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Mounds Bars Recipe

5 from 6 votes

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!

Vegan Mounds Bars

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

DIY Mounds Bars Ingredients

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.

Homemade Almond Joy Candy Bars

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

Copycat Mounds Bars Recipe

Homemade Mounds bars recipe video

Watch the step by step recipe video – above

Chocolate Covered Coconut Patties

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.

Unwrapped Mounds Bar Inside

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

Coconut Bounty Or Mounds Bar Filling
Homemade Coconut Mounds Bars

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.

Dark Chocolate Covered Mounds Bar Recipe

The recipe was adapted from my 3 ingredient Coconut Balls.

Pin it now to save for laterPin Recipe

Mounds Bars

This easy homemade Mounds Bars recipe has dark chocolate and chewy coconut in each delicious bite.
Prep Time 5 minutes
Total Time 5 minutes
Yield 10 – 12 patties
5 from 6 votes


  • 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


  • 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


Use up leftover coconut in these Banana Oatmeal Cookies.

Have you made this recipe?

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Published on October 18, 2023

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  1. Anonymous says

    My husband went to high school with Claudene Christian the woman who died at sea sailing the HMS Bounty. She was someone he cared very much for.

  2. Eric Jaffa says

    RE “coat in chocolate”

    How do you get as much chocolate where the filling is being held during the coating as on the rest of the filling?

  3. Eating 4 Balance says

    Never heard of Mound bars before today! They almost look like ice cream bars…. But with coconut!

    I don’t live on the coast, so I don’t know anyone who has been affected. My mom and brother had school delays though from the winds. They were very excited.

  4. Anna Banana says

    These look totally fantastic. I’m tragically out of chocolate chips (and the homemade chocolate bars are just too bitter for my tastes), so I guess I’ll have to wait to make them another week.

    My family all lives in New England (that’s where I’m from), but from the sound of it all my relatives are doing okay. Still waiting for a bunch of my friends that are scattered through New York City, Long Island, New Jersey, and Virginia. Hopefully everyone will have stayed safe.

  5. Meagan says

    Besides chocolate and peanut butter,chocolate and coconut is my absolute favorite combination!! I have been so very sad,since turning vegan,knowing that I can’t have my beloved Mounds. I knew there would be a way to make them,but hadn’t had the chance to figure it out. I’m so glad you did!!! Thank you!! I will be making these and often.

  6. Erin | The Law Students Wife says

    Mounds are one of my all time fave Halloween candies! These look outstanding. I’m going to have to add almonds too for a dark chocolate Almond Joy (why don’t they make those anyway??)

    Believe it or not WI has been affected by Sandy. Lake Michigan is experiencing 15 ft. waves on Milwaukee’s shore.

    Stay safe all!

  7. Olivia @ OmNom Love says

    My aunt and cousins live in Maryland, but they’re all fine. They have power and I haven’t heard yet how bad their basement is leaking. (Hopefully it isn’t too much, due to the fact that they don’t even have a sump pump. Last I heard, they were trying to suck water up with their vacuum. ;P) Perhaps some Mounds will cheer them up. 😉

  8. Michele says

    Katie, did you mean to mix the top ingredients together (up to cacao powder) separate from the bottom three? These look great .. might try them today .. and will sub coconut butter for oil in the coconut mix. Have you ever tried cacao butter for making the chocolate shell? It may hold up better than coconut oil in room temp.

    Currently live in central VA and rode out the storm. Did not lose power so just watched tv last night and went to bed. Still had power in the a.m. but after checking things out, it seems some of my neighbors closer to the foothills had outages. Looks like the coast took the brunt. The freak ‘derecho’ in July walloped this area much worse than this hurri-storm.

  9. Alicia says

    Just made ’em with my two kiddos who are home from school today, and we are loving them!

    It’s so funny because last night, when we already knew the school was cancelled, we were planning what we would do today and I jokingly said we should wait until we see what Chocolate Covered Katie posts tomorrow, and then make that. Well lo and behold, that’s exactly what happened. Luckily we had all the ingredients, probably because we make so many others of your recipes. Our house is always stocked with cocoa powder, coconut, and coconut oil now! 😉

    I don’t think my youngest has ever had a Mounds bar, but BOTH kids gave these “4 thumbs up” in their words.

  10. Courtney says

    You fiend! I was only coming onto your blog to write down what I need to make your Butterfingers, and now I see a recipe for Mounds? I cannot resist. And I can’t not make the Butterfingers, because I’ve been drooling over them ever since it was posted. So now I have to make both. Tonight. THANKS. <3

  11. Eliza says

    These are amazing. I literally stopped what I was doing (checking email) to start a batch. My husband even liked them (especially the chocolate layer), and he polished off a box of Rainbow Nerds yesterday!

  12. Robin Newberger says

    I’m going to try these today. I have every ingredient in my pantry, so it must be serendipity. We are trying to switch over to healthy foods but we have a sweet tooth. So glad we found you!

    • Ivy says

      We have a little British section of our supermarket–and I’ve seen Bounty bars there. I get the Fry’s chocolate bars filled with mint. Those seem to be the only vegan British chocolate bars.

  13. Alanna says

    These sound yummy! As for the hurricane, I’m currently stuck in Miami for 2-3 days because our return flight from vacation to Philly was cancelled. Thankfully we’re safe and my friends and family at home are safe as well, but looking forward to getting back to make sure my house is okay after the high winds and rain!

  14. katy sparrow says

    Yummmzz these look deelish can’t wait to make! I am in upstate NY and we had some high winds, my screen porch door came off!

  15. Laura says

    I came on here all excited thinking I was the first one to try them. Then I found out two people have already tried them before me.
    I made a double batch (I KNEW they were gonna be good) and boy am I glad I did! My daughter kept wanting to eat the coconut filling before we even got it in the muffin tins.
    Definitely a winner!

  16. kris says

    i’ve never actually had a mounds bar, but these look SO delicious. And i’m sure they’re wayy better tasting than mounds 😉

  17. Kelli says

    There is no way in heck these would last a week…not in this house, lol. I’m going to have to try these right after I try the butterfinger bars I finally remembered to buy the molasses for.

  18. Sarah the official CCK drooler @RomneyRyan2012 says

    Yep, right in the path of Sandy here in VA. wasn’t much though. My old neighbors in my hometown of Brooklyn tell me otherwise. Half of NYC are my friends and family (not literally). today was a crazy back and forth of phone calls and ” ARE YOU OK??!!”
    in other news, these look crazy good. And if I didn’t finish my cocoa powder, I’d try ’em too. bummer.

  19. cucicucicoo says

    yummmm!! i’ve always LOVED mounds! can’t wait to try this!

    katie, i have a question about stevia. i have a little bottle of powdered stevia (not packets). is there any rule regarding how to substitute it in recipes for liquid stevia? thanks so much! 🙂 lisa

  20. Lia says

    Yummm! These look easy and good, like most of your recipes. I’m putting together a bunch or tasty recipes to send to my BF while he’s in Americorps and these just made the list. Thanks!

    Regarding your question: His team might be sent out there for clean up help/disaster relief, and my mom’s in southern CT, but she seems to have maintained her power and grace as usual.

  21. Laura says

    We techinically aren’t affected by the hurricane, because we live in the midwest, but one of our power lines had a sympathy pain and came down last night(as well as the power turning off for a few hours..)

    I actually don’t like Mounds, because I don’t like coconut, but my mom LOVES them, so maybe I will have to make some just for her. 🙂

  22. Barry says

    For some of you who never heard of mounds, you are in for a treat. They were always one of my favorites growing up – actually almond joys were my favorite, which was essentially a mounds with almonds right under the top coating of chocolate 🙂

    CCK, do you see any problem just popping some almonds on the top of the filling before pouring on the chocolate to get some healthy almond joys?

  23. Ashley @ Wishes and Dishes says

    We got hit by the hurricane here in Rochester, NY but it wasn’t nearly as bad as they said it was going to be. Thankfully, we didn’t have any big trees near us so damage to our house or cars like many others in the area. These look yummy! Love mounds bars.

  24. Courtney says

    Just made these – so good! I used sweetened coconut (my grocery store doesn’t sell unsweetened) and it was just fine. The sweetened coconut +agave made it pretty sweet, like as sweet as a real Mounds bar. I might use a little less agave next time, but it tasting exactly like a real Mounds was not the worst thing that ever happened to me : D

    Also, I don’t have a food processor. I tried using a few pulses on my blender, but wasn’t having any luck, so I just put the mix in a bowl and mixed it with my hands. I also don’t have muffin tins of any size, so I used ice cube trays.

    They’re so good! Just in time for Halloween.

    • Katy says

      Good to know! I am also going to make with sweetened because its all my grocery store carries. Next time I am at WF I’ll pick up a back of unsweetened. I’ll take your advice and use less agave.

  25. Kristin says

    Katie these look amazing! Just a quick question though, about how many servings is this recipe, I can’t see it anywhere and would like to know before I try it out so that I get the size right.

    I live in Australia, but my brother is in NYC at the moment, only about 4 blocks from where that transformer exploded on 14th St! So we’ve all been a bit worried, but him and his friends are all okay, just without power.

  26. AnnR says

    I just had a failed attempt at making homemade coconut butter the other evening. It was almost there… then my not so expensive (ok, cheap!) food processor began to smoke! But I choose to look on the bright side – I now have several cups of delicious creamy finely ground coconut. I had a yummy pina colada smoothie this morning, and now I already have a head start on this recipe!
    I live on the “Wisconsin Coast” just north of Chicago. We’ve had strong winds and huge waves, a little flooding, but nothing like the East Coast. I can put up with Wisconsin snow this winter without any complaints after seeing what others have gone through.

  27. Sally says

    These remind me of Bounty Bars, I’ve never heard of Mound Bars but these look great. I love Coconut with Chocolate. Now I’m craving a Bounty. 😀

  28. Lisa H. says

    Hi Katie,

    Just made these yesterday and they are Awesome. I used the enjoy life chocolate chips for the chocolate coating. Thanks for all the great recipes!!

    Lisa H.

  29. Rachel says

    How many does this make? Would love if you could consistently include that information in your recipes… there are quite a few recipes that I would like to make but have no idea how many I will get. Thanks!!

  30. Hannah H. says

    OHMYGOODNESS!!!! My sister and I were just talking about not being able to eat Almond Joy/Mounds bars. My mom makes delicious homemade ones, but they are chocked full of sugar (which, unfortunately, my body cannot tolerate). I will be making these asap!

    I live in Northern Virginia., but we thankfully made it through just fine.

  31. Ivy says

    Katie, these look phenomenal! Thank you!

    I live in Florida and the weather has been great. My mom and sis live on Long Island. The basement of my mom’s neighbor’s house is full to the brim with water, and going into the kitchen and the rest of the house. So since it’s her nextdoor neighor, she’s likely getting the same. 90% of Long Island doesn’t have power. A tree is blocking the street. She hasn’t been home because of the evacuation, etc.

  32. kate says

    I live in ocean county nj…the worst of is so bad lucky i have my house..many of my friends dont. Its very sad.

  33. Kylee Bergin says

    I’m gonna make these and the butterfingers tonight to hop on the candy wagon for halloween 🙂 I will be using sweetened coconut bc I already have it.. maybe I’ll use less agave. Thanks for the recipe!

  34. Life's a Bowl says

    These look delic! I used to love Almond Joy’s and Mounds bars but haven’t had them in years… I recently bought a bag of unsweetened coconut and haven’t been able to stop sprinkling a little on everything and have developed a strong craving for a candy bar… Perfect timing so I don’t indulge on Halloween candy!

  35. Julia says

    Just started into the world of vegetarianism and a friend of mine sent m your link to help me along the way. This is the first post I have read and am already excited about what I can learn through you. THANK YOU!

  36. Danica @ It's Progression says

    Every single recipe I see of yours (especially these copycat/healthier version ones) I just think that you’re a genius! Love it!

  37. Anonymous says

    The only way I would change this is to plop an almond inside the coconut “dough” before I freeze it. I have friends on the east coast… still haven’t heard from them! 🙁

  38. Karina says

    I am currently addicted to these bars which are called Coconut Seceret bars. They are made of coconut, and sweetened with coconut nectar. These look like they probably taste similar, which makes me excited because Coconut Seceret bars cost over two dollars each!

  39. lemoncurd says

    I made these last night, modifying them to make up for my lack of coconut oil. You can swap butter for the coconut oil in the filling and the shell, but the filling will not taste as coconutty (and the recipe will not be vegan). I used light maple syrup for the filling and it was delicious. If you want to give the filling a little spice, diverging from the typical “mounds” taste, cardamom is a classic combination with coconut. I made the shell with semi-sweet chip-its and it was still too sweet for my taste – splurge on better quality dark chocolate if you can afford it.

  40. IC says

    Okay, so I finally made your coconut butter (ordered a mass shipment from Amazon… 12 packs of Organic Unsweetened Coconut flakes for like $24). So I made that using a food processor… it came out okay (not very butter-like but good).

    So I decided that since it was more like a mound bar texture I would take a quick spin on the above. I pushed down my attempt-at-coconut-butter into little molds (aka your coconut melties), made your three ingredient chocolate (using less coconut oil, more cocoa, and very little sweetener… like you I don’t like overly sweet), and spooned some chocolate on top of the coconut molds. Refrigerated. Removed. Tested… smile 🙂 Even my husband (who’s motto is “Preservatives preserve me and keep me looking young”) said they were good! Def want to try again with a raw almonds lightly coated with watered down agave. Yum! Almond Joy vs Mounds 🙂

    Thanks again!

  41. Ali says

    I made these last night and absolutely loved them! the only thing is it took a lot of stevia drops to get the chocolate sweet enough. For those who can’t have sugar I recommend using unsweetened coconut nectar. It added sweetness and coconut flavor (perfect for this recipe!) If you do add it, microwave it for a few seconds before as it is very thick and made the chocolate sauce a bit too thick to stick to the coconut balls. Definitely making these again!

  42. Kris says

    WOW, these are are really unbelievable, thank you for a great recipe. I am not telling anyone I made these, at least not the first batch.

  43. Mary says

    So I didnt have the coconut oil because soooomeone threw it out (boo), and I read your note about there not being a substitute for it. So I just skipped it and I made a layer of squished coconut stuff on the bottom, and melted some chocolate chips and poured them over the top. They are excellent….and they are disappearing fast. haha.

  44. Nerd With Taste says

    I’m normally not a fan of coconut, but I would eat these ALL DAY EVERY DAY LIKE A MAD WOMAN!!!! Thanks! ~

  45. Cari says

    Hi Katie,
    We LOVE LOVE LOVE your recipes! Quick question for the coconut oil. In recipes when you just state ‘coconut oil’ (such as the coconut filling for this recipe) do you use it in solid or liquid form? I’m making these now and just melted the oil but now wondering if I should have left it solid? What do you do?

  46. Robin Newberger says

    I made these and they are amazing. I erred on the side of using the higher amount of maple syrup and it was too much. So a word of caution that, at least in my case, it affected the consistency of the coconut balls. I’m making a new batch with less maple syrup and they will be perfect. I was wondering how Katie got hers so white if she’s maple syrup (and isn’t agave also brown?). Mine turned tan. I made the chocolate sauce instead of melting chocolate and it too is delicious. These are super easy to make.

  47. Valerie Morris says

    Do I need to heat the coconut oil to a liquid first, or do I leave it a solid? I am going to try these for Thanksgiving and put almonds in them..because yes, I am a Nut! 😉

  48. Teresa says

    These were so so good I love coconut so go figure! I tried the mini muffin tins but once I got them out I ended up shaping them a little myself. These are going on the Xmas cookie list!!

  49. Deb says

    Yum! These are as fun to make as they are to eat!

    I figured out a way to prep these using silicon molds that made the chocolate-covering process pretty darn easy:
    1. I made the coconut filling and stuck it in the freezer (bowl, spoon and all) for a few minutes
    2. Then, I made the chocolate and put about a spoonful into each of the slots of the molds.
    3. I then took my coconut mixture from the freezer, and spooned a blob or so on top of the chocolate bottom layers.
    4. Last, I put a final chocolate layer on each of the pieces, and topped the mold with a sheet of parchment paper, and applied pressure with a spoon to squish all the layers together. (I may have also sung a bit during the process, but that step is optional.)
    5. I put the molds in the freezer for a few hours and then popped them out, one by glorious one.
    6. Smiled that these actually ended up looking kind of professional; smiled even more as I took the first bite of these yummy creations! 🙂

  50. emily says

    Looking forward to making this recipe!
    I’m also trying to link to the three-ingredient chocolate bars but there’s a problem with the link, Katie can you help me?

  51. April says

    I made these tonight. I used sweetened coconut and maple syrup. I didn’t use my food processor because I’m lazy and it still worked out well. However, after freezing them, make sure you let them sit out for about 5 minutes before trying to get them out of the muffin pan or they won’t completely come out. I also used less coconut oil in the chocolate coating as I was afraid it would be too thin. They are very good, but the chocolate melts when holding it in your hand eating it. Oh well… you just get to lick your fingers then! 🙂

  52. Amy Ree says

    These were so easy to make and my husband LOVED them. Thank you, Katie for all your great recipes. Every one I’ve tried has been awesome!

  53. jess says

    Yum! I found ice cubes worked really well instead of mini muffin cups, made nice bite sized pieces 🙂 Not sure what the original coconut mound bars are like as I am from New Zealand and we don’t have them, but these are so good who needs the original 😉

  54. Anonymous says

    We just whipped up 1/2 recipe, portioned them using a small cookie scoop, and then rolled them in the coating; we couldn’t wait to melt the coconut oil to liquid, so I just threw the cocoa, syrup, coconut oil in the FP and didn’t bother pouring. They didn’t last long! Saving the last one for their father 🙂

  55. Marilyn D says

    I appreciate your work very much because it’s important to me to take care of my body. I mostly eat healthfully, but on the occasion that I eat refined foods, I don’t feel well. When I have healthy sweets, I’m fine. Thank you for all the work you’ve done to create these recipes and design and organize this attractive site.

  56. Marie Ward says

    All of your recipes looks so good. I have not made any yet But wonder if you bake gluten free bread. I have not found a good loaf yet? And I really miss my sandwiches

  57. maria says

    these look amazing! I was wondering if it would be ok to replace the liquid sweeteners in your recipes with coconut nectar? I have blood sugar problems and even a little maple syrup or other sugars set me off…

  58. Barbara Gabbe-Harris says

    Hi Katie – I am so totally obsessed with your website and all of these fabulous recipes … today I Made these …the mounds bars … love them! turned out so great! and today I just learned my daughter got engaged! A happy day! so, I have a question – my daughter Lauren loves coconut. I was thinking of making up a little package of some of your delicious goodies that I have made to send to her ….. it would be overnight. Do you have any suggestions as to what would travel well as an overnight package? I would love to send the mounds bars but I think they might melt and be a total mess when they arrive. so, do you have any suggestions? Thank you so much. barbara

  59. Alisea says

    wow.. these look delicious..
    it’s not often I see such a delicious recipe that I actually have all the ingredients for! woo thank you so much, gonna try these out tonight!

  60. Donna says

    These are amazing! I just made a batch using agave, and they are better than the real thing. Telling all my friends.

  61. Olivia says

    I am in the process of making these and I didn’t have the muffin cups so I just put them in a cupcake mold they ended up not coming out so I just put chocolate on top and didn’t put chocolate all over like a real mounds bar.So I guess they will be “mounds frozen muffins”hey! That doesn’t mean they won’t taste good!<3

  62. Rebecca says

    I want to buy a mini muffin pan so that I can make these, but I’m wondering… Will they “pop” out of a metal tray, or do I need to buy a silicon one? They look delicious!!! I love your coconut crack bars so I know these will be great 🙂

      • Rebecca says

        Just made them and they are fantastic. I ended up buying a silicon one before the reply came anyways. I used the coconut cocoa chocolate instead of melting chocolate chips, and they are perfect. Thanks!

  63. Travis G. says

    Wow, what a recipe. These copycat mounds bars are definitely in my future. I have been reading a lot of recipes and you have made a new fan out of me. It is so refreshing to see ideas like this that I will actually allow myself to eat. Incredible, just incredible. I started saving pages on my desktop to go back to but they are starting to build up so much I might as well delete them all and just browse the site anytime I have time to make something. I wanted to answer a few of your “Questions of the Day” but I got distracted by your “Links of the Day” or the “You might also like:” Maybe I will see them again and say something the second time around. Anyway, Happy Eating! And keep up the good work!

  64. Lauren K says

    Just made these. They are fantastic! I can’t wait to make them again, maybe topped with some almonds or a dash of almond extract.

    • T says

      Mine were not made with this recipe, but still healthy. Unhealthy was the parafIn wax In yrs. past I made them using the almond extract and they were and still are a hit. Also, put almonds on top of some of them. They will last for couple of years in the fridge in a sealed tight container. I believe I will try to not use parafin wax this time. Love this site

  65. Natalie says

    Made these again for the 2nd time. I might just have to make them every week. They’re amazingly delicious! I rolled them into balls this time before coating them in the chocolate, just for something a little different. I made small enough balls to make 25. One tiny ball is enough to satisfy my sweet tooth 🙂 LOVE THESE!!!

  66. Michelle says

    My son and I made these tonight and failed miserably. Do you spray the muffin tin before? We could not get the filling out and then the chocolate was not smooth at all. ARUGH!!!

    • Unofficial CCK Helper says

      Important! Did you make any substitutions or mistakenly use refined coconut oil? The virgin coconut oil makes it smooth enough that it does not stick. If the chocolate is thick, gently heat it until it is thin again.

  67. Maggie J says

    Oh my gosh. Making these today. Thank you for the Healthy Halloween Treats post. This has me on a scavenger hunt pinning recipes all over your site. It all looks so good! I think this will be the first thing I try though. Noms.

  68. 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.

  69. 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!

  70. 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!

  71. 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.

  72. 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! 🙂

  73. 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.

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