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–+ servings
no bake almond joy bars

Whole New Mom - https://wholenewmom.com

Sugar-free Almond Joy Bars

Course: Dessert, Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan
Keyword: Almond Joy Bars, healthy almond joy bars, keto almond joy bars, sugar-free almond joy bars
Prep Time: 10 minutes
Cook Time: 8 minutes
Freeze Time: 15 minutes
Total Time: 33 minutes
Servings: 16 bars
Calories: 226kcal
These Sugar-free Almond Joy Bars are easy to make, freeze well, and are a fantastic guilt-free treat!
Print Recipe

Ingredients

Chocolate / Carob Base

  • 1/2 cup coconut oil
  • 1/2 cup almond butter (see Recipe Notes for a link to my homemade version)
  • 1/4 cup low carb sweetener (or preferred alternative sweetener)
  • 6 tablespoons cocoa
  • 4 tablespoons erythritol (see alternative in Recipe Notes)
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt

Coconut Topping

  • 1 2/3 cups unsweetened coconut flakes
  • 7 tablespoons coconut oil
  • 1/3 cup low carb sweetener
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon additional flavoring (optional)
  • 2 teaspoons arrowroot powder
  • 1/8 teaspoon salt
  • almond halves or slices (optional)
  • 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 or 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.

Nutrition

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