Mounds Candy Bars

Mounds Candy Bars

Homemade Mounds Candy Bars are a healthy chocolate and coconut candy made with just 4 ingredients! To whip up a batch of your own all you need is dark chocolate, shredded coconut, coconut oil, and honey. We like serving homemade Mounds Candy Bars at our Halloween celebrations. They’re an amazing dessert for Valentine’s day and also a wonderful paleo treat for Purim.

With the blissful combination of chocolate and coconut, homemade Mounds Bars taste even better than the store-bought version! They’re far healthier too.

Print Recipe
Mounds Candy Bars
Serves:9mounds bars (depending on your candy mold)
  1. Melt chocolate in a small pan over very low heat
  2. Using a small paint brush, coat the bottom and sides of a mounds candy mold
  3. Place mold in freezer for 10 minutes to allow chocolate to harden
  4. In a small bowl, combine shredded coconut, coconut oil, and agave
  5. Remove mold from freezer
  6. Fill chocolate lined molds with coconut mixture
  7. Paint chocolate over coconut mixture to cover bars
  8. Place in freezer for 10 minutes to harden
  9. Remove from freezer, turn mold upside down and pop mounds out of mold
  10. Serve

Here are some of my other healthy homemade candy recipes for you!


  1. Hesperia says

    Elana, thank you for posting this. This recipe rocks my world!
    I have tweaked the recipe a wee bit & make it simpler by just pressing the coconut mixture into a small glass pan and then putting the chocolate mixture on top with fresh roasted almonds. I have many “almond joy” lovers around me. This is also a super quick & well appreciated potluck item to make in a jiffy. I cut them in small squares from my little pan but I double the recipe. (:
    Thanks again!

  2. Juli says

    You look like a refined version of Sandra Bullock. And I think she’s beautiful.
    Just found your site and loving all the posts and recipes.
    Thanks for taking the time to share.

  3. BJ Searcy says

    I used condensed cream instead of the coconut oil and honey. Not quite mounds, will try your recipe, sounds good and so much better for me.

  4. Sandi (gfchopstix) says

    Hi Elana, these look so delicious! No time to make them this year, sadly, but I’ve reblogged on my site, and will definitely be making them soon. Thank you for you wonderful recipes!

  5. Pam H says

    Made this into little bite size pieces that I just drizzled the chocolate frosting on and all my sugar-loving friends thought it was the best! It is. The best. Thank you for your creativity and wonderful blending of flavors.

  6. says

    If you don’t want to bother with candy molds, handshape the coconut mixture into small bars, pop them in the freezer until chilled, then dip in chocolate. Same ingredients, different method. Both delicious!

    • Bodhisattva says

      Oh yeah! Made these the other night and they were fabulous. Way better than the commercial ones. It has me wanting to make more and different healthier option candies. I am finding so many great recipies and ideas here. I eat gluten free, but Elana has me considering going Paleo. Love this site.

  7. GeoGoddess says

    I just made these and loved them! I don’t have molds, so I just painted tempered chocolate into miniature cupcake papers which I placed into my mini cupcake pan. They tasted great although the chocolate melts on my fingers when I peel the paper off. I think I’ll invest in a mold because this is a keeper. I always have these ingredients in my pantry and I went from “Wow, I think I’ll make these!” to “nom nom nom, good!” in 30 minutes.

    • a says

      i don’t have moulds either… i used this recipie as a base and made it into a slice instead. I made a base out of 200g of crushed chocolate biscuits and 100g dairy free spread. then pressed the coconut mixture on top. poured melted choc over the top…. yum :-) just another idea…

  8. Karen says

    Love these bars, they are absolutely delicious. Thank you for the recipe for my favorite candy bars of all time especially now that I can’t have soy, gluten, dairy or sugar. Yummy, yummy!

  9. susan says

    These were a delicious brain healthy treat with the coconut oil. I substituted honey for the agave. Thanks so much for all of your effort!

      • Hesperia says

        I substituted honey for agave in equivalent measurements but these are a little bit too sweet for me so I have cut down the amount of sweetener for my taste.
        I also have used organic fair trade chocolate instead of chocolate chips. More expensive but worth it

  10. says

    OMG! Here it is January 2012 and I’m just running across this recipe. It’s in my file to make for Valentine’s Day or ( so far away ) the holidays. They look absolutely wonderful, dark chocolate and coconut has been one of my faves since I was a kid.

    Cynthia Briggs

  11. says

    Did anybody else try to make these? If so, how did it come out for you?

    Yes, it sounds so simple, but for me it was not! I ordered the mold from the link Elana provided. Nothing but problems with the recipe though. The chocolate hardened and I wasn’t able to “paint” it into the molds on the bottoms; then by the time I froze the chocolate and made the coconut mixture, the chocolate for the tops was impossible to even smear over the coconut with my fingers, let alone a paintbrush.

    There was way too much of the coconut mixture and I have it leftover so I have no idea what to do with it. What came out was nothing that resembled the pictures of the candy posted. I may as well have eaten the ingredients separately. I am very disappointed in this recipe.

    • Erin says

      Did you heat your chocoalte in a double boiler and then keep the water warm? It stays smooth and melted this way throughout the candy making process. Soundsd like your problem was the cooled-off chocolate.

  12. says

    Wow,the bars look appetizing!It is always better to make your own than buy them from outside.Such a simple recipe too!Uses ingredients easily available in one’s pantry.
    Thank you for sharing.:-)

  13. Tati says

    Thank you for this recipe! It looks amazing.
    I have a couple of questions if you know.
    I want to make some for Thanksgiving and I am wondering how early I could make those.
    1. How long can they be kept?
    2. What would be the best way to store them: frozen, in the fridge or room temperature?
    Thank you!
    – Tati

  14. Sandy says

    how do you get the choc mixture to stick to the sides when you paint it on there to place into the freezer without it running back down the sides to the bottom?

  15. Cheryl P. says

    These are amazing! Here’s a small tip for those of you who do not have a mold. Simple roll out the coconut into mini candy bar sized pieces. With the melted chocolate in a pastry bag, pipe a bit of the chocolate onto a piece of parchment. Press the coconut piece into the chocolate and using the pastry bag, pipe just enough chocolate over the top to cover it completely. This gives it a smooth and seemless look without having to buy the molds. I sometimes drizzle a bit of white chocolate over it to give it a professional appearance. Hope that helps a bit!

    • Mary says

      Ahh good idea! I wanted to make these today and I don’t have molds. I was thinking of using mini muffin tins since I made “Reese’s Cups” in them before and it worked really well :)

      Maybe I’ll try both! Thanks for the suggestion

  16. says

    Hello Elana,

    I work at and run a cooperative that is a vegan cafe, radical bookstore and organic grocery store. We rarely have treats that are gluten free and vegan, so I am so happy you posted these. We buy oskri bars that are almost identical. I was thinking of making a variation of these to sell but was wondering if you could give me some advice as to what the costs and selling price could be.

    • Elana says

      Hi Shannon! That sounds so exciting! Your pricing will be dependent on the cost of the ingredients you use for this. Good luck :-)

  17. says

    you are inspiring me. i have been baking since i was 7 (over 40 years) and you are inspiring me to go to the “other side”. thanks to you (and a few other respected bloggers), i went out and purchased a plethora of various flours, sugars and oils.
    let’s see how i do….

    you r terrific! thanks for doing what you do.

  18. says

    These are the best! My brother and I grew up on these.. but I learned of my allergy soon after and wasn’t able to eat them like ever. I would love to try this! AMAZING!

  19. HaleyNZ says

    They look fantastic!! I’ve made something similar, however I did the filling first, rolled it into little balls and put it in the freezer. I then melted the chocolate and dipped the frozen filling into the chocolate. Very messy, and definitly didn’t look as great as yours, but tasted yummy!

  20. Tonia says

    I just went and bought some candy molds and made these delicious chocolate coconut bars and they were so very very delicous and so simple to make!

  21. Julia says

    These look great! My oldest daughters favorite candy bar is “Almond Joy”, so I am going to add an almond and she will think I’m the best mom ever!!!

  22. says

    I never would have thought I’d be able to make a candy bar, but you make it look so easy! Shall definitely be trying these in the future, as I have some coconut-loving friends :)

  23. says

    I just love these super simple “candy” recipes that you’ve been posting lately. The nut butter cups with the flaxseed meal were really clever and these look terrific! Nice work.

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