Homemade Mounds Bars

Name: Homemade Mounds Bars
Prep time: 10 min
Total time: 40 min
Ingredients: 3 cups shredded coconut (unsweetened); 1/3 cup coconut oil; 1/3 cup maple syrup (or other sweetener); 1 tsp vanilla extract; 1/2 tsp salt; 1 Cup unsweetened dark chocolate (or milk chocolate if you prefer)

By Samira

updated March 08, 2024

5 from 28 votes

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With just six ingredients you can make homemade mounds bars – a chewy, sweet coconut bar dipped in rich dark chocolate. Perfect for satisfying your candy cravings!

A half eaten bounty bar placed on top of another

With its sweet and soft coconut filling and delicious dark chocolate shell, this Mounds bar copycat is a healthier alternative to a classic. Naturally vegan and gluten-free, these candy bars are easy to put together and perfect for a quick sweet treat without any of the nasties. Plus, they’re prepped in just fifteen minutes.

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Ingredients

Shredded Coconut: Unsweetened coconut works best.
Coconut Oil: You can use either processed or unprocessed coconut oil. The unprocessed/extra-virgin has a more pronounced coconutty flavor which is great for this recipe.
Maple Syrup
Vanilla Extract
Salt: Just a pinch will balance the flavors.
Dark Chocolate Chips: I like to use high percentage dark chocolate, but you can also use semi-sweet. Go for higher quality for a better taste.

How to make homemade mounds

Make The Filling: Add the shredded coconut, maple syrup, salt, vanilla extract, and coconut oil to a food processor. Blend for 1-2 minutes until all the ingredients have combined into a sticky, thick texture.

Then, add the coconut mixture to a silicone mold and press down so it forms a bar shape. You can also do this by hand. Form the bars, then place them on a baking tray lined with parchment paper. Leave in the fridge to firm up for 30 minutes.

Melt The Chocolate: Using the double boiler method, place the chocolate chips in a heat-proof bowl over a pan of gently simmering water. Stir occasionally until the chocolate has melted. Alternatively, melt in the microwave in 10-15 second bursts.

Dip: Remove the filling from the freezer and turn out of the mold. Dip the sweet coconut filling into the melted chocolate – I use a fork to dip twice so that all the surfaces are covered.

Set the bounty bars on a drying rack with a piece of baking paper underneath to catch any excess chocolate drippings. Leave to set.

How to store the mounds bars

In The Fridge: Once set, put your homemade mound candy bars in an airtight container and store for up to a week.

Freezing: To freeze, lay the bounty bars out on a baking sheet and flash freeze. Once solid, put in a freezer-friendly container – they’ll keep for up to 2 months. To enjoy one, remove from the freezer and allow to thaw for 5-10 minutes at room temperature before eating.

Some bounty bars on a flat surface and a half eaten bounty on top of them

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If you try this homemade mounds bar recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Half eaten bounty bar on top of a whole one

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