No-Bake, Vegan, Almond Joy Bars

no bake vegan almond joy bars

These No-Bake, Low-Sugar, Almond Joy Bars are a perfect homemade Valentine’s Day gift for your sweetie.

They are easy to make, freeze well, and are loaded with coconut oil and other healthy ingredients. Plus they are vegan, grain-free, and low-carb, so no one will get mad at you for sabotaging their New Year’s health goals.


Chocolate/Carob Base
  • ½ cup coconut oil; palm shortening or butter would work well, too.
  • ½ cup almond butter; any nut or seed butter would work, but almond is especially nice. See Homemade Nut/Seed Butter.
  • ¼ cup granulated sweetener or appropriate substitute. For candida diets, xylitol and erythritol work well; 4 to 6 scoops of stevia extract are a good alternative.
  • 6 tablespoons cocoa; for more health benefits, use raw cacao or use carob for AIP.
  • 3 tablespoons additional sweetener; I use vegetable glycerin, xylitol, erythritol, or any combination thereof because I’m on a candida diet. Use a little more if using erythritol since it isn’t as sweet. You could use my DIY Truvia or 1½ scoops stevia as well)
  • 1 teaspoon vanilla
Coconut Topping
  • 1⅔ cup unsweetened coconut flakes
  • 7 tablespoons coconut oil; palm shortening or butter would work well, too.
  • ⅓ cup granulated sweetener or 2 to 3 scoops stevia extract powder. I use NuNaturals.
  • 1½ teaspoons vanilla
  • ¼ teaspoon additional flavoring, optional). Almond or coconut are good choices.
  • 2 teaspoons arrowroot powder; non-gmo cornstarch may be substituted. Use 1/16 teaspoon of xanthan gum or glucomannan if you need to avoid these foods.
  • Almond halves or slices, optional


  • Melt oil and nut/seed butter over low heat.
  • Stir in cocoa/carob (sifted if you like, but I have never bothered) and granulated sweetener and combine thoroughly.
  • Mix in remaining ingredients except for vanilla. Continuously stir until the mixture slightly thickens, then remove from heat.
  • Stir in vanilla.
  • Pour the mixture into an 8-inch x 8-inch pan and place in freezer to harden while you make the topping. If you don’t have room in your freezer, the fridge will get it solid enough to work with.
  • Melt oil in small pan and add coconut flakes. Stir.
  • Add remaining ingredients. Simmer and stir until the mixture thickens a bit.
  • Once the chocolate base has hardened, gently smooth the coconut mixture on top.
  • Place slivered or whole almonds on top. Place pan back in the freezer until hardened.
  • Again, the fridge will work, but it will take longer.
  • Slice into squares of desired size and enjoy! The bars will probably be too hard to cut right out of the freezer, so you may need to let them thaw a bit first.


Recipe by: Whole New Mom

At My Gut Health Today, we understand how challenging it can be to live with a food intolerance, a food allergy, or a food sensitivity. One of the biggest challenges is finding tasty recipes and/or substitutions that won’t make us or our loved ones sick. Our My Gut Health Today recipe series features safe recipes for a variety of food intolerances and food allergies. Please carefully review all of the ingredients to ensure the recipe you are interested in is safe for you and your family to consume. Only you understand the unique nuances of your situation. We are simply offering helpful suggestions to hopefully make your cooking lives easier and your stomachs happier.

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