I love homemade mounds bars so much that I had to develop this recipe. Now I have my homemade mounds bars to share with everyone.
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This mock mounds bar recipe is easy. Oh, yes, it is super easy. The most time consuming part is the time you wait while the ingredients are in the freezer and the fridge.
Above all, there is something so delicious about coconut covered with dark chocolate.
You may notice in the photo above there is a cherry stem. I dipped a maraschino cherry in the delicious chocolate, just because! It was delicious!
Tresomega sent me some gluten free pasta and I made some pasta alla Norma. They also sent me their delicious coconut oil that I used in this recipe! You can learn more about all their wonderful products here. You can also find the Tresomega brand locally at Sams Club, Amazon and Walmart.
This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.
How to make homemade mounds bars
Line the pan with the parchment paper.
Gather the ingredients – coconut oil, unsweetened shredded coconut, coconut flour and maple syrup.
Get out a food processor and add the dry ingredients.
Pulse the ingredients until the mixture looks like a chunky or a coarse, grainy flour, as in the photo below.
Add 1 tablespoon of coconut oil, maple syrup and vanilla and pulse a few more times.
The coconut mixture is just wet enough that when I mold it together, it will hold its shape.
Forming the candy
You can use a little teaspoon but I prefer to use my hands. Form the coconut into small, blobby sort of balls.
Place on the jelly roll pan.
Place into the freezer for at least a ½ hour.
Get a saucepan and add two inches of water to the bottom. Turn the heat on medium and right before it begins to boil, add ½ cup of the chocolate bits with 2 tablespoons of butter to a glass bowl and place it over the water.
Do not let the bowl touch the water.
Stir the chocolate bits as they melt.
You need to thin out the chocolate so you can dip the coconut candy into it. Add milk one tablespoon at a time to get it to the right consistency.
Take the coconut bars out of the freezer and rest one of the coconut candies on a fork.
Dip into the chocolate and flip the coconut bar around so the chocolate covers the whole thing.
Take the chocolate covered coconut out and place it back on the jelly roll pan.
Continue until all the coconut has been covered.
I put little dollops of chocolate on the top like my mom used to do.
Notice the dipped maraschino cherry in the lower right.
Finally, place the chocolate covered coconut back into the freezer for a ½ hour.
Just know that this candy is not the type that you can leave on the counter, even after it’s done. The chocolate will melt so you must store it in the fridge between nibbles.
Here are the they are plated and ready to be consumed.
When I asked Christopher to take a bite out of one of these cute little candies and hold it in his hand while I snapped photos, he jumped up and fist pumped a few times before he made his way over to my photography table.
I asked Christopher to cut one in half.
I hope you enjoy this homemade mounds bars recipe and will leave me a comment if you make it.
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Homemade Mounds Bars Candy
- 1 cup unsweetened coconut
- 1 tablespoon coconut flour heaping
- 1/16 teaspoon salt just a pinch
- 1 tablespoon maple syrup
- 2 tablespoon coconut oil
- 1 teaspoon vanilla
- ½ cup bittersweet chocolate chips
- 1 tablespoon butter
- 2 tablespoons almond milk 1 – 2
- In a food processor, add unsweetened coconut, coconut flour and salt
- Pulse until it looks like chunky flour
- Add maple syrup, coconut oil and vanilla and pulse until the coconut is wet enough and can be formed into balls
- Line a jelly roll pan with parchment paper
- Using your hands, take a small amount of coconut and form it into a balls (remember it won’t be a perfect ball
- Place the formed coconut balls onto the jelly roll pan
- Place pan in freezer for ½ hour
- Get a saucepan and put 1 – 2 inches of water, heat the water
- Put chocolate chips and butter in a glass bowl and place it over the heated water being careful for it not to touch the heated water. Stand and stir the chocolate until it has melted
- Add milk 1 tablespoon at a time to thin the chocolate out for coating the coconut
- Rest the coconut balls on a fork and dip it in the chocolate. Carefully flip the coconut around to completely coat it. Continue until all the balls have been coated
- Place coated coconut back on jelly roll pan and place in the freezer for another half hour