Enjoy an Almond Joy without all the sugar! This coconut almond candy recipe is made with all-natural ingredients and is much more nutritious than any candy bar you’ll find in the store.
Almond Joys are one of my favorite candies from childhood. Since giving up processed food my taste buds have changed quite a bit though and I no longer enjoy the over sugar taste of them.
This recipe is made with natural ingredients and isn’t too sweet at all! Sprouted almonds and sprouted almond butter were used because I try to feed my children healthy sprouted foods that are easy to digest. If you only have regular almonds on hand, you can use them instead.
Homemade Almond Joy candy cups ingredients
Here’s what you’ll need:
- 1/2 Cup Coconut Butter (you can also make your own coconut butter)
- 1/2 Cup Sprouted Almond Butter
- 1 Tablespoon Natural Sweetener (I used Raw Honey)
- 1/2 Teaspoon Vanilla Extract
- 1 Tablespoon Coconut Oil (or DIY coconut oil)
- 1 Cup Chocolate Chips – Homemade or Buy Soy Free
- 18 Sprouted Almonds
Keep in mind – this is dairy-free; you can of course substitute for the coconut oil, chocolate chips, and sprouted almonds (can just do regular almonds) as needed.
How to make homemade Almond Joy candy cups
This recipe is so simple and easy. Start, of course, by gathering your ingredients. Then:
- Mix coconut butter, sprouted almond butter, honey and vanilla extract together in a food processor. Mix until very smooth.
- Evenly pour the almond butter mixture into 18 mini cup molds. Fill each up approximately 3/4 full.
- Place the molds in the refrigerator or freezer to set, about 1 hour.
- Once the coconut almond cups are solid you can melt the chocolate for the topping.
- In a small saucepan, heat 1 cup of chocolate chips with 1 tablespoon of coconut oil.
- Melt over low heat.
- Evenly pour chocolate over the coconut and almond cups.
- Place a whole sprouted almond on top of each cup.
- Refrigerate cups for 1-2 hours or until completely set.
Coconut Almond Candy Cups (Homemade Almond Joy)
- Yield: 18 1x
Ingredients
- 1/2 Cup Coconut Butter
- 1/2 Cup Sprouted Almond Butter
- 1 Tablespoon Natural Sweetener (I used Raw Honey)
- 1/2 Teaspoon Vanilla Extract
- 1 Tablespoon Coconut Oil
- 1 Cup Chocolate Chips – Homemade or Buy Soy Free
- 18 Sprouted Almonds
Instructions
- Mix coconut butter, sprouted almond butter, honey and vanilla extract together in a food processor. Mix until very smooth.
- Evenly pour the almond butter mixture into 18 mini cup molds. Fill each up approximately 3/4 full.
- Place the molds in the refrigerator or freezer to set, about 1 hour.
- Once the coconut almond cups are solid you can melt the chocolate for the topping.
- In a small saucepan, heat 1 cup of chocolate chips with 1 tablespoon of coconut oil.
- Melt over low heat.
- Evenly pour chocolate over the coconut and almond cups.
- Place a whole sprouted almond on top of each cup.
- Refrigerate cups for 1-2 hours or until completely set.
I just made these and took them to my music group – everyone wanted the recipe! Thanks!
★★★★★
I think the recipe is alright, but something that would knock it out of the park would be to add organic unsweetened coconut to either, the almond mixture after you’re done pureeing it or to the milk chocolate you’re putting on top with the almond in the middle.
★★★
I love almonds, almond flour, and almond joys. Unfortunately, I have recently discovered that I am allergic to almonds (not to any other nuts). Would this make a yummy, nutty substitute using a different nut and nut butter?
Macadamia nuts/nut butter, peanut butter or sunflower seed butter would work great and taste good too!
I think you should rename these “Coconut and Almond Happiness” 😉
Can you please add the nutrions, how many grams of Carbs, grams of sugar and amounts of calories in this recipe? Thanks in advaced
Exactly!!!! I agree this is very important!
You use a cup you say
But how much is that in the netherland
I dont understand how big that cup is you use
Liquid measurements
1 tsp = 6ml
1 tbsp = 15ml
1/8 cup = 30ml
1/4 cup = 60ml
1/2 cup = 120ml
1 cup = 240ml
Dried ingredient measurements
1 tsp = 5g
1 tbsp = 15g
1oz = 28g
1 cup flour = 150g
1 cup caster sugar = 225g
1 cup icing sugar = 115g
1 cup brown sugar = 175g
1 cup sultanas = 200g
Butter measurements
1/8 cup = 30g
1/4 cup = 55g
1/3 cup = 75g
1/2 cup = 115
2/3 cup = 150g
3/4 cup = 170g1 cup = 225g
sometines you feel like a nut..sometimes you dont..mounds recipe with milk chocolate although they dont sell t hose would be so good to make
Can you use just plain almonds instead of sprouted ones?
Hi! I’m so glad I came across this recipe! Just made them and they’re fantastic!! How do you recommend storing them? Freezer or fridge?? Thanks!
Do you have a recipe for making chocolate chips? If so, would you send it to me. Thanks.
Hi! these look delicious!!
Wondering if carob powder can be substituted for the chocolate chips??
I have to be careful of hidden dairy and caffeine.
Thanks!
How are these almond joy cups when there is no coconut in them, just coconut butter and a little coconut oil ?
Coconut butter is made from shredded coconut. 🙂
Could I also use raw cpowder instead of soy free chocolate chips
Do these taste like coconut at all? Too many things taste like that.
Thanks so much
You could use odorless coconutoil does not have a coconut taste at all
I’m guessing they do, given that they are a replacement for an almond joy bar (which is a coconut-filled candy bar).