Hey there, delightful food soul! Today, I’m super excited to spill the beans on my Easy Almond Joy Tart. Expect all your sweet tooth dreams to come true with this indulgent, nutty delight. It’s a treat that screams “eat me” with its rich chocolate base, coconut layers, and almond crunch. Why try it, you ask? Well, if a candy bar met its soulmate and they lived in the same tin, this would be it. Do your taste buds a favor.

You know, the first time I whipped this up, my hubby was convinced I’d accidentally dialed a fancy bakery for delivery. Nope, it was little ol’ me, channeling kitchen chaos, and oddly enough, nailing it. The kiddos? They look at this tart like it’s gold and wolf it down before I can get half a slice. It’s become the “celebration dessert,” and even my pickiest eater hasn’t figured out a reason to pass.

🍨

MORE OF OUR FAVORITE…

Why You’ll Love This Easy Almond Joy Tart

Alright, friends, let’s get real. Here’s why you’ll fall head over heels for this tart:
– It’s like a candy bar you get to pretend is healthy ’cause almonds, right?
– Your friends will think you took pastry classes or something. Soak it up.
– Takes you to dessert heaven faster than your microwave popcorn ever could.

How to Make It

Okay, so here’s how the magic happens. First, preheat that trusty oven, because it’s almost party time. Crush those graham crackers like they’re your ex’s bad playlist and mix them with melted butter. Press them into your tart pan. It’s messy but kinda satisfying, trust me.

Now for the filling. Stir your coconut milk with a little bit of vanilla—it’ll smell like a beach vacation. Pour it over the crust, then scatter almonds everywhere like confetti. Don’t be shy with the chocolate chips either. Bake until you smell deliciousness wafting through your house. Tada! You’ve got yourself an Almond Joy Tart that’s all joy, no effort.

Ingredient Notes

– Graham Crackers: Smash ’em like they owe you money. They hold everything together but love to crumble, so go easy, or wear that mess like a badge.
– Coconut Milk: Silky and a touch tropical. Don’t skim out on the real deal.
– Chocolate Chips: Do yourself a favor. Don’t use the ones that have been in the pantry since last Easter. Fresh is key.

Recipe Steps

1. Preheat your oven.
2. Crush graham crackers and mix with melted butter.
3. Press into a tart pan.
4. Mix coconut milk with vanilla and pour over the crust.
5. Sprinkle almonds and chocolate chips over the top.
6. Bake until set and serve warm or cooled.

What to Serve It With

This beauty goes best with a huge dollop of whipped cream or a scoop of vanilla ice cream. Too much? Never.

Tips & Mistakes

Rustic crumbles are a thing. If your crust is shy, worrying less is caring more. And patience—it works wonders.

Storage Tips

Leftovers? Store them, ha! But seriously, if you must, wrap it up in the fridge. It’s surprisingly decent cold, and sometimes breakfast desserts just happen. No judgment here.

Variations and Substitutions

Got no almonds? Pecans will rock it too. And if that coconut milk slipped off your list, sweetened condensed milk is your backup savior. Just keep it creamy and dreamy.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!