Your whole food, plant-based life.

Raw Almond Joy Bars

Today’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!


Rawmazing Raw Almond Joy


The “crust” for these almond joy bars 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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  1. Nicole wrote on October 12, 2015

    My husband and I found these absolutely delicious, but like others, I had problems keeping them in “bar” form. The coconut layer broke away if kept cold in the fridge. And if brought to room temperature the bottom almond butter/chocolate layer turned liquid soft. We ate it all anyway but can anyone offer adaptations to this recipe so they hang together? I’d love to be able to serve these to others.

  2. Drew wrote on October 2, 2015

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

  3. Stanley wrote on March 28, 2015

    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 wrote on April 1, 2015

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

  4. shawn wrote on February 24, 2015

    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).

  5. Gwen Fricker wrote on February 20, 2015

    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 wrote on February 21, 2015

      Gwen…so happy to hear that! Cheers!

  6. Gary wrote on January 26, 2015

    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.

  7. Dawn wrote on June 4, 2014

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

    • Susan wrote on June 4, 2014

      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!

  8. Joanne wrote on September 4, 2013

    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 :)

  9. Samantha wrote on April 9, 2013

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

  10. Emily wrote on March 29, 2013

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


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