Homemade Mounds Bars | Mock and Marvelous

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.

The blog has been compensated by Tresomega Nutrition and its advertiser. All opinions are mine alone. #Tresomega #TresomegaNutrition #OrganicsForLife #Sponsored

Yay! 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.

So, I have learned from experience that if I eat a candy bar, it needs to have dark chocolate on the outside. Not sure why, but I don’t enjoy milk chocolate candy bars. Hence, that limits which candy bars I will eat. But I don’t think that is a bad thing because too many candy bars makes for a sad Lainey’s waistline.

What candy bar is your favorite? Leave me a comment to let me know. Mine is a toss up between the Mounds bars and the dark chocolate Milky Way bar.

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 lovely products here. You can also find the Tresomega brand locally at Sams Club, Amazon and Walmart. You can also follow Tresomega nutrition on Facebook and Twitter.

How to make homemade mounds bars

Front and center is the fabulous coconut oil! We also have unsweetened coconut, maple syrup and coconut flour.

Here’s something funny. Tresomega sent me the product a little while ago and then it took me longer than I expected to make this recipe. In the meantime, I couldn’t help myself partaking in the delicious coconut oil. I put it in a lot of things, especially my coffee. I stopped using creamer and started using coconut oil, and I love the flavor so much that I’d never go back.

But, that put me in a bind.

I wanted to keep the coconut oil pristine to photograph; I wanted the container to look new and not half full. So, in order to have my coconut oil eat it too, I dug a crater out of the middle to keep the sides intact!

Evidence of my digging

Hehe. I’m naughty!

I get out my food processor and put in the dry ingredients. I pulse them until the mixture looks like a chunky or a coarse, grainy flour, as in the photo below.

Now I 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

Next, it’s time to form the mock mounds bar candy. You can use a little teaspoon but (shocking, I know), I prefer to use my hands. Hence, I form it into small, blobby sort of balls.

I line a small jelly roll pan with parchment paper and place the little balls on it.

I think they are rather cute.

Now, it’s time to pop them into the freezer for at least a 1/2 hour.

Right before you are ready to dip them into chocolate, you need to melt some chocolate bits.

I grab a small saucepan and add a little water to the bottom. I heat the water up until right before it would begin to boil. Then, I grab a medium glass bowl, add 1/2 cup of the bits with 2 tablespoons of butter and place it over the water, not letting the bowl touch the water. Finally, I stand over it and drool into the bowl.

Just kidding! I wanted to make sure you were really reading this.

I stir the bits as they melt.

You need to thin out the chocolate so you can dip the coconut candy into it.  I add milk one tablespoon at a time to get it to the right consistency.

First, I take the coconut bars out of the freezer and I place one of the coconut candies on a fork. I dip it into the chocolate and flip the coconut bar around so the chocolate covers the whole thing.  I fish the chocolate covered coconut out and place it back on the jelly roll pan.

Rinse and repeat.

Here they are all chocolated up! (Chocolated isn’t really a word, but I like saying it.)

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, it’s time to pop the homemade mounds bars into the freezer for a 1/2 hour.

However, 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 homemade mounds bars plated and ready to consume.

YUM!

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.

Here’s a photo of the delicious mock mounds bar on it’s own little pedestal. I also had Christopher cut one in half.

And don’t forget to visit Tresomega’s website as they have great products.

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 homemade mounds bars 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

Delicious alternative to the mounds bar!

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: Dessert

Keyword: homemade mounds bars

Prep Time: 1 hour 10 minutes

Cook Time: 5 minutes

Total Time: 1 hour 15 minutes

Servings: 12 candies

Calories: 124kcal

Author: Elaine Benoit

Ingredients

• 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

Coating

• 1/2 cup bittersweet chocolate chips
• 1 tablespoon butter
• 2 tablespoons almond milk 1 – 2

Instructions

• 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
• 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 1/2 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
• Take coconut rectangles out of the freezer
• With a fork, grab a coconut rectangle and dip it in the chocolate. Carefully flip the coconut around to coat it all with chocolate
• Place coated coconut back on jelly roll pan
• Continue until all coconut is coated
• Place pan in the refrigerator for 1/2 hour
• Take out of fridge
• Place mock mounds candy on a plate
• Serve
• Pick one candy up
• Pop in mouth
• Smile
• Enjoy

Nutrition

Serving: 2candies | Calories: 124kcal | Carbohydrates: 7g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 23mg | Potassium: 89mg | Fiber: 1g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.3mg

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