I was never a fan of Almond Joy candy bars when I was growing up (or even as an adult for that matter) but over the past few years, the combination of almonds and coconut makes my heart swoon!

I have an Almond Joy Cookie Bar recipe that makes a regular appearance whenever I need a quick, healthy and no-brainer kind of dessert and I have to admit, I was thinking about how yummy that raw cookie dough was when I got the inspiration for this recipe!   (One of the things I love about a plant based diet is I CAN eat raw cookie dough without worrying about salmonella!)

These Almond Joy Bites are sugar free, dairy free, gluten free and full of healthy fats.  If you have children who don’t like to snack on raw nuts, this is a great way to sneak in the healthy fats!

I have a couple of kids who won’t really snack on raw nuts but throw them in some granola (recipe coming soon!) or some snack bites, and they are all over them!   Yes, healthy mamas,  we do what we can to get that healthy goodness into our kids one way or another!  😉

My kids love Almond Joy Snack Bites right out of the freezer as an after school snack!

The Ingredients: What are Cacao Nibs?

So let’s talk about the ingredients.  Most of the ingredients are pretty common with the exception of the cacao nibs.   We talked briefly about cacao nibs in my post  How to Make Homemade Chocolate but it warrants some re-visiting.

Cacoa nibs are the dried and fermented bits of cacao beans, the original, natural source of chocolate.  They are full of  antioxidants and flavonoids and are high in magnesium and potassium.  I use them as a substitute for chocolate chips in many of my recipes.  They are less processed with no added sugar and are a whole lot more nutritious than store bought chocolate chips.

Instead of snacking on some sugary Christmas cookies, you can whip up a batch of these bites in about 10 minutes and have a much healthier, delicious sweet filled snack.

I hope you enjoy this one!

–Jen

 Almond Joy Snack Bites

Yields:  Approximately 18 bites

Ingredients:

• 1/2 cup raw almonds

• 1/2 cup unsweetened coconut flakes

• 1 cup old fashioned or quick oats (certified gluten free, if necessary)

• 1/4 tsp sea salt

• 2 tbsp cacao nibs or mini dark chocolate chips

• 3 tbsp almond butter

• 1 tbsp melted virgin coconut oil

• 1/4 cup maple syrup

• 1/4-1/2 tsp almond extract

Instructions:

• In a food processor, process the raw almonds until they resemble small crumbs.

• Add the coconut, oats, sea salt and cacao nibs (or mini chips) and pulse just briefly to combine ingredients.

• Add the almond butter, coconut oil, maple syrup and almond extract and pulse until smooth.

• Roll into balls and place on a cookie sheet lined with parchment paper.

• Freeze for approximately 30 minutes or until hard and then transfer into an airtight container.  Store in the refrigerator or freezer.

   

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Almond Joy Snack Bites

Course

Snacks

Prep Time

10 minutes

Passive Time

30 minutes

Servings

bites

Ingredients

• 1 cup raw almonds
• 1/2 cup unsweetened coconut flakes
• 1 cup old fashioned or quick oats (certified Gluten Free, if necessary)
• 1/4 tsp sea salt
• 2 tbsp cacao nibs or mini dark chocolate chips
• 3 tbsp almond butter
• 1 tbsp melted virgin coconut oil
• 1/4 cup pure maple syrup
• 1/4-1/2 tsp tsp almond extract

Course Snacks Prep Time 10 minutes Passive Time 30 minutes Servings bites Ingredients 1 cup raw almonds 1/2 cup unsweetened coconut flakes 1 cup old fashioned or quick oats (certified Gluten Free, if necessary) 1/4 tsp sea salt 2 tbsp cacao nibs or mini dark chocolate chips 3 tbsp almond butter 1 tbsp melted virgin coconut oil 1/4 cup pure maple syrup 1/4-1/2 tsp tsp almond extract

Instructions

1. In a food processor, process the raw almonds until they resemble small crumbs.
2. Add the coconut, oats, sea salt and cacao nibs (or mini chips) and pulse just briefly to combine ingredients.
3. Add the almond butter, coconut oil, maple syrup and almond extract and pulse until smooth.
4. Roll into balls and place on a cookie sheet lined with parchment paper.
5. Freeze for approximately 30 minutes or until hard and then transfer into an airtight container. Store in the refrigerator or freezer.

Recipe Notes

Recipe by Jennifer Prentice @ www.myhealthyhomemadelife.com

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