No Bake Almond Joy Roll
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No Bake Almond Joy roll is dense, chocolaty and has a creamy, sweet and smooth coconut filling. Made with just a few ingredients in under 30 minutes.
No Bake Almond Joy Roll that takes minutes to make! Chocolaty, filled with creamy coconut, it tastes like almond joy bars and it was a hit with my boys and my friends. This No Bake Almond Joy Roll is incredibly easy to make, and it will be such a fun kitchen project with kids, they can participate and have fun. The “dough” is made from crushed cookies or graham cracker crumbs, cocoa powder and a little water. Filled with a creamy and smooth mixture of coconut mixed with butter (because butter makes EVERYTHING better), powdered sugar and a little condensed milk. I know, I know you don’t see the almonds. By the time I got to them, my toddler ate them all. True story. But go ahead and top the roll with some almonds!
Tips On How To Make This No Bake Almond Joy Roll:
- You can use cookie crumbs or graham cracker crumbs. My first choice are the cookie crumbs and I highly recommend this version, I take regular animal crackers and process them in a food processor until they resemble corn flour in texture. The crumbs should be very fine, this will ensure the smooth texture of the roll.
- If you decide to use graham cracker crumbs, I also recommend adding them to the food processor and pulse until you get a very fine texture, corn flour like, so you make a smooth chocolaty “dough”. It is very important to get that right, play dough like texture, otherwise the roll will dry out a bit in the fridge and get some surface cracks. It will still taste delicious.
- For the chocolate “dough” you are looking for a very smooth and easy to work with texture. It should resemble play dough. Add the water a little at a time, you don’t want to add it all and make it watery. So add a little at a time, mix, knead, until you get to a smooth texture you can easily knead and roll.
- The coconut mixture should be made with sweetened or unsweetened coconut flakes, just don’t use the dried, shredded coconut, that one is not intended for this recipe.
- Add enough coconut mixture, but not too much, better to have some leftover, if you add too much, it will be hard to roll.
- Wrap tightly and refrigerate, the roll is good refrigerated for one week. Store in the fridge.
The roll must be stored in the fridge, and OMG each slice is like a bite of heaven. I know, sounds so over the top, but for a dessert as simple and as easy as this one, I am telling you this No Bake Almond Joy Roll is crazy good. I would go ahead and actually say that I like it more than the almond joy bars, because the chocolaty cookie dough in this roll is so good. So it’s not just melted chocolate over coconut, the chocolate cookie layer is dense, rich and incredibly delicious.
Looking for more No Bake Desserts? Check these out:
- No Bake Cake Batter Truffles
- No Bake Chocolate Peanut Butter Cheesecake
- No Bake Samoa Cheesecake
- No Bake Lemon Cheesecake
- No Bake Nutella Fudge
- No Bake Mint Chocolate Chip Fudge
Here is a step-by-step video for the No Bake Almond Joy Roll Recipe:
Tools/Ingredients I used to make the No Bake Almond Joy Roll:
- Coconut Flakes – in this recipe we use sweetened coconut flakes as they will give it the most creamy and soft texture.
- Condensed Milk – I like to add an extra sweetness and creaminess to the coconut filling, you can substitute this for maple syrup, but the condensed milk will add that extra richness to the dessert.
- Cocoa Powder – investing in high quality cocoa powder is always a good idea if you want a prominent chocolate flavor that shines.
- Spatula – if you don’t have one, get one right now, it’s a life saver!
- Plastic Wrap – a kitchen staple, available in all grocery stores, you definitely need some for this recipe.
No Bake Almond Joy Roll
No Bake Almond Joy Roll is dense, chocolaty and has a creamy, sweet and smooth coconut filling. Made with just a few ingredients in under 30 minutes.
- 3 cups graham cracker crumbs or cookie crumbs, I highly recommend cookie crumbs
- 1 tablespoon sugar optional
- 4 tablespoons unsweetened cocoa powder
- 1 cup water warm
- 10 ounces sweetened coconut flakes
- 1 stick / 115 grams unsalted butter room temperature
- ⅓ cup powdered sugar
- 1/2 cup sweetened condensed milk
If using cookies, add them to the food processor and pulse until you get a fine, corn meal like texture.
Same for the graham cracker crumbs, even if you use the crumbs, not the sheets, add them to the food processor and pulse until you get a fine, corn meal like texture.
Add graham cracker crumbs to a large mixing bowl, add the cocoa powder and mix.
In a small bowl mix water and sugar and microwave for 1 minute to create a syrup. Add the syrup to the crumb mixture and using a fork start mixing until combined. Using your hands combine all the ingredients, knead until they form a non-sticky easy to work dough, if needed add more warm water little by little, the texture of the dough should resemble play dough. Roll it into a ball. It should be easy to work with it, like with cookie dough.
Lay plastic wrap on the counter, it should be roughly 16 inches long, place the cookie dough ball in the middle and using a rolling pin, roll in into a thin rectangle. Mine was 10x12. Don't worry if the rectangle breaks into some spots, just take the broken pieces and press them into place with your fingers. The dough will have a play dough texture, so it's really easy to work with. Using a knife trim the edges.
In the bowl of an electric mixer, or in a medium bowl using a hand mixer, beat together butter and powdered sugar until fluffy, for 1-2 minutes. Scrape the sides of the bowl, add the condensed milk and mix until combined.
Using a spatula stir in the coconut flakes.
Transfer the coconut mixture onto the cookie dough sheet, distribute in an even layer, ½ inch from the edges. Starting from the edge that is facing you, using the plastic wrap, start rolling the cookie dough sheet with the coconut mixture into a roll. Press well to form a log, cover in plastic wrap and refrigerate for at least 1 hour before serving.
Do not remove the plastic wrap, store the roll in it, unwrap and slice only as much as you need to prevent it from drying out.
*Prep time does not include one hour refrigeration time.
Made this Recipe?
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More of a peanut butter fan? Check this version for No Bake Peanut Butter Roll that tastes like a huge Reese’s Bar: