Almonds, coconut & chocolate combine in these irresistible Almond Joy Granola Bars. Made with wholesome ingredients, gluten-free, easy to prepare, vegan-friendly, and utterly addictive!
I adore Almond Joy bars — coconut, almonds and chocolate all in one tasty treat. It’s a little tropical escape that’s affordable and satisfying.
After returning from a sunny vacation filled with pina coladas, I came home to snow and decided to recreate those coconut-forward flavors in a healthier snack. These Almond Joy Granola Bars capture the same tropical profile using simple, wholesome ingredients — no baking required. They’re great for holiday energy or any time you need a portable pick-me-up.
These bars rely on coconut flakes and coconut oil for that classic coconut flavor, almond butter and roasted almonds for crunch and depth, and cocoa for chocolatey richness. A mix of quick oats and Rice Krispies gives the bars a chewy, gluten-free texture. Use agave in place of honey to make them fully vegan.
Although these are no-bake bars, I recommend toasting any raw almonds first to boost their flavor and scent. Preheat the oven to 350°F, spread almonds on a baking sheet and toast for about 10 minutes or until fragrant for a warm, nutty aroma that enhances the bars.
They come together in minutes: mix the dry ingredients, warm the almond butter mixture, combine, press into a pan and chill until firm. I cut mine into nine generous squares and they disappeared fast — once you try these chewy, chocolatey bars, store-bought granola bars will seem bland in comparison.
Almond Joy Granola Bars
Ingredients
- 1 and 1/2 cups quick oats certified gluten free if needed
- 1 cup Rice Krispies
- 3/4 cup flaked or shredded coconut (I used sweetened)
- 2/3 cup almond butter stirred well
- 2 tablespoons coconut oil
- 1/3 cup honey or agave
- 1/4 cup packed brown sugar
- 1/4 cup cocoa powder
- 1 and 1/2 teaspoons vanilla
- 1/4 to 1/3 cup roasted almonds
Instructions
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Line an 8×8 or 9×9 inch square baking pan with parchment paper or aluminum foil, leaving about 2 inches of overhang on each side for easy removal.
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In a medium bowl, combine the oats, Rice Krispies and coconut. Set aside.
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In a medium heavy-bottomed saucepan over medium heat, melt the almond butter, coconut oil, honey or agave, brown sugar and cocoa, stirring occasionally. When the mixture is smooth and the sugar has dissolved (no longer grainy), remove from heat and stir in the vanilla. Pour the hot liquid over the oat mixture and mix thoroughly with a wooden spoon or spatula until everything is evenly coated.
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Press the mixture firmly into the prepared pan. Sprinkle the roasted almonds over the top and press them gently into the surface. Cover and chill in the refrigerator until firm (about 2 hours) or place in the freezer for about 20 minutes. Cut into squares and store in an airtight container at room temperature.
Nutrition
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