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!
Here's what you need to know:
- 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!
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!
But these paleo mounds bars are another story. Here's what you need:
- coconut cream
- maple syrup (maple flavored syrup for keto)
- vanilla extract
- 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.
How to make mounds bars
I promised you that these vegan mounds bars are easy to make, so let me prove it. Here's what you need to do:
First, line a baking sheet with parchment paper.
Make the coconut filling
Grab a medium-sized mixing bowl and combine the coconut cream, maple syrup, vanilla and salt. Mix with a spatula. Note, the coconut cream can be in chunks, it doesn't need to be perfectly smooth.
Add in the shredded coconut and mix until well combined.
Then, use a large cookie scoop (2 tablespoons) to scoop the mounds candy bar filling. Place the filling on the lined baking sheet and shape it with your hands. I shaped mine into an oval-like candy bar, but you can make them any shape.
Freeze coconut filling
Next, freeze the coconut fillings for 30-60 minutes or until firm.
Dip in melted chocolate
In a small saucepan, melt the dark chocolate for the outer coating. Place the chocolate in the saucepan and melt on the stove top, over low heat. Stir frequently until it is fully melted.
Grab the coconut fillings from the freezer. One at a time, dip the fillings into the melted chocolate. I find this easiest to do with a fork. Drop the filling into the chocolate, turn it with the fork until it is fully coated. Use the fork to remove the filling from the chocolate, scraping the fork along the edge of the pan to remove excess chocolate. Then, place the candy bar back on the lined baking pan.
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.
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 air-tight container or baggie and keep up to 2 weeks in the fridge or 2 months in the freezer.
More healthy candy bar recipes
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.
- 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.
*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.
Keywords: mounds candy bars, mounds bars, vegan mounds, paleo mounds bars, paleo candy bars, vegan candy bars, keto mounds, keto candy bars, nut free dessert, paleo dessert recipes, healthy candy bars, egg free dessert, allergy friendly desserts