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These Gluten-Free Almond Joy Bars are pure nostalgia in bite-size form — chewy, chocolatey, and full of coconut.They’re grain-free and gluten-free, and taste just like your favorite candy bar — except they’re homemade. Perfect for parties, dessert trays, or a quick sweet treat, these bars are simple to make, fun to decorate, and easy to customize for any theme or occasion. You can drizzle them with extra chocolate, sprinkle a little sea salt, or even dip them halfway for a more elegant look. (I did)
Why We Love Gluten-Free Almond Joy Bars
These Almond Joy Bars taste like the real thing — but they’re simpler, fresher, and gluten-free. They check every dessert box: chewy, crunchy, creamy, and chocolatey. Plus, they’re no-bake, easy to make ahead, dairy-free adaptable, and impossible to mess up.
They’re also a little better for you than cake — packed with coconut, almonds, sweetener, and chocolate, andgluten and grain-free. Once you make them, you’ll see why they’re such a go-to no-bake treat! And honestly, they don’t have to look perfect — as long as they taste amazing. (mine don’t, yet everyone loves them)
Can I make them dairy-free? Absolutely! Just swap the sweetened condensed milk for a coconut-based versionor your favorite dairy-free alternative.
Can they be stored at room temperature? For best texture and freshness, keep them chilled.
Do I have to use sweetened condensed milk? Substitute the 14 oz can with 9 oz of unsweetened condensed milk and 5 oz of honey or pure maple syrup. It keeps the bars naturally sweet and still gives you that same chewy, creamy texture — just a little lighter and more wholesome.
Want them a little less sweet? Use dark chocolate with a higher cacao percentage — it balances the sweetness perfectly.
Can I freeze Almond Joy Bars? Yes! They freeze beautifully. Store them in an airtight container with parchment between layers for up to 2 months. Let them thaw in the fridge before serving for the perfect chewy texture.
3 Quick Steps to Make Gluten-Free Almond Joy Bars
1. Mix & Chill — Combine shredded coconut, coconut flour, and sweetened condensed milk. Chill 20 minutes until firm.
2. Shape & Top — Scoop the mixture into bars or rounds, press 1–3 almondson top, and chill again to set.
How to Keep the Bottoms Neat (No Chocolate Pooling!) for perfectionists only
After dipping, slide a knife gently underneath the bar and let any excess chocolate drip off for a few seconds before setting it down.
Place dipped bars on a clean sheet of parchment paper
For ultra-clean bottoms, set the dipped bars on a cooling rack placed over parchment — once set, they’ll pop right off!
Decorating Ideas
Drizzle with extra melted chocolate or white chocolate for contrast.
Sprinkle with sea salt flakes for a sweet-salty finish.
Add a theme: use colored chocolate drizzle or edible glitter for parties or holidays.
Top with coconut flakes for a little crunch and visual appeal.
Use white chocolate for a lighter twist.
Ways to Enjoy Homemade Almond Joy Bars
Holiday platters: Arrange them on festive trays with other no-bake treats for an impressive dessert spread.
Gift boxes: Wrap individually in parchment or colorful cellophane for homemade edible gifts.
After-dinner treats: Serve alongside coffee or tea for a sweet ending to any meal.
Party favors or snack packs: Add a sprinkle of toasted coconut, mini chocolate drizzle, or edible pearls for extra flair.
Custom toppings: Mix things up with chopped nuts, freeze-dried berries, or a pinch of sea salt to match the season or theme.
For a fun presentation, try stacking them like mini candy bars or arranging them in rows on a platter with contrasting colors of coconut flakes, chocolate drizzle, or sprinkles. They’re as beautiful to look at as they are delicious to eat!
If you love these, you’ll also enjoy these 3 quick and easy no-bake dessert recipes. They’re perfect for when you want a sweet treat without gluten and turning on the oven, and each one is simple, fun, and full of flavor — just like your favorite candy bars.
Gluten-Free Almond Joy Bars are chewy, chocolatey, and full of almond crunch. They’re gluten-free, grain-free, and can even be made dairy-free by swapping the condensed milk for condensed coconut milk and using dairy-free chocolate. With a few simple tips, every bar comes out amazing. These bars are nostalgic, fun to make, and a healthier sweet treat you’ll reach for again and again.
Make the Coconut Filling: In a large bowl, mix the shredded coconut and coconut flour. Add the sweetened condensed milk and stir until well combined. Refrigerate the mixture for 20 minutes — this allows the coconut flour to absorb moisture and makes shaping much easier.
2.
Shape the Bars: Use a tablespoon or small cookie scoop to portion about 1 to 1½ tablespoons of filling per bar. Pro tip: Lightly coat your hands and tools with butter, coconut oil, or non-stick spray to prevent sticking
3.
Roll each scoop into a compact oval (about 2½ inches long and ¾ inch thick). Flatten slightly to form a smooth, rounded rectangle shape. Press 2–3 whole almonds gently on top of each bar.
4.
Place all bars on a parchment-lined tray and freeze for 30 minutes (or refrigerate for 1 hour) before coating. This keeps them firm and easy to dip.
5.
Coat in Chocolate: Melt the chocolate chips with butter or coconut oil over a double boiler (or in 20-second bursts in the microwave). Stir until smooth. If needed, add more oil to thin the chocolate slightly.
6.
Using a fork or dipping tool: (dipping tool makes it a lot easier)
Drop each chilled bar into the melted chocolate.
Turn to coat fully or just dip the top half.
Tap gently to remove excess chocolate.
Return to the parchment-lined tray, and chill for about 20 minutes. Enjoy!
Nutrition Info
Nutrition (Per Bar, makes 20) Calories: ~155 Fat: 10g Carbohydrates: 15g Fiber: 2g Protein: 3g Sugar: 12g | (Values are estimates only and may vary by ingredients used.)
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