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Home » Dessert

How To Make An Amazing Homemade Mounds Bar!

Published: Dated: November 13, 2013 Modified: Last Modified: January 28, 2019 Christine Galvani 6 Comments This post may contain affiliate links ·

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Mounds Bars are really simple to make and this recipe is grain, gluten and dairy free.  Vegan too!  This Mounds Bar recipe copycat tastes just like the traditional version.  What's great is you get to control the ingredients.

Mounds bars on baking sheet.

Ingredients for homemade mounds bars on counter.

 

 

 

 

Ingredients for Homemade Mounds Bars in small food processor.

coconut mounds on baking sheet.

chocolate in saucepan melting.

 

 

 

Melted chocolate in saucepan.

 

chocolate covered mounds bars setting on baking pan.

 

Homemade mounds bars on baking pan.

Homemade mounds bars on baking sheet.

 

Why Is It Called A Mounds Bar? 

It was named "Mounds" for its shape.

When was the Mounds candy bar invented and by whom?   In 1920, Peter Paul purchased the rights to Knight's Knifty Knibbles, owned by Anita Grace Knight of New Jersey, and in 1921, introduced the renamed Mounds candy bar, which featured white sweetened coconut and dark chocolate.

Is A Mounds Bar Vegan?  This homemade version is, but the store-bought version is not.

 Mounds Recipe Copycat:

What's great about these bars?  They are so easy to prepare and are ready within an hour.  I love that (and so will you)!

Homemade Mounds Balls:

I initially tried making these bars by pressing the coconut filling into mini muffins tins.

My favorite, and what I consider the easiest method, is to press (press hard to compact the filling) the coconut filling into a tablespoon measure (or small ice cream scoop) and then scoop out onto a baking pan lined with wax paper.

Then shape into little mounds of coconut (or balls, if easier).

Making The Mounds Bars:

Tip:  If using chocolate chips, adding a small amount of coconut oil helps make a more spreadable consistency.

Another option is to melt two 3.5 ounces  72% dark chocolate bar, which is my preferred method.  A silky consistency is achieved and no coconut oil is needed.  Plus, the Mounds Bars are traditionally made with dark chocolate.  Almond Joy (Mounds Bar sibling) is traditionally made with milk chocolate with a single almond place on top of the candy.

Looking for other amazing recipes? Check these out!

  • Chocolate Chip Paleo Balls
  • Chocolate Covered Macadamia Nuts
5 from 3 votes
Mounds bars on baking sheet.
Print
How To Make An Amazing Homemade Mounds Bar!
Prep Time
10 mins
Total Time
10 mins
 

Mounds Bar - This is a healthier version of the famous Mounds Bar. No guilt to this delicious sweet treat!

Course: Dessert
Cuisine: American, Candy
Servings: 8
Calories: 251 kcal
Author: Christine Galvani
Ingredients
  • Coconut Filling:
  • 1 1/2 cups Unsweetened shredded coconut
  • 1/4 cup Maple syrup
  • 2 tablespoons Organic coconut oil, melted
  • 1/4 teaspoon Vanilla extract (optional (optional)
  • Pinch of salt
  • Chocolate Topping:
  • 1 1/2 cups Semi-sweet chocolate chips (vegan, gluten-free) (sub two 3.5 ounce 72% dark chocolate bars)
  • 1 1/2 teaspoons Coconut oil
Instructions
  1. Place shredded coconut in a medium-sized mixing bowl. (You could also mix in a food processor).
  2. Add maple syrup, coconut oil, vanilla extract (if using), and salt. Mix well.
  3. Press mixture into a tablespoon measure. Press down and then scoop out and place on a baking sheet that has wax paper. Continue to place coconut scoops on the wax paper. Place baking sheet in the freezer for 30 minutes.
  4. To prepare the chocolate coating - place chocolate chips in a microwavable bowl along with the coconut oil. Microwave in 30-second intervals until almost, but not completely melted. When almost melted, remove from microwave and stir to melt.

  5. To coat coconut balls - take coconut balls out of the freezer and gently use a fork to drop into chocolate mixture. I usually place the bottom of the balls into the chocolate, and then remove by placing the fork underneath and lifting out gently. Then I used a spoon to drip chocolate all over the top of the coconut ball (mound). I then use my mini spatula to gently push the mounds bar off the fork and back onto the wax paper (on a baking sheet). Once all mounds bars are coated, place baking sheet back into the freezer. The bars should be ready in half an hour. You can store in the frig or freezer for about a week.
  6. My recipe yielded 10 mounds bars. Enjoy!
  7. Note: I like a thicker chocolate coating (oh, you too?) so the 1 and 1/2 cups of semi -sweet chocolate chips. Invariably, I have a little coating left over and you have the option of just adding to the tops of the mounds bars you have already done.
Recipe Notes

If using the chocolate bars, no coconut oil is needed for the chocolate coating.

Nutrition Facts
How To Make An Amazing Homemade Mounds Bar!
Amount Per Serving
Calories 251 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 14g70%
Sodium 5mg0%
Potassium 85mg2%
Carbohydrates 23g8%
Fiber 3g12%
Sugar 17g19%
Protein 2g4%
Vitamin C 0.2mg0%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes:  This post was originally published on November 13, 2013, but was republished with an updated recipe, new photos, step by step instructions and photos, success tips and a video in December 2018.

Thank you for using my affiliate links, which at no extra cost to you, provides me with a small commission that helps with the running of this site.   I look forward to creating and posting many more delicious recipes for you.

 

Adapted from:  Chocolate Covered Katie

mounds bars on a pan.

 

 

 

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About Christine Galvani

Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

Read more about me here!

Comments

  1. PPM says

    February 23, 2017 at 8:46 pm

    5 stars
    I hadn't had a real one in years and these tasted as good as what I remember.

    Reply
    • Christine says

      February 24, 2017 at 9:03 am

      Thanks! Glad you liked it!

      Reply
  2. Rika says

    November 18, 2013 at 1:59 pm

    5 stars
    I love mound bars - the yummy shredded coconut filling and the delicious chocolate topping. They look so good!

    Reply
    • Christine says

      November 18, 2013 at 3:26 pm

      Hi Rika,

      These bars are amazing. Let me know if you try them!

      Reply
  3. Kelly @ hidden fruits and veggies says

    November 13, 2013 at 12:08 pm

    5 stars
    This looks so tasty! Where were you on Halloween when my sweet tooth was on high alert? :-p

    Reply
    • Christine says

      November 18, 2013 at 3:27 pm

      Hi Kelly,

      Ha! I know these are perfect around Halloween!

      Reply

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Christine Galvani

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Easy, fast recipes with whole food, seasonal ingredients is my focus these days.  My quick tip is to find a core group of recipes you make on repeat.

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