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.
melted low carb chocolate chips for drizzle(optional)
Instructions
Base
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.
Topping
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.
Notes
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.
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.