This easy mounds bars recipe is a healthy spin on the classic Mounds candy bars. They have a shredded coconut and coconut cream filling that's shaped, chilled and then coated in dark chocolate. They're a healthy (and delicious) alternative to your favorite coconut candy bar!
I'm pretty sure I disliked coconut desserts as a kid... mounds and almond joys were far from my list of favorite candies.
But, as an adult my taste buds have done a 180. Coconut is one of my favorite baking ingredients and I love any coconut flavored dessert.
This homemade mounds bars recipe is an excellent replacement for the conventional candy bar. It's healthy, made with a few wholesome, real-food ingredients and the flavor is phenomenal!
Why You'll Love These Mounds Bars
- paleo, vegan and keto friendly
- dairy free - made without condensed milk
- low carb - low in added sugar, in fact the maple syrup may be omitted (or swapped with a maple flavored syrup)
- allergy friendly - free from top allergens
- easy to make - I promise!
- no bake - perfect for a quick summer treat
Ingredients
Here's what you need to make these healthy homemade mounds:
- coconut cream
- maple syrup (maple flavored syrup for keto)
- vanilla extract
- salt
- unsweetened shredded coconut
- dark chocolate
That's it! All simple, paleo and vegan friendly ingredients. With one simple swap these can be keto mounds bars as well. In fact, the maple syrup, vanilla and salt can be omitted, making these 3 ingredient mounds bars.
For the coconut cream, be sure to use just the cream from a can of full fat coconut milk. I recommend chilling the can in the fridge the night before making this recipe, as it helps the cream separate from the milk.
Do you know what ingredients are in a conventional Mounds candy bar?
"Corn syrup, semi-sweet chocolate (chocolate, sugar, milk fat, lecithin (soy), PGPR, vanillin, artificial flavor, milk), coconut, sugar, contains 2% or less of: salt, hydrolyzed milk protein, sodium metabisulfite"
Basically ultra processed sugar and shelf-stable preservatives. Nothing nutritious! This is why making candy bars at home is a much better option.
How to Make Mounds Bars
I promised you that these vegan mounds bars are easy to make! Here's what you need to do:
- First, line a baking sheet with parchment paper.
- Combine the coconut cream, maple syrup, vanilla and salt.
- Add in the shredded coconut and mix until well combined.
- Use a large cookie scoop to scoop the mounds filling. Then shape it using your hands. Chill in the fridge or freezer for at least 30 minutes.
- Once chilled, dip the fillings in dark chocolate.
- You may keep the mounds bars as-is or drizzle any remaining chocolate over the bars (like I did) and add a pinch of flaked sea salt on top.
Storage
These copycat mounds bars must be kept in the fridge or freezer. They will not keep at room temperature like a conventional candy bar.
Place the bars in an airtight container or baggie and keep up to 2 weeks in the fridge or 2 months in the freezer.
Frequently Asked Questions
Yes! All that's required is the coconut cream, shredded coconut and chocolate. You may omit all other ingredients if you wish.
To make this recipe keto friendly, simply swap the maple syrup for a low carb sweetener and be sure to use a keto friendly chocolate for the coating.
More Healthy Candy Bar Recipes
- Homemade Twix Candy Bars
- Protein Snickers Bars
- Chocolate Covered Fig Bars
- Collagen Gingerbread Bites
Enjoy!
Print
Mounds Bars Recipe (Paleo, Vegan, Keto)
- Prep Time: 20 minutes
- Freeze Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
Description
A healthy spin on the classic mounds candy bar! These mounds bars have a coconut filling that's coated in dark chocolate - paleo, vegan and keto friendly.
Ingredients
- ½ cup coconut cream*
- 2 Tbsp maple syrup (maple flavored syrup for keto)
- ½ tsp vanilla extract
- ⅛ tsp salt
- 1 ½ cups unsweetened shredded coconut
- 5 oz dark chocolate (about 1 cup chocolate chips)
Instructions
- Line a baking pan with parchment paper and set aside.
- In a medium-sized mixing bowl, combine coconut cream, maple syrup, vanilla and salt.
- Mix in the shredded coconut until well combined.
- Use a large cookie scoop (2 tablespoons in size) to scoop the coconut filling. Place the filling on the lined baking sheet and mold it into an oval-like shape with your hands.
- Freeze the fillings for 30-60 minutes or until firm.
- Place the dark chocolate in a small sauce pan. Melt on the stove top, over low heat, stirring frequently. Once melted, remove from heat and grab the fillings from the freezer.
- One at a time, dip the fillings into the melted chocolate. Place them back on the lined baking sheet to set.
- Optional: Drizzle remaining dark chocolate over the candy bars and add a pinch of flaked sea salt.
- Store in fridge or freezer.
Notes
*Just the cream from a can of full fat coconut milk. I recommend chilling the can in the fridge overnight so that the cream separates from the milk.
Katie
These are some of my favorite homemade candy bars - hope you love them!
Nina
👍👍👍👍👍👍😋😋😋😋😋😋
Megan Doherty
Wow bless you for this one 💕🙏
Katie
Thank you!