Gluten-Free Almond Joy Bites

No-bake almond joy bites: a sweet coconut filling made with shredded coconut, maple syrup and coconut oil, each topped with a whole almond and dipped in dark chocolate. They keep in the fridge for a week.

Prep: 30 min Cook: 5 min Total: 75 min Serves: 20

At a glance: This easy desserts recipe yields 20 servings in about 1h 15m (30 min prep, 5 min cook). It uses 7 ingredients — including unsweetened shredded coconut, maple syrup, plus 1 tsp coconut oil — and walks through 6 steps. Updated October 24, 2026. Browse more desserts recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Almond Joy Bites: When preparing this desserts recipe, shredded coconut, roasted almonds and chocolate are often processed on shared lines with grains, so check every label.

Gluten-Free Notes for Gluten-Free Almond Joy Bites: Coconut, maple syrup, almonds and chocolate are naturally free of gluten ingredients, so this candy needs no flour. Use shredded coconut, almonds, chocolate and vanilla labeled gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for unsweetened shredded coconut, maple syrup, plus 1 tsp coconut oil, melted, divided. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups unsweetened shredded coconut Shop
1/4 cup maple syrup Shop
3 tbsp plus 1 tsp coconut oil, melted, divided Shop
1/2 tsp pure vanilla extract Shop
1/8 tsp salt
20 whole roasted almonds Shop
8 oz dark chocolate, chopped Shop

Instructions

1 Line a baking sheet with parchment.
2 Stir the coconut, maple syrup, 3 tbsp melted coconut oil, vanilla and salt until evenly moist. Squeeze a little in your hand; it should hold together.
3 Scoop level tablespoons, press them firmly into small rounded mounds and set them on the sheet. Press an almond into the top of each. Freeze for 15 minutes.
4 Melt the chocolate with 1 tsp coconut oil over barely simmering water or in 30-second microwave bursts, stirring until smooth, about 5 minutes.
5 Dip each frozen bite in the chocolate with a fork, tap off the excess and set it back on the parchment.
6 Refrigerate for 20 minutes, until the chocolate is set.

Tips & Notes

Press the coconut mixture very firmly when shaping the almond joy bites. Loosely packed bites fall apart in the warm chocolate.
Freeze the shaped bites before dipping. Cold centers set the chocolate shell quickly and keep it smooth.
Let chilled almond joy bites sit out for 5 minutes before serving. The coconut oil firms up in the fridge, and the centers soften to a chewy bite at room temperature.

Common questions

What cross-contamination risk is specific to Gluten-Free Almond Joy Bites?

Check unsweetened shredded coconut, maple syrup, plus 1 tsp coconut oil, melted, divided before they go into Gluten-Free Almond Joy Bites. Shredded coconut, roasted almonds and chocolate are often processed on shared lines with grains, so check every label.

How should leftover Gluten-Free Almond Joy Bites be stored?

Freeze the shaped bites before dipping. Cold centers set the chocolate shell quickly and keep it smooth.

Learn More

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