No-Bake Almond Joy Bars

Paleo almond barsPaleo almond bars

How to prepare Joy almond bars without cooking

Prepare the crust: Combine the almond flour, honey, coconut oil and vanilla extract. Press the crust dough evenly into the bottom of the lined pan.

Paleo almond barsPaleo almond bars

Prepare the filling: Combine finely shredded unsweetened coconut, honey, coconut oil, and water for the filling and spread over the prepared crust. Store in the refrigerator for at least an hour.

Paleo almond barsPaleo almond bars

Add seasoning: Pour the melted chocolate over the coconut filling. Sprinkle with chopped almonds and flakes of salt. Store in the refrigerator until set.

Paleo almond barsPaleo almond bars

Storage and freezing instructions:

To store: Store the bars in the refrigerator in an airtight container to keep them fresh. They will last up to two weeks if stored this way. Be sure to add wax paper or parchment paper between the layers of the bars to prevent them from sticking together and ruining the toppings on the bottom bars.

To freeze: Salted almond bars can also be frozen to keep them fresh for up to three months. Be sure to separate each layer with wax or parchment paper to prevent the almond bars from sticking together, and store them in an airtight, freezer-safe container for best results. You can eat them directly frozen.

Paleo almond barsPaleo almond bars

Paleo almond barsPaleo almond bars

(You might also be interested in: Homemade coconut chocolate bar)

More good no-bake Almond Joy dessert recipes

No-bake almond biscuits

The flavors of Almond Joy bars are recreated in these easy and delicious cookies. No-bake, minimal-effort cookies like these are great for a quick snack, ready in no time. The ingredients are mixed together, shaped into biscuits and then chilled in the freezer before serving. The dough will stick better once the cookies are cool.

No-bake Joy almond biscuits recipeNo-bake Joy almond biscuits recipe


1/2 cup almonds
1/2 cup unsweetened coconut flakes
3 tablespoons almond butter
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1-2 tablespoons of water
1/2 cup mini chocolate chips


1. Combine the almonds and coconut flakes in a food processor and pulse until finely crumbled. Add the almond butter, maple syrup, vanilla and salt. Blend to combine. Pour in the water a little at a time until the mixture begins to thicken. Transfer to a small bowl and fold in the chocolate chips with a spatula.

2. Using your hands, roll the pieces of dough into small balls, about 1 inch around, and arrange them on parchment paper. Once you have formed all the balls, press down on each ball to form a flat cookie. Place in the freezer for at least 1 hour before serving. Store in an airtight container in the freezer for up to one week.

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