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.
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)!
Related: Chocolate Covered Macadamia Nuts
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).
Related: Chocolate Chip Paleo Balls
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.
Related: Coconut Dark Chocolate Truffles
I look forward to trying and finding other healthy candy bar recipes in the future. It’s a great assignment!
Mounds Bar - This is a healthier version of the famous Mounds Bar. No guilt to this delicious sweet treat!
- 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
Place shredded coconut in a medium-sized mixing bowl. (You could also mix in a food processor).
Add maple syrup, coconut oil, vanilla extract (if using), and salt. Mix well.
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.
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.
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.
My recipe yielded 10 mounds bars. Enjoy!
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.
If using the chocolate bars, no coconut oil is needed for the chocolate coating.
Adapted from: Chocolate Covered Katie
Hope you are having a great week!