clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Almond Joys

  • Author: Fork & Beans
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 14 1x


  • 3/4 c. shredded coconut
  • 1 teaspoon nondairy milk
  • 28 almonds
  • 3/4 c. vegan chocolate, melted mixed with 1 Tbsp. shortening or coconut oil until smooth
  • Almond Joy candy mold (optional)


  1. Blend your coconut for a good 5 minutes until almost smooth. Add a teaspoon of non-dairy milk to help it along if needed. The coconut should now be still a little chunky but smooth enough to stick together. If not, keep blending.

For the mold: Coat the mold with a thin layer of melted chocolate. Place the almonds first into its spot and then insert a small amount of coconut filling into the mold to fit. Cover the bottom with chocolate and freeze for 15 minutes or until set.

For non-mold users: Roll blended coconut into balls to create rectangles between your hands and place 2 almonds on top. Place on wax paper and freeze for 15 minutes. Coat with melted chocolate and then freeze another 15 minutes or until set. .


The amount that this makes completely depends on the size of coconut balls you create and/or whether you use a mold or not.


  • Calories: 54
  • Sodium: 6mg
  • Fat: 4g
  • Saturated Fat: 3.4g
  • Carbohydrates: 4.5g
  • Fiber: 0.7g
  • Protein: 1g