Raw Almond Joy Bars

by Susan on January 4, 2013

Rawmazing Raw Almond Joy @rawmazing.comToday’s post was supposed to be about buckwheat. I have been soaking, sprouting, and grinding all week. I was just about to start putting together the buckwheat recipes when a member of the Rawmazing Facebook Group posted this recipe for almond joy bars and challenged me to make it raw. I took a quick look and snap. So much for the buckwheat!

The “crust” for this recipe is a wonderful layer of almond butter and cacao powder. I used raw, organic coconut crystals for sweetening as I am really trying to keep my sweeteners as close to the source as possible. Plus they have a wonderful deep flavor. Not unlike molasses or brown sugar.

This is a pretty easy make….have at it and have fun! As with all desserts, these recipes are very calorie dense. I am not the person who is going to tell you that you can eat a raw dessert for breakfast. But as a tasty, sweet treat, raw desserts are full of healthy nutrients that typical desserts just don’t have.


Raw Almond Joy Bars

First Layer:

1. Whisk all ingredients together and pour into oiled, parchment lined 8 x 8-inch glass pan. Set in refrigerator aside making topping. The bottom layer should be set up (but not completely hard) before adding the next layer.

Second Layer

  • 2 cups of dried, unsweetened, raw coconut
  • 2/3 cup coconut butter, softened
  • 3 tablespoons raw agave nectar (or liquid sweetener of choice)
  • 1-2 teaspoons organic almond flavoring (not raw)

1. Place coconut in medium bowl.

2. Whisk coconut butter (not the same as coconut oil), agave and almond flavor. Pour over coconut and mix well.

3. Pat over first layer, top with chopped almonds and ganache. (see below)

4. Refrigerate to set.

Third Layer

1/3 cup almonds, coarsely chopped

Ganache (recipe here)


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{ 44 comments… read them below or add one }

Kylie January 4, 2013 at 8:26 pm

How do i get a copy of all your books?
Are you able to do me a special price on all of them?

How many books are there?

Thanks so much
HApPy NeW yEAr!!


Susan January 4, 2013 at 8:46 pm

Three of the e-books are on sale right now if you look at the sidebar on the right. The other two can be ordered directly from the site or on Amazon. There are five books. Cheers!


Leanne @ healthful pursuit January 5, 2013 at 7:41 am

Oh wow, how decadent and amazing! Good work with these :) who need buckwheat when you can feast on coconut and chocolate.


Barb C January 5, 2013 at 3:01 pm

Oh my! These look divine! I have seen a few recipes recently calling for vanilla paste and I wonder if you can tell me where you get that? Thanks for your great recipes! I made the cheesy kale crackers a few weeks ago and just polished them off – they were light and crispy but definitely hearty!


Kitty K. January 5, 2013 at 3:44 pm

Yes, what is vanilla paste? Where would it be located at Whole Foods? I’ve never seen it before. This recipe looks amazing! Can’t wait to try it.


Susan January 5, 2013 at 3:51 pm

You can substitute vanilla, also. I will put a link in the recipe. :-)


Brandy January 5, 2013 at 9:31 pm

Looks good! I can’t wait to try this . I also hope you post your sprouted buckwheat recipes… my favorite!


Amy @FragrantVanillaCake January 6, 2013 at 11:25 am

These bars look and sound fantabulous! Way better than real almond joy! I may just have to try this recipe :)!


Alicia January 6, 2013 at 10:44 pm

I’ve gotten the paste from amazon. I think sur la table also sells it, but mine did not.


Susan January 6, 2013 at 10:58 pm

Yes…there is a link in the recipe. :-)


Alicia January 6, 2013 at 10:46 pm

By the way, these look delicious!!


Crystal January 7, 2013 at 1:35 am

Susan, these look soooo delicious! I am looking forward to trying it out. LOL on your cross country travel with your horde of animals. Welcome to (or back) to California. I hope you enjoy the weather. At least this winter will be easier on you.



Carol January 7, 2013 at 10:16 pm

These bars look and sound amazing—how can you go wrong with chocolate & cocoanut?? I’m so thankful that it doesn’t need to go in a dehydrator because I don’t have one yet!! :-)
Thank you Susan.


Stacy January 9, 2013 at 2:06 pm
Barb Glae January 11, 2013 at 12:15 pm

This is a wonderful web page, I look at it everyday and have made many of the recipies posted. Thank you so much for doing this it really has helped my raw food adventrue. It has been over two years now I have been raw and love this way of eating.


Jen Vertanen January 12, 2013 at 12:11 pm

You had me at coconut. These look and sound amazing!!!!!!


Maya D January 12, 2013 at 7:04 pm

Is it shredded coconut that you use for the “Raw dried coconut” ?


Susan January 12, 2013 at 7:34 pm

Yes, it is shredded.


Leslie January 12, 2013 at 10:59 pm

Hi. I made these today and had a few problems which lead me to suggestions. I found them very difficult to serve-I wanted to take them to a party, and I thought perhaps:

1. make them by lining the pan with parchment paper. 2. The crust didn’t really stick together for me, and I would like to retry the recipe by putting the crust ingredients in the food processor but also changing the ingredients from all almond butter to some almond butter and some raw almonds (or all almonds) (but BTW the almond butter recipe is incredible!! love it) and maybe using dates instead of coconut sugar. 3. Maybe I did it incorrectly, but the coconut layer seemed clumpy and didn’t really stick together for me. This was my first time using coconut butter and I am wondering if coconut oil would hold together better. I also used 1/2 agave and 1/2 honey (I realize some vegans do not use honey) but maybe all honey would be stickier? The ganache was very delicious…but again, didn’t really “stick” to the coconut layer (and I did use honey for the sweetner).

HOWEVER, it is absolutely delicious!!! and we ate it by the spoonful. My mother in law, who is a complete foodie but not a raw or vegan cook gave this high praise. I will make this again but maybe not for a while as I ate copious amounts of the ganache by itself…when I do I’ll try it with these changes and report back…and also…yes, it is calorie dense and so my intention was to cut it into very small pieces, like 3/4″ square. That’s really the perfect size. The pieces I was able to get out I put into mini cupcake liners…

So, thanks for posting this recipe.


Susan January 12, 2013 at 11:22 pm

Sorry you had issues. I have made this recipe at least 3 times without problem. I am not sure why your crust didn’t stick together? It should be almost pourable. As for the filling, if it starts to get too hard, you can warm it to soften it up. Also, don’t let the bottom layer harden the whole way or the two layers won’t want to stick together. There shouldn’t be a difference between coconut butter and coconut oil for holding together. I think yours just cooled off too much.


virginia January 18, 2013 at 10:32 am

hi susan!! i was wondering, do u have a recipe for making your own vanilla bean paste since i did not like some of the reviews on it or is there something else i can substitute it for? thanks again for all the wonderful recipes u share with us!!


Dani Fenwick January 20, 2013 at 2:44 am

holy smokes that looks amazing!! inspired!!


Leslie January 20, 2013 at 2:38 pm

Hey Susan, thanks for your comments. The crust ended up sticking together after spending more time in the fridge, but the filling never really held together. I will be making this again, for sure, but we’ve been thinking: maybe rolling the filling into truffle balls and dipping them in the “crust” and then rolling them in coconut? They are heavenly. Thanks again for the recipe. Just thinking about it is almost as good as eating it :)


Jacqueline January 22, 2013 at 12:29 pm

What a great recipe thx!!!


Amy Jo - Pure & Simple January 25, 2013 at 12:22 am

These look absolutely mouthwatering. A friend of mine loves almond joy candy bars so I’ll be making these for her the next time I see her. And possibly for myself until then!


Laura January 31, 2013 at 1:22 pm

Just made these, and they turned out fabulous!


Kristin February 9, 2013 at 8:08 am

I have to say, these are delicious! I have made many of your desserts and each time I do, I share them with several people I work with. (People who are not raw) and every time they love your desserts. So much so they want to place orders, I love to cook or uncook, and share the delights. You are truly amazing. Keep them coming and I’ll keep sharing, you never know maybe we will convert a few to Raw. Thanks for sharing! Kristin


Ashley February 22, 2013 at 12:25 am

Yum, yum, YUM! Thank YOU!


Carol C March 22, 2013 at 4:39 pm

These bars are SUPER!! I have been teaching a “radical nutrition” class at my church, and took some Raw Almond Joy bars to the final class. They were a big hit with both men and women :-) I could have eaten the whole recipe myself! They will be dessert for this year’s Easter dinner. THANK YOU SUSAN!


Susan March 22, 2013 at 4:40 pm

You are welcome, Carol! Glad you enjoyed them.


Sandra March 24, 2013 at 1:45 pm

I just saw your site for the first time. It is wonderful. I look forward to making some of the whole food recipes.


Susan March 24, 2013 at 1:46 pm

So glad you found us!


Emily March 29, 2013 at 10:05 pm

I cannot wait to make these! Excited to have just found your site through Pinterest!


Samantha April 9, 2013 at 7:14 pm

I made these for a family celebration and they were so delicious :) Wonderful recipe!


Joanne September 4, 2013 at 7:50 pm

Hi Susan! I love your site and have tried several if your recipes and they’ve gotten rave reviews from family! I was so excited to try this recipe as my husband loves almond joy bars. I had some difficulty with the filling sticking together after it set. It poured out nicely onto the 1st layer, but it set quickly and risked apart when I cut into it. Also, the bottom layer turned back into a liquid form sbd I’m not sure why. I followed the ingredients to a t… Are there any other prep tips you can suggest? We ended up eating it in a small bowl and it was delish! Just wish I could get it to form into a nice bar :)


Dawn June 4, 2014 at 9:15 pm

Do you have the calorie count for your recipes somewhere? Thank You


Susan June 4, 2014 at 9:20 pm

No, not at this time. There are many calorie counters that are on line. You can enter ingredients and serving sizes and they will give you an estimate. Cheers!


Gary January 26, 2015 at 11:57 am

I made these last night and my crust did not solidify despite spending several hours in the fridge. I will definitely make these again as the taste is absolutely delicious but I will substitute with a sturdier crust recipe. Thank you Susan for all your delicious recipes.


Gwen Fricker February 20, 2015 at 1:37 pm

I live in Siberia – which is actually a great place to go raw, except for exotic foods. Actually, everything but coconut oil and raw cocoa is available in any store. So, yes…I made them — they turned out wonderful. I had so much Ganache that I actually just spread it out on the top. Taste great! Guests were impressed! Thanks for the great recipe.


Susan February 21, 2015 at 1:12 pm

Gwen…so happy to hear that! Cheers!


shawn February 24, 2015 at 4:41 pm

On mine, the top layer never bound with the bottom layer and the two layers separated easily. It seemed to do this because the layers were oily (and I let them set as directed).


Stanley March 28, 2015 at 9:19 am

You could have easily incorporated buckwheat into this recipe. Yeah, sprouted buckwheat works amazing in desserts! I even made a cheesecake where i used buckwheat instead of cashews, and it was a hit. It can be very helpful to those following low-fat diets.


Susan April 1, 2015 at 6:01 pm

Hi Stanley! That’s great and give it a try. Let us know how it comes out! Cheers!


Drew October 2, 2015 at 2:06 pm

Wow! This looks delicious and not too hard to make! Love it


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