



  1. These look and sound delicious! I have a number of your recipes pinned, but I must admit that I never can get to making them because they lack nutritional information. I am strictly limited on my daily net carbs (as are many of us on lchf). Sadly, I can’t make your lovely dishes unless I first run them through a recipe analyzer. I also run a low carb recipes Facebook group, and I hesitate to post your recipes there for the same reason. I realize carb and calorie counts must not be an issue for you, but I thought you might appreciate some feedback from a reader. Since you label them as low carb, it would be so helpful if we could see the numbers.

    1. Hi Roxana,

      Thanks for writing and for reading! OK so I will get on this. Can you tell me what the most helpful way to do it would be...for example would you like it run w/ xylitol mostly or 1/2 xylitol and 1/2 stevia (the way I normally do it)...the reason I ask is that I know that erythritol is more friendly for keto dieters but I don't always use that so not sure how to handle it.

      We were just talking about working on this yesterday. So good timing.

      Please do note that these counters are not always accurate. We were all talking about this in a food blogger group and so it's important to recognize the limitations of any of these. I will have to see which are accurate or what our system can handle. Do you have one you recommend? Thanks again!

      1. Both xylitol and erythritol are sugar alcohols, which are omitted from carb counts. I use My Fitness Pal to run numbers on my own recipes. I use "erythritol minus sugar alcohol" to get the zero carb figure outcome on MFP. For the Powdered Swerve I have to input as "Swerve Confectioners Net Carbs" and then will get zero carbs. It's a little tricky because you don't know if people want to count those sugar alcohol carbs. But, if you had to choose, more people count net carbs than count whole carbs, so that's how I do it on my own recipes. I include a disclaimer that says sugar alcohols are not absorbed by the body, therefore are not counted in the nutrition.

        I hope this is the kind of information you're looking for. Thanks very much for considering my request.

        1. Thank you so much - that is helpful--what do you think about privacy concerns and loading all that info into My Fitness Pal? We got the nutritional info up for a few recipes and are trying to move through them to get more done - thanks again for your patience!

          1. I'm not sure what you mean about privacy concerns on MFP. You have the option of making a recipe public or keeping it private. I make all of mine public, as it then means that people can log what they ate right into MFP easily. I don't think recipes need privacy, but I may not be understanding your concern. If you want to email me so we can discuss further, I'm at (email removed by blog owner)

          2. I've had my account so long I don't really remember all of the questions. But I have had not problems or issues, nor do I get any type of spam mail due to my MFP account. You can give all fictitious information, if you want to. lol. Just keep your name and email correct should you ever need to contact them. Many of those questions you can skip, or choose an option to do it later. Then just leave them blank. They are there for those who are setting specific goals or tracking certain nutrients.

    1. Hi Norma - thanks for reading! We are working on that but right now we are needing to change the whole recipe card system over so it's going to be a bit. In the meantime you can take the ingredients and plug them in to a calculator that you trust - thanks for your patience!

  2. 5 stars
    I made these and tried them tonight. I’m super lazy in the kitchen but these weren’t bad, the worst part was waiting for them to chill (haha). The recipe was easy to follow and I gladly had everything on hand. The topping is AMAZING. The base is a little different than I was hope for I kept wondering if there should maybe be butter in the base? But still wicked yummy! (Enough for me to eat two pieces ?) I’m new to keto and this was my first keto treat I’ve made (ok, second, the first was inedible) and I’m sure I’ll be making them again!

  3. 5 stars
    This recipe is a universal hit among my mainstream guests and my gluten-free & vegan coworkers alike. They were so sweet tasting, though, that multiple people mentioned that next time they would only pair it with strong black coffee.

    I subsequently cut the sweetener measurements in half and had a much more palatable result. A success! And pretty easy to make for an impressive looking candy dessert.

      1. Just dark brown sugar I have on hand. Thrifty and easy.
        I've also made numbers with the almonds on top (like an age, for a birthday cake), as well as big hearts 🙂

  4. This isn’t AIP, as it has multiple ingredients in it that are not compliant, such as nuts and stevia. Will you please remove the “AIP” tag as to not confuse those of us looking for AIP recipes?

    1. Hello Catherine. I have AIP alternatives throughout the post. Perhaps you missed that? Let me know - thanks!

  5. I would suggest removing the tag 'low carb' because people looking for low carb recipes are generally also interested in knowing the nutritional information (calories, carbs, fat, protein).

    1. Hi Leah.

      I'm sorry but I don't have nutritional info set up yet but hope to by the summer. In the meantime, you can use an online calculator that you like to show that it is, indeed low carb. The ingredients that are used (with the low carb sweeteners) are all used in keto recipes so they are all acceptable. Do you think there is an ingredient that isn't? Thanks! 🙂

  6. I only wish they had the nutrition information for each recipe. That would be so very helpful..... I have failed to even try some of them due to not knowing the nutrition for a recipe and just not having time to look it up, this would be such an extra added blessing. Thank you for all your hard work. The recipes are just wonderful, thank you.....

    1. I'm trying to get that going on the site - thanks for your patience! There are online calculators for now. So sorry!

      1. I'm so sorry - I have spent hours and hours getting this new recipe format up and that's my next step. But I'm under a huge pile of tax and personal issues and can't get to it right now. First will be calories and then we have to see how the whole system works. Thanks for your patience. The bars are good - you can type them in to an online calculator using the variations that you would use.

    2. I bake all the time and used to use food online calculators - but the past year, I haven’t even bothered. It is so easy, while you’re baking, to jot down ingredients used and amounts - I also quickly calculate some individual ingredients in my head (Calories, Sugar, Carb and oftentimes protein and fiber) - combined with a quick Google search, for example, “how many calories in half a medium apple” - you get an answer immediately, plus all nutritional info for an apple. After using a small calculator I keep in my kitchen (or you can use the calculator app on your smartphone or tablet) - I write my list on a small pad of paper per recipe - it may sound like a lot of work, but it really isn’t. I do this all while my baked goods are in the oven - or while opening up new ingredients (and looking up the info on packaging itself.)

      1. Try using cronometer. I think it is connected to USDA database. Over 10000 entries with macro and nutritional info. You can create a food by entering your recipe ingredients..

  7. Have made this several times now. It's so freaking good!! My only problem is the Swerve leaves a weird aftertaste. It's cooling like I smoked a menthol ? The first batch was too sweet for me so I dialed back the sweetener a bit. The batch I made tonight I used butter on the coconut hoping it'll stick together better since I don't have and Xanth gum or other thickener. Thank you so much for this recipe. And also I've made just the base and love to have that as a treat or snack!!!

  8. I liked the recipe, however I used swerve as my sweetener and it is SO sweet!!! Going to halve the recommendations next time. I also had a problem with the coconut topping falling apart. But they're good ?

  9. Is your recipe for the topping missing some more liquid like coconut milk? When you just have oil and coconut there is nothing left in there to simmer. The texture of the topping is very dry, not like your photo as another person commented. Other recipes I've found have more liquid or something else added. What I made didn't look like your photo at all so after putting it in the freezer I poured some coconut milk on top and put it back in the freezer. We will see how it turns out.

    1. Hi there. Can you tell me the sites where you have seen other similar recipes? I have seen 1 that actually had less coconut oil than mine. Coconut oil will simmer when it gets heated. I know that sometimes when I make this I feel the topping is too thick and other times it works out great. I am not sure what happened. I would think your bars will have very solid frozen coconut milk that isn't mixed in but I hope that they work. Let me know....

  10. 2 stars
    The base layer turned out fine but the top layer did not look at all like the picture. Once I added the vanilla the coconut lost it's pure white color. The oil did not thicken and I tried X-gum and gluccie both. Simmering it resulted in a toasting the coconut so I quit trying to thicken and simply added it to the base and drizzled the melted oil on top. It harden in the freezer but is not all uniform and while like pictured.

    1. Hi there. Sorry you weren't happy w/ the results. Mine doesn't thicken that much. In fact sometimes it's pretty messy. I might have to work on it more but I heat mine on a low temp so it doesn't toast. If it does, it's still yummy or even moreso. I go for taste more than appearance. But I understand wanting a nice looking treat. Hope you enjoyed it regardless.

        1. I haven't made this yet, but I've made another "Almond Joy Bar" recipe, which includes full fat Coconut Milk, but no arrowroot or coconut oil.

          I wonder if there's too much oil in this recipe for the coconut mixture to set up., The arrowroot powder is a thickener. You could add a bit more arrowroot to see how it affects top layer or try another version with the same amount of Coconut Milk, omitting the coconut oil. (Adrienne: FYI: I am not trying to remake your recipe! Just trying to come up with a solution.)

          1. Hello Mira - thanks for the comment and sorry for not responding sooner. I'm a bit confused--could you explain, please? Does the recipe you use set up at room temp? Thanks!

  11. 5 stars
    These "almond joy" treats are now my favorite low carb treat. Have now made it twice and I absolutely love it. Thank you

    1. Yay! I'm making some tonight for my husband. He's under the weather and has a BIG deadline tomorrow and needs a pick me up! I could use one too :).

    1. I'm not sure if you already got a response - I responded earlier but I don't see my response now. I don't have this available but am looking at it. It's complicated since I give so many alternatives. For now I would recommend inputting the ingredients that you use into an online calculator. I am not confident in the accuracy of the ones I have found for my blog. Thanks!

    1. Hello Holly. Sorry for not responding sooner - I've been so swamped and am trying to catch up. I hope you tried these and liked them. I just popped over to your blog - it's lovely.

      Take care and hope to see you around again!

    1. Hi Danna. Thanks for reading!

      I would recommend plugging the ingredients into a nutritional info site. Typically I have so many alternatives that I don't post that information but I am considering it. Thanks!

  12. Thank you found the recipe for almond joy bars. I love coconut oil and healthy recipes I Also have I am hoping kenetics helps me.

    1. Oh good. What was happening? Do you mean ketogenic diet? I was just reading about that the other day. I had an MS scare years ago. I hope you do better!

    1. Hi Sherry,

      Can you tell me what you mean, please? The recipe is in the post. If you can't see it can you tell me if you are on mobile or desktop and what you are seeing? Thanks!

  13. Just came cross your site its just amazing.Glad I found your site.Always healthy option is perfect. Can't wait to try these Almond joys. Thank Xx