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You can make this easy Vegan Almond Joy Coconut Candy Cups recipe easily right at home and you won’t believe how yummy and healthy they are.

More homemade treats? Check out our extremely delicious Easy Chocolate Peanut Butter Crunch Bars, Vegan Chocolate Peanut Butter Eggs and these Classic, Old-fashioned No-Bake Cookies. All sure to please!

Why We Love This Healthy Coconut Almond Joy Candy Cups Recipe

These candies taste even better than the store-bought Almond Joy Candy Bars, and you know how amazing those taste!
We made these magnificent jumbo coconut cups healthy and dairy-free using Enjoy Chocolate Mega Chunks, organic unsweetened shredded coconut, agave syrup, full-fat unsweetened coconut milk, coconut oil, and of course, almonds!
It’s a lovely chocolate-covered treat so good, it tastes like a tropical vacation. They are insanely delish!
Of course, you can switch any of these ingredients out like the agave for maple syrup or the sugar-free and dairy-free chocolate for your favorite chocolate and if you use sweetened coconut, you may not need the extra sugar.
All these can factor into them not being as healthy or vegan, but still scrumptious!

These vegan Almond Joy Candy Cups are so good any time of year. We love stashing them and having them on hand as a delicious treat when the sweet-tooth craving hits.

It’s especially nice knowing they are healthy, even though they come off as a very sinful, candy treat, when indulged. That’s the main goal! hehe

Ingredients You Need

Coconut & Almond Filling

unsweetened shredded coconut
full-fat coconut milk we used Native Forest Organic Coconut Milk
coconut oil melted
agave syrup or maple syrup
almonds, roasted are yummy

Chocolate Coating

vegan chocolate chips or chunks We used Enjoy Life Mega Chunks
coconut oil

How to Make the Healthy Almond Joy Candy Cups – Vegan

Use a silicone muffin pan or line a muffin pan with liners, set aside. (Silicone is excellent for chocolate candy treats.)
Add the coconut, coconut milk, coconut oil, and agave to a food processor. Pulse several times, stopping to scrape down the sides as needed until the coconut mixture is blended but still has texture. You should be able to pinch the filling and it will hold together, crumbly and moist. Set aside.
Melt chocolate and coconut oil in microwaveable bowl until melted, set aside, checking and stirring well to get chocolate tempering after 1 minute. Add 30 seconds and stir well, set aside. (1-2 minutes).
Take approximately 1 ½ tablespoons of the coconut mixture and form a flat, round circular shape, and place it on a parchment paper lined baking sheet, you should get about 8 – 10 coconut circles.
Using a large spoon, or spoon a couple of tablespoons of chocolate into 8 – 10 cups. Place coconut discs in each chocolate cup and push down into chocolate gently.
Add as many almonds you would like on top of your coconut mounds. Spoon chocolate on top of nuts and coconut enough to cover. Repeat with all of the coconut ups.. Pop in the fridge or freezer to set the chocolate. Once candies have set, store bars in an air-tight container in the fridge for up to a week. For room temperature, let candy set out for 30 minutes or so and indulge!

Tips for Making the Almond Joy Candy Cups

You Can Make Jumbo Cups or Mini Cups or Candy Clusters with this Healthy Coconut Almond Joy Cups Using Muffin Pans!

Simply take a regular sized muffin pan or a mini-muffin pan with paper-lined tins or a silicone muffin pan works really well, because once the chocolate cups have hardened, they easily pop out of the molds.
You will mold the coconut filling into 9-10 patties. For smaller coconut cups or balls, take one tablespoon of the coconut mixture and form a ball or smaller patties. This should make about 16 candies.
Melt the chocolate to make your cups, by placing a couple of spoonfuls into each tin, then place the coconut patty on top, place some almonds on top and then drizzle chocolate on top.
Refrigerate until set and enjoy. They are best when they come to room temperature when you are ready to devour.

Storing Vegan Almond Joy Candy

Once candies have set, store bars in an airtight container in the fridge for up to a week. For room temperature, let candy set out for 30 minutes or so and indulge!

These healthy coconut almond joy candies are great all year long, especially when it comes to Christmas & Easter, Spring and Summer. These sweet coconut delights will definitely win you over!

More Delish Dessert Ideas!

Print Recipe

Healthy Coconut Almond Joy Cups

These Healthy Coconut Almond Joy Cups are so good any time of year. We love stashing them and having them on hand as a delicious treat when the sweet-tooth craving hits. It’s especially nice knowing they are healthy, even though they come off as a very sinful, candy treat, when indulged.

Prep Time15

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: almond joy, candy, coconut, cups, easy vegan dessert, vegan candy

Servings: 9 Servings

Ingredients

Coconut & Almond Filling

1 1/2 cups unsweetened shredded coconut
3 tablespoons full-fat coconut milk we used Native Forest Organic Coconut Milk
3 tablespoons coconut oil melted
2 tablespoons agave syrup or maple syrup
Almonds

Chocolate Coating

2 cups vegan chocolate chips or chunks We used Enjoy Life Mega Chunks
2 tablespoons coconut oil

Instructions

Use a silicone muffin pan or line a muffin pan with liners, set aside. (Silicone is excellent for chocolate candy treats - can use regular muffin pan or mini muffin pan tins.
Add the coconut, coconut milk, coconut oil, and agave to a food processor. Pulse several times, stopping to scrape down the sides as needed until the coconut mixture is blended but still has texture. You should be able to pinch the filling and it will hold together, crumbly and moist. Set aside.
Melt chocolate and coconut oil in microwaveable bowl until melted, set aside, checking and stirring well to get chocolate tempering after 1 minute. Add 30 seconds and stir well, set aside. (1-2 minutes).
Take approx 1 ½ tablespoons of the coconut mixture and form a flat, round circular shape, and place it on a parchment paper lined baking sheet, you should get about 8 - 10 coconut circles.
Using a large spoon, or spoon a couple of tablespoons of chocolate into 8 - 10 cups. Place coconut discs in each chocolate cup and push down into chocolate gently.
Add as many almonds you would like on top of your coconut mounds. Spoon chocolate on top of nuts and coconut enough to cover. Repeat with all of the coconut ups.. Pop in the fridge or freezer to set the chocolate. Once candies have set, store bars in an air-tight container in the fridge for up to a week. For room temperature, let candy set out for 30 minutes or so and indulge!