I always like to have a healthy candy alternative on hand for Easter and Halloween so I don’t give in to the junk food/sugar high that’s all around.
I have a few different treats up my sleeve, but these Almond Joy Bites are always a winner. They’re subtly sweet, nutty with the flavors of almond and coconut, and topped off with chocolate, they satisfy just like regular candy…but with a whole lot more nourishment for your body.
How do you handle temptation foods on holidays?
Almond Joy Bites
Author: Faith
Nutrition Information
- Yields: 16 pieces of candy
- Serving size: 4 pieces
- Calories: 275
- Fat: 21
- Saturated fat: 12
- Trans fat: 0
- Carbohydrates: 20
- Sugar: 13
- Sodium: 84
- Fiber: 4
- Protein: 4
- Cholesterol: 0
Prep time:
Total time:
These Almond Joy Bites are subtly sweet, nutty with the flavors of almond and coconut, and topped off with chocolate, they satisfy just like regular candy…but with a whole lot more nourishment for your body.
Ingredients
Bottom Layer (Coconut-Almond):
- 3 tablespoons raw almonds
- 3 tablespoons unsweetened shredded coconut
- 2 tablespoons unsweetened almond butter
- 1 oz (30 g) Deglet Noor dates, pitted and chopped (about 4 to 5 dates; remove the pits before weighing)
- 1/4 teaspoon pure vanilla extract
- 1 pinch fine sea salt
Top Layer (Chocolate):
- 3 tablespoons coconut butter
- 1 tablespoon coconut oil
- 2 tablespoons pure maple syrup
- 1 1/2 tablespoons unsweetened natural cocoa powder (not Dutch-processed)
- 1 pinch fine sea salt
Instructions
- For the bottom layer, add all ingredients to a food processor and pulse until the mixture is finely chopped and sticks together when squeezed. Use a 1 teaspoon scoop to measure out the mixture; roll into balls and press each ball into the bottom of a 1-tablespoon sized (15 ml) candy mold. (Alternatively, you could use a mini muffin tray, but your candy will look different from my candy pictured here and you might end up with a different number of candy pieces.)
- For the top layer, melt together the coconut butter and coconut oil in a medium bowl in a microwave or double boiler. Stir in the maple syrup, cocoa powder, and salt. Spoon the chocolate mixture on top of the bottoms.
- Transfer the candy mold to the freezer to set, about 30 minutes; remove the candies from the mold.
- Serve or store in an airtight container in the fridge until serving.
Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
Amanda Paa says
April 2, 2015 at 5:54 pmwhat a lovely treat! i really like how you added coconut to the almond layer. makes me think it would taste close to an almond joy – my favorite. have a great weekend! xo
Thalia @ butter and brioche says
April 3, 2015 at 3:24 amLove how healthy these almond joy bites are – they definitely are the perfect bite sized sweet treat!
ABelle says
April 15, 2015 at 4:01 pmI think I just found my new favorite website!