A homemade candy bar recipe that couldn’t be easier! 4-Ingredient Homemade Mounds Bars! This copycat coconut and chocolate treat is gluten-free, vegan, paleo, top-8 allergy-free, much healthier without the junk, but still delicious!
Homemade candy always has a special place in my heart. Actually, candy (period) has a special place in my heart. I was never a big candy eater, but I did have my favorites that I always enjoyed on those “candy-centered” holidays like Halloween, Easter, Valentine’s day. You could always please me with an Almond Joy or Mounds bar. Chocolate-covered, sticky sweet coconut? Yes, please, I will gladly accept!
Everyone always thought I loved Almond Joys more than Mounds (if you don’t know, an Almond Joy is the exact same candy bar, but with a single whole almond on top of the coconut, right under the chocolate coating.) but I actually loved Mounds more. Everyone thought my brother was the one who loved the Mounds and my the Almond Joys and thus, would give me the latter and him the former. It always made me angry. Not that they weren’t still delish, but they were less enjoyable to eat with the random crunchy dry almond.
You win some, you lose some in life. But hey, at least now I can have all the Mounds I want! Gluten-free, vegan, paleo, allergy-free, nothing artificial or “scary”. You know, we could always throw an almond on here too, if that craving for an Almond Joy did happen to hit. Keeping these top-8 allergy-free, no nuts allowed, though! Low and behold, I didn’t even make these with the intention of appeasing my own Mounds craving; I made them for my brother (and mom) for Christmas last year!
I’d actually (embarrassingly) been working on this recipe for homemade Mounds bars since the summer. So many messy, sticky, chocolatey, failed attempts that only produced coconut chocolate slop. Why did it fail SO many times? Well I wanted to keep it simple (i.e. only 4 ingredients) and obviously I was not using someone else’s recipe, so I was winging it. But I kept missing one crucial step. You must FREEZE before you DIP!
You form your coconut bars of shredded coconut and condensed coconut milk, but you need to freeze them to firm up BEFORE you try coating them in melted dark chocolate! Otherwise they just fall right apart in the chocolate. When i figured that mystery out….just shame. But that’s my job! To test things out, find the right method, and then share the winning recipe with you so you don’t have to deal with the trail-and-error hassle of recipe development! So without further delay, let me give you the EXACT winning steps to homemade Mounds success!
4-Ingredient Homemade Mounds Bars
- In a large bowl, mix together the shredded coconut, condensed coconut milk, and erythritol until you get a sticky coconut "dough".
- Use your hands to form about 14 (2 tablespoons each) coconut logs/bars and place then on a wax paper lined baking sheet (or large flat plate). Freeze overnight (or at least 3-4 hours).
- In a greased microwave-safe bowl, melt the dark chocolate chips (mixing at 30 seconds intervals works best).
- Allow the melted chocolate to come to room temperature before using two forks to dip and coat the firm coconut bars you had in the freezer.
- Place the, now coated in chocolate, coconut bars back on the wax paper sheets and refreeze until you are ready to consume.
- You can keep them in the refrigerator for 4-5 days, but freezer is best.
Now, before al my European and Aussie readers say, “We call them BOUNTY bars”, I know…I know. But, here in America, we have branded Mounds bars or you know, Almond Joys (All manufactured by the great Hershey’s chocolate conglomerate! So, are you wondering about the taste verdict? These homemade Mounds bars get an A+ from my family and I, but I guess you’re going to have to make them yourself to know for 100% sure 😉
So tell me:
+ I think it’s a sibling dilemma, but do you have one of those “everyone thinks I like this, but I really like that” situations?
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