Almond, chocolate, and coconut come together to give you the magic that is Frozen Almond Joy Layer Bars. My spin on the classic treat is low-sugar and ultra creamy thanks to some simple ingredients and the trusty freezer!
Brr! Is that the first hint of cold weather that I’m feeling? My mom always jokes that I am the first one to pull out my boots and cardigans the moment a breeze is in the air. Basically, at this point, I’m restraining myself until November rolls around…but come November 1st, the boots are ON.
For now, the only cold weather I’m getting is coming from opening the freezer to grab one of these Frozen Almond Joy Layer Bars! LOL. Even as the winter season approaches, I love the taste of coconut treats. After all, it can’t be all pumpkin and gingerbread flavors all the time. (Though, I will certainly be enjoying some of both!)
So, make these whenever you’re feeling some fresh, cool, creamy, dreamy coconut, almond, and chocolate vibes.
Frozen Almond Joy Layer Bars
Recipe Type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 12 bars
Almond, chocolate, and coconut come together to give you the magic that is Frozen Almond Joy Layer Bars. My spin on the classic treat is low-sugar and ultra creamy thanks to some simple ingredients and the trusty freezer!
Ingredients
- Crust
- ¾ cup almond flour
- 2 tbsp coconut flour
- ½ scoop protein powder (I like Tone it Up Peanut Butter or Vanilla)
- ½ tsp vanilla extract
- 2 tbsp melted coconut oil
- 2-4 tbsp almond milk
- 1 tbsp honey
- Filling
- ½ cup coconut butter
- ½ cup almond milk
- ½ tbsp honey or maple syrup
- ½ cup shredded coconut
- Topping
- 2 ½ tbsp cacao powder
- 1 tbsp honey or maple syrup
- 2 tbsp melted coconut oil
- 2 tbsp creamy almond butter
- ¼ tsp vanilla extract
Instructions
- Grab a loaf pan and line it with some wax or parchment paper. I don’t always do this but it makes it a little easier to remove the bars from the pan.
- Next, in a bowl, combine the crust ingredients. The batter should be on the crumbly side but smash together between your fingers. If the mixture only crumbles without the mash, add another tablespoon or two of almond milk and combine. Then, press the mixture into the bottom of your (lined) loaf pan and set in the freezer.
- At this point, wipe out any crumbs left behind because we’re using the same bowl! Add the coconut butter to the bowl with the almond milk and microwave for 15 seconds so it is warm and mixable. Then mix in the honey and shredded coconut.
- Remove the loaf pan from the freezer and add pat down the filling layer before returning it back to the freezer.
- For the final step, wipe out the same bowl and begin adding the topping ingredients. Make sure not to leave any clumps or that will show on top of the bars. Again, remove the loaf pan from the freezer and spread the chocolate topping over the filling. Note: if for some reason the filling seems wet, leave it in the freezer for 10 minutes before adding the chocolate topping.
- Lastly, I recommend freezing the bars for at least 3 hours before cutting into them. The Frozen Almond Joy Layer Bars can then be stored in an airtight container in the fridge or freezer.
They are just the ticket when I’m craving a fresh treat that won’t mess with my blood sugar! Healthy fats from coconut butter + chocolate is simply the best combo! Let me know if you guys try these bars out.
Xoxo♥