Paleo Almond Joy

After tasting these, you couldn’t pay me to eat the real thing. A recent trip to my grand-ma-ma’s had us partaking in a slice of chocolate cake. It had been quite a while since we had eaten anything like this. I really noticed my taste buds perceiving sweet differently. I had an epiphany, I do not like “conventional” desserts anymore. They’re cloyingly sweet and quite tasteless. The lack of quality and flavor is hidden by a mass of sugar, I suppose. And no, my grandma didn’t make this cake, so I’m totally allowed to diss it!


  • 1 1/2 c 70% (or higher) dark chocolate
  • 1/2 c coconut oil
  • 1 T sugar
  • 1/4 c finely shredded, unsweetened coconut (also called dessicated)
  • 1 t coconut extract
  • 25 almonds, toasted


(Relatively Labor Intensive but Insanely Cute Method)

Place the chocolate in a bowl in the microwave for 30 second increments, stirring between each time. It should only take 2 cycles to get the chocolate melted.

Line a mini-cupcake pan with paper liners. Using a spoon, drop about 1 tablespoon worth of chocolate on the bottom of the liner and swirl it around with the spoon, making sure the chocolate gets on the sides of the liner! Place in the fridge to harden, about 5 minutes.

In the bowl of an electric mixer, add the coconut oil, sugar, dessicated coconut and coconut extract. Mix until smooth, about 2 minutes. Using a clean spoon, drop about 1 tablespoon worth of the mixture into the center of the hardened chocolate. Place in the fridge to harden, about 10 minutes.

Top each candy with the rest of the chocolate. Use your finger to smooth it, if ya gotta! Top with a cooled, toasted almond and stick the pan in the fridge to harden.

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  • Reply
    April 15, 2010 at 7:07 pm

    FAB-U-LOUS! I made these today using some fresh coconut meat that I’d just grated. I didn’t have the coconut extract, so I just used vanilla extract instead. I added a pinch of salt and a tiny drizzle of honey. I topped the coconut mixture with sliced almonds, figuring that would be easier to bite into for me. It’s just so luscious… just melts on your tongue. Next time, I might try a little mint extract (Paleo peppermint patty?) or a little ground chipotle for a kick. It’s a winner.

    • Reply
      megan keatley
      April 17, 2010 at 5:51 pm

      mint is genius! when i was a pastry chef i would make mexican chocolate creme brulee. it was dark chocolate with a pinch of cayenne pepper. it’s still sweet but with a mild burn.

  • Reply
    April 16, 2010 at 3:47 pm

    I am totally making these ASAP!

  • Reply
    May 19, 2011 at 12:10 pm

    I made a variety of these for Christmas with mint, some with strawberry extract, and some with vanilla. They were all great!

  • Reply
    November 16, 2011 at 12:47 am

    These are so amazing! I am also excited about trying the mint version for the holidays … yum! Do they have to stay in the fridge for storage? Thank you!

    • Reply
      megan keatley
      November 17, 2011 at 11:08 am

      i think you could leave them out for a day or so without any ill affects. otherwise, in the fridge they should go.

  • Reply
    November 23, 2011 at 7:37 pm

    Wow they were easy to make and tasted fantastic!! I will definitely make some for Xmas holidays. Love this website!!

  • Reply
    Rachel M.
    July 5, 2012 at 10:16 am

    These were amazing! Unfortunately I was confused by the consistency of my coconut filling. It was very soupy and I couldn’t understand how the picture for this looked solid. So I added a lot more coconut flakes… I didn’t realize that the coconut solidifies as 70 degrees DUH. In Miami our coconut oil is always melted… But they still turned out fantastic! Even my bf who HATES coconut was eating them all. Next time I’ll trust in the recipe so I get a more creamy texture.

  • Reply
    July 8, 2012 at 4:36 pm

    I have made this dessert twice now, once for a crossfit cookout..,huge hit! I have used peppermint extract and now these tiny delights have become, peppermint almond joy 🙂

  • Reply
    Sunbutter Cups | South Beach Primal
    October 16, 2012 at 11:14 am

    […] Unfortunately for her, those babies are loaded with gobs of corn syrup and artificial flavoring. So needless to say I jumped on the internet to find some kind of primal alternative for her going-away beach party, and wa-la I found this great recipe. […]

  • Reply
    October 25, 2012 at 9:30 am

    I haven’t tried these yet, and they look fabulous, but I’m a little thrown by the ingredients for the filling. I thought dessicated coconut was what you got after you made coconut milk — a real dry, powdery substance. Can you just use homemade coconut butter?

    • Reply
      megan keatley
      November 11, 2012 at 12:33 pm

      desiccated it just super, finely shredded. i use the Let’s Do Organic brand…but, yeah, i think coco butter would work really well in here, just a little more expensive (unless its homemade, i suppose).

  • Reply
    February 19, 2013 at 1:34 pm

    Fabulous! I will be making coconut eggs for Easter! I thought they were gone forever.

  • Reply
    June 5, 2013 at 12:35 pm

    What brand coconut extract do you use?

  • Reply
    December 16, 2013 at 8:02 pm

    Could you give the weight for the chocolate? Thanks!

  • Reply
    November 9, 2014 at 2:14 am

    What kind of “sugar” do you use? Paleo diets do not utilize refined sugars like standard white granulated sugar or corn syrups, ect.

  • Reply
    November 10, 2014 at 8:21 pm

    Another delicious recipe from Health-Bent! I have not been disappointed yet and this one was definitely worth the extra steps.

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