Healthy Homemade Almond Joy Eggs whipped up delight fuel style that will completely blow you away and require less than 15 minutes to make. Plus, these paleo/vegan chocolatey coconut eggs have a secret ingredient. Keep reading if you want to know what.

Before I changed my lifestyle, almond joy candy bars (Bounty bars if you’re European) were one of my frequent food sins 😛 Any chance I got, you’d see me munching on one of these. I absolutely loved them. Who can blame me?  Coconut and chocolate is one addictive combo.

Well, I gotta tell you, after changing my diet and being more conscientious  about food, this was one of my old favorites knew I would have to make an attempt at re-inventing.

I’m happy to say that I found a way to make these treats even more enjoyable than before! Seriously, I wouldn’t go back to store bought after having had these, even If I could. I never thought I’d say this, but I think I might have topped a classic with these decadently rich and tasty almond joy eggs.

They are gluten-free, refined sugar-free, completely plant-based, and packed with healthy fats. They require only a few wholesome ingredients and are prepared in less than 15 minutes.

I’ve made three batches of them so far because my husband and I can’t get enough.

What’s the secret ingredient of these healthy almond joy eggs?

These chocolatey coconut eggs are like no other. As you might expect, this recipe calls for things like coconut milk, shredded coconut, and chocolate, but my secret ingredient that put these over the top is the leftover almond pulp I used from making homemade almond milk with my Almond Cow.

It is seriously one of the best ways to repurpose leftover pulp. It blends in so well, you won’t even notice a difference in texture. A hint of almond flavor mixed into a deliciously rich base of coconut, covered in dark chocolate. What more could you ask for?

More pulp recipes to try

• Lemon Raspberry Overnight Pulp
• Almond Pulp Raspberry Blissballs
• Chocolate Granola

If you happen to make these delicious Almond Joy Eggs yourself, please let me know how it goes. I would love to see what you come up with. As always, don’t forget to tag @delight.fuel or simply comment below.

This post contains several affiliate links. As an Amazon and Almond Cow Associate I earn a small commission from qualifying purchases. I only recommend products that I trust and have used myself.

Healthy Almond Joy Eggs

Yield: 12-15

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Healthy Homemade Almond Joy Eggs whipped up delight fuel style that will completely blow you away and require less than 15 minutes to make. Plus, these paleo/vegan chocolatey coconut eggs have a secret ingredient. Keep reading if you want to know what.

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Ingredients

Coconut/Almond Base

• 1½ cans full-fat coconut milk (solid part)/coconut cream (1 can has 250 grams/9 oz of solid coconut cream/milk)
• ½ cup shredded coconut (unsweetened)
• ½ cup almond pulp (optional)
• ¼ cup maple syrup
• 3 tbsp coconut butter
• 2 tbsp coconut oil

Chocolate coating

• 6 oz unsweetened chocolate
• 1-2 tbsp maple syrup
• 2 tbsp coconut oil

Instructions

1. Refrigerate coconut milk overnight. Extract solid part of coconut milk and transfer into a small saucepan. Add maple syrup, coconut butter and coconut oil and bring to a low simmer.
2. Add almond pulp and shredded coconut and mix until combined. Pour into easter egg molds and freeze for about 1 hour.
3. If preparing without molds, transfer mixture into a wax paper lined brownie pan. Refrigerate for about an hour. Once the mixture has thickened, take out of the fridge and form little easter eggs with your hands. Place on a lined baking sheet, add an almond on top of each (optionally) and freeze for about 30 minutes until solid.
4. Prepare chocolate coating by melting chocolate and coconut oil in a small saucepan over low. Add maple syrup and combine well.
5. Take frozen almond joy eggs out of the freezer and coat in melted chocolate. Let them dry on a lined baking sheet for a few minutes and serve immediately.
6. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Recommended Products

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