almond joys for big boys

three layers of coconut, almond, and dates

these bars are a little more grown-up than the classic almond joy, with a nutty oat-almond base, a chewy coconut filling, and an optional date caramel layer that adds extra richness

no baking, minimal effort—just mix, press, chill, and slice

perfect for a post-workout snack, an afternoon pick-me-up, or vanishing overnight if you live with someone who takes bulking very seriously.

ingredients

oat-almond base

100g almonds

50g dates (soaked in hot water if very dry)

15g rolled oats

30g sweetened condensed milk

0.25 tsp salt

0.25 tsp ground cinnamon

coconut filling

100g desiccated coconut

100g sweetened condensed milk

1 tsp vanilla extract

0.25 tsp salt

optional: date caramel layer

60g dates (soaked in hot water if very dry)

100g sweetened condensed milk

0.25 tsp salt

method

oat-almond base

add the almonds (100g), dates (50g), and oats (15g) to a food processor and blend together until the mixture is finely ground and begins to clump together

add the sweetened condensed milk (30g), salt (0.25 tsp), and ground cinnamon (0.25 tsp) and pulse to bring together into a cohesive dough

line a baking tin with a sling of baking paper

press the oat-almond base into the base of the loaf tin, smoothing it out with wet hands

coconut filling

lightly wipe out the bowl of the food processor, then add the desiccated coconut (100g), sweetened condensed milk (100g), vanilla (1 tsp), and salt (0.25 tsp)

blend until just combined

tip out onto the oat-almond base and press out to a flat layer

optional: date caramel layer

blend together the dates (60g), sweetened condensed milk (100g), and salt (0.25 tsp) to form a thick paste

spread over the coconut layer

transfer to the fridge to cool completely

cut into squares and store in the fridge