Homemade Mounds Bars

5 from 27 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 for homemade mounds bars
  • 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.

collage for making mounds bar

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.

collage for dipping mounds bar / bounty

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

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!

Homemade Mounds Bars

5 from 27 votes
By: Samira
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!
Prep Time: 10 minutes
Total Time: 40 minutes
Servings: 12 bars




Make The Filling

  • Add all the filling ingredients to a food processor and blend for 1-2 minutes until a thick, soft texture.
  • Transfer into a silicone mold and press down so they make a bar shape. Put in the freezer to set for at least 30 minutes.

Melt The Chocolate

  • Put a heatproof bowl over a pan of simmering water and melt the chocolate chips. You can also melt them in the microwave in 10-15 second bursts.


  • Dip the hardened coconut bars into the melted chocolate – double dipping is best so all the sides are properly covered.
  • Transfer to a wire cooling rack with some baking parchment underneath to catch drips and allow to set, then enjoy!



Check the blog for tips on how to store your homemade mounds bars! 
Course: Dessert, Snack
Cuisine: American, British
Freezer friendly: 2 Months
Shelf life: 1 Week


Serving: 1Bar, Calories: 190kcal, Carbohydrates: 17g, Protein: 1g, Fat: 14g, Saturated Fat: 12g, Sodium: 157mg, Potassium: 96mg, Fiber: 1g, Sugar: 15g, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Mr Wiseman says:

    5 stars
    Love it !

    1. Support @ Alphafoodie says:

      Thank you for your comment!

  2. Success says:

    I tried d coconut candy bar & trust me it was fantastic i just luv d way u explain d procedures & give alternative

  3. Marie Claire Claus says:

    Delicious thanks for the recipe, a tip for others to avoid, don’t leave the bars on the rack and let them cool in the fridge as once you try to pull them away from the rack you will loose the bottom half … at least that’s what happened to me.

    1. Support @ Alphafoodie says:

      Thank you so much for the tip, Marie Claire!

  4. Anne says:

    It’s not refined sugar free unless you use unsweetened chocolate.

    1. Support @ Alphafoodie says:

      Hi Anne,
      I used unsweetened dark chocolate and I have marked so in the recipe.

  5. May says:

    OMG i love coconut and chocolate and everything in the market is very processed and full of sugar, i tried this recipe and OMG i loved it, thank you

    1. Support @ Alphafoodie says:

      Thank you so much for your comment, May. Glad you like the recipe 🙂

  6. Nadia says: