With dark chocolate and chewy coconut in each delicious bite, this is absolutely the best homemade Mounds Bars recipe you’ll find. And they are so easy to make!
Copycat Mounds candy bars
Mounds bars used to be one of my all time favorite candy bars.
Today’s homemade version calls for just four ingredients and can hold its own against the classic, with the same beloved rich chocolate shell and sweet coconut filling.
Whip up a batch of these addictive coconut bars in under five minutes.
You will not regret it!
Readers also love this Coconut Ice Cream
Healthy vegan Mounds bar ingredients
Here’s everything you need to make the coconut chocolate bars at home.
Gather together shredded coconut and coconut oil, liquid sweetener, optional pure vanilla extract, and chocolate chips or broken up chocolate bars.
Unlike many other homemade Mounds bars recipes or Bounty bar recipes, this one calls for no corn syrup and no sweetened condensed milk.
Sweetener options that work well include pure maple syrup, honey, or raw agave. Or for sugar free Mounds bars, stevia will also work.
If you experiment with a granulated or powdered sweetener, be sure to report back.
The most important thing with these bars is to buy full fat, unsweetened shredded coconut or desiccated coconut. For best results and a better texture, do not use low fat coconut or sweetened coconut flakes.
Including the vanilla extract compliments the coconut flavor. It can easily be left out if you prefer, and the coconut bars will still be tasty.
I love the bold, rich flavor of the original dark chocolate Mounds bars. If you are a semi sweet or milk chocolate fan, feel free to use either of these (or even white chocolate) instead of the dark chocolate chips.
The easy coconut dessert recipe can be gluten free, dairy free, egg free, tree nut free, soy free, raw, paleo, and vegan.
Almond Joy bars recipe
Turning this into an Almond Joy bar recipe is incredibly easy.
Press a raw or roasted whole almond into the top of each coconut patty before coating them in the melted chocolate.
Alternatively, you can add the almonds to the top after covering in chocolate.
I sometimes also like to add a few drops of pure almond extract to heighten the almond flavor. Because the extract is highly concentrated, you only need a few drops.
Also make this Almond Flour Banana Bread
Homemade Mounds bars recipe video
Watch the step by step recipe video – above
How to make chocolate covered coconut bars
Three ingredient Mounds bars are coated in melted chocolate, for a fun and easy no bake homemade candy bar that all coconut lovers will enjoy.
To make the recipe, start by adding start by gathering all of your ingredients and lining a plate with parchment paper or wax paper.
Add the shredded coconut, sweetener, and softened coconut oil to a blender or food processor. If using vanilla extract, include this ingredient as well.
Blend or process the mixture fully. You will know it is done when the coconut dough is sticky and does not fall apart when pressed together.
Using your hands or a cookie scoop, smush the mixture into Mounds bar shapes. You can make traditional sized candies, mini Mounds bars, or even giant Mounds!
Place the raw coconut patties on the prepared plate, and chill in the refrigerator or freezer until hard and cold.
Carefully melt the chocolate chips or bars, either in the microwave or using the double boiler method.
(For more on how to melt chocolate, see this Chocolate Covered Strawberries recipe.)
If you want a smoother chocolate sauce that more evenly coats the patties, stir the optional oil into the melted chocolate.
Dip cold coconut mounds in the chocolate coating. Place them back on the parchment lined plate, then chill in the refrigerator or freezer to set the chocolate shell.
So the unwrapped candies maintain their shape and texture, it is best to keep leftovers cold in the fridge or freezer.
Sugar free keto Mounds bars
To make a keto version, replace the liquid sweetener with two tablespoons of water.
Increase the coconut oil to four tablespoons, and add plain or vanilla stevia drops to taste. Look on the jar of your specific brand of drops for the amount of drops equal to three tablespoons of sugar.
Use chocolate chips with no sugar, or make your own Sugar Free Chocolate Chips.
Or you can make your own raw chocolate sauce by combining a fourth cup each of cacao powder (or cocoa powder), melted coconut oil, and raw agave or honey.
As for nutrition facts, each keto and low carb candy bar will have just 2.2 grams of carbohydrates and 1.2 grams of net carbs total.
Add the bars to the top of a Keto Cheesecake
Healthy candy bar serving suggestions
Any time is a great time to enjoy these homemade Mounds bars.
Serve them on a cookie tray for dessert at your next party. Or grab one as a snack from the fridge whenever a chocolate craving strikes.
They are equally welcome at Halloween, Christmas, Valentine’s Day, Or Easter.
Cut the no bake chocolate coconut bars into pieces, and use them to decorate coconut cupcakes or Vegan Chocolate Cake or as a topping for ice cream.
The recipe was adapted from my 3 ingredient Coconut Balls.
Mounds Bars
Ingredients
- 1 1/2 cups unsweetened shredded coconut
- 3 tbsp pure maple syrup or honey or agave (a keto option is included above)
- 3 tbsp coconut oil
- 1/4 tsp pure vanilla extract (optional)
- 3 oz chocolate chips (or see substitution above)
- optional 1 tsp oil
Instructions
- To make homemade Mounds bars, start by blending the first three ingredients and optional vanilla in a blender or food processor (not by hand, or they fall apart) until sticky and no longer crumbly. Smush into Mounds bar shapes. Place on a parchment or wax-lined plate, and chill in the refrigerator or freezer until hard. Carefully melt the chocolate, then stir in the optional oil if you want a smoother coating. Dip cold coconut mounds in chocolate. Chill to set, and store leftovers in the fridge or freezer so they maintain their shape.View Nutrition Facts
Notes
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More Copycat Dessert Recipes
Lena says
Hubby made these for me today. FANTASTIC! Two changes – we used less sweetener (and probably will even add less next time) and I told him he could be lazy and just put it in a pan and top it with the chocolate. It’s like Mounds Bar Bark. SUPER yummy! Really just like a Mounds bar.
Anisa says
These are so delicious!! I keep mine in the freezer and when I need a little chocolate coconut fix, these are just right. And I love that they are vegan and GF. Thank you!
Lauren says
These are incredible. I have made them over and over, usually in a blender and always making my own chocolate syrup with maple syrup. I highly recommend them! Easy, tasty and satisfying, and all of my friends love them. Thanks Katie!
Lisa says
I just made these and they are delicious! They were kind of hard to get out of the mini muffin cups (I wrecked my pan prying them out with a knife), so I guess I left them too long/should have let them thaw somewhat before prying them out. I may try to roll them into balls the next time and then cover with the melted dark chocolate.
Jodi says
Katie, how many does the recipe make? Thanks in advance
Jason Sanford says
Here’s the updated post! 12-14 patties https://chocolatecoveredkatie.com/2017/08/10/homemade-coconut-bounty-bars-vegan/
Amber says
Super yummy! I subbed the coconut oil in the coconut part with coconut butter (because I think it has a higher melting point? and thought it might stay firmer longer). When I doled the mix into the cups, I folded the sides of the paper cup in and squished it between my palms which worked well to shape it! 😀 For the chocolate, I melted Ghiradelli semi-sweet chips, and also coated some almonds (since I recently found out via Rhett & Link’s taste test that Almond Joy’s almonds are chocolate covered! who knew?) and after coating the Mounds bases, topped them with the chocolate covered almond per another reviewer’s suggestion so as to make them Almond Joys. Yummerous! Ty CCK! 🙂 I was going to maybe go buy some (had a hankering after watching the R&L taste test xD), until I remembered you probably had a recipe for that and I would feel even better with the simpler ingredients and sure enough! 🙂
Jason Sanford says
Those sound so good with the coconut butter!
EJ says
Mounds were always a favorite of mine, until today. After making your recipe I’d never buy a store bought mounds again. These were fantastic.
Thank you for my new favorite coconut treat.
CCK Media Team says
Thank you so much for making them!
vagan says
Wow what a great recipe!
Nancy says
These are sooo delicious! I 1st made them last Christmas & made little gifts for the neighbors who loved them! Had to make several batches since everyone had heard about them! I like to keep them in the refrigerator.
Nancy says
p.s. I did add 1/2 t Almond & 1/2 t coconut extract to reinforce flavors.