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.
Mounds Candy Bars
Ingredients
- ¾ cup chocolate chips
- ½ cup unsweetened shredded coconut
- ¼ cup coconut oil
- 1 tablespoon agave nectar or honey
Instructions
- Melt chocolate in a small pan over very low heat
- Using a small paint brush, coat the bottom and sides of a mounds candy mold
- Place mold in freezer for 10 minutes to allow chocolate to harden
- In a small bowl, combine shredded coconut, coconut oil, and agave
- Remove mold from freezer
- Fill chocolate lined molds with coconut mixture
- Paint chocolate over coconut mixture to cover bars
- Place in freezer for 10 minutes to harden
- Remove from freezer, turn mold upside down and pop mounds out of mold
- Serve
Prep Time 10 minutes
Freeze Time 20 minutes
Cook Time 10 minutes
Total Time 40 minutes
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
Here are some of my other healthy homemade candy recipes for you!
Liesa says
Where do I find Mounds candy molds??
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.
Elana says
Thanks for letting us know these were fabulous!
Tiffany says
I just made these…O M G they are so good. Better and more rich than the real thing…so good!
Elana says
Tiffany, glad to hear these were OMG good!
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…
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!
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!
Espie says
How was the honey substituted for agave? Did you use equal amounts? Were they delicious?
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
Cynthia Briggs 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
Rachel B 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.
Fahad Khan 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.:-)
Lauren says
You are KILLING me! Bookmarked.
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
Elana says
Tati, we keep ours in the fridge for up to 5 days :-)