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Homemade Almond Joy Recipe

Course Dessert
Servings 20 Balls


  • 1 1/2 Cup Unsweetened Shredded Coconut
  • 1/4 Cup + 1/2 Tsp Coconut Oil
  • 1/2 Cup Pure Maple Syrup
  • 20 Almonds
  • 1 Cup Chocolate Chips


  • Line a baking sheet with parchment paper and set aside.
  • Add shredded coconut, ¼ cup coconut oil and maple syrup to a food processor. Blend until you get a wet and sticky mixture, with smaller coconut pieces. 
  • Form the coconut mixture into 20 balls and place them on the wax paper lined baking sheet. Press an almond into the center of each ball, reforming the shape if necessary, and then place the baking sheet in the freezer for 15-20 minutes for the coconut mixture to harden.
  • In a medium, microwave-safe bowl, add 1 cup of chocolate chips and ½ teaspoon coconut oil. Heat in 20-second increments until just slightly softened and melted. Stir in between heating, until smooth.
  • After 15 minutes, coat each ball in the melted chocolate. Do this by using a fork. Once you have coated all the almond joys in chocolate, let the chocolate harden in the freezer for about 10-15 minutes.


Store in the refrigerator for up to 2 weeks or the freezer for 1 month. 
* You can add extra shredded coconut on the melted chocolate if you want or drizzle the chocolate instead of entirely dipping the balls.