The Best Vegan Candy Bar (in my opinion) Is: Almond Joy!

When your sweet tooth is crying out for something sweet

Apr 29, 2025

We all have our food weaknesses. The one thing we crave. For me, it’s chocolate.

But I’ve learned a thing or two over the years.

Eating cheap, low-quality chocolate leaves me wanting more. That’s why I need an entire candy bar to feel like I’ve “killed” my sweet tooth.

If I invest in high-quality chocolate, just a small quantity can do the trick. Plus, dark chocolate is “better” for you. 😉

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Still, looking back throughout my life, I can easily think of one candy bar that always surfaced as “the winner.” When given an opportunity to pick one candy bar up at the store, hands down, it would be an Almond Joy.

I haven’t had one in years. Because, let’s read the ingredient list:

Corn syrup and sugar above all? 😱 What even is Vanillin? Or sodium metabisulfite? Or PGPR? 😱😱😱

And why on earth would I want to eat it?

I believe we’re allowed weaknesses. You know, the things we love. The things that bring us joy. (haha, Almond Joy. Maybe that’s why it’s always been a fav!)

But why do they have to be BAD bad? I mean, right?

We’re starting to understand what this is all doing to our health. There is more than enough evidence out there that proves artificial flavors and other synthetic additives aren’t good. Shouldn’t we be coming together, cleaning up the foods we eat? Especially when we can easily make things better?

Okay. Enough said. I know this battle will continue to rage for the foreseeable future. So the outcome falls into our hands.

Sometimes you can find the GOOD in the supermarket. However, if you want assurances, you’re going to have to make your treats yourself.

And that’s where I am today. I love making my favs at home. Because that’s how I know the ingredients are good.

Like these homemade almond joy bars. They have just five ingredients - and you control the quality of the ingredients! What could be better!

Plus, they’re super easy, easy to make, and easy to store. Pop them into the freezer, and you’ll have a treat ready and waiting for whenever you want it. This recipe makes 16 bars, and they freeze well for up to a month. (I dare you to leave them in the freezer for a month, though. Mine never make it that long.)

Almond Joy

Coconut Bars

1 ½ cups unsweetened coconut flakes or shreds (just the coconut)
¼ cup coconut oil
2 tablespoons pure maple syrup

Chocolate Dip

¾ cup vegan chocolate chips (go for the dark)
1 ½ teaspoon coconut oil

Almonds

32 raw almonds

Directions:

Line an 8x8-inch pan with parchment paper.

Coconut bars: Place all coconut bar ingredients in a food processor and blend until you get a wet, sticky mixture. Pour into the prepared pan. Use a spatula to press down and smooth the mixture until tightly packed and even. Freeze for 15 minutes. Remove from freezer, lift out from the pan, and cut into 16 evenly rectangular bars. Place on a parchment paper lined cookie sheet and return to the freezer.

Chocolate dip: Place the ingredients in a double boiler (a glass bowl on top of a pan of boiling water works well) and melt the chocolate chips and coconut oil, stirring until smooth. Remove the coconut bars from the freezer. Dip the bottom of the coconut bar into the chocolate, scraping across the bowl to remove excess. Place back on a cookie sheet and repeat until all bars are coated.

Almonds: Carefully dip one side of the almond into melted chocolate, then press into the top surface of the bar. Place two almonds per bar. Then, slip back into the freezer while you make the chocolate drizzle.

Chocolate drizzle: Place leftover melted chocolate in a pastry bag or a small plastic zip bag, cutting off a very small tip. Pipe chocolate across the bars.

You can store them in the freezer for up to a month. Take one out and thaw for 15 minutes before serving. Enjoy!

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