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.
Watch the video
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. 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! 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.
